Wayo - Flemington

For authentic Japanese fare Flemington isn't exactly the first place that comes to mind but with quality and diversification on the rise in the western suburbs, small but honest places like Wayo are starting to pop up.

A casual Japanese eatery a far stretch from your usual California rolls and seaweed salads. The menu offers a variety of entrees and some wholesome rice dishes. It's mostly self service, where you order your food at the counter and help yourself to the cutlery not unlike Don Don or Hanaichi. The big difference though is the food.

It's definitely a longer wait than ordinary vendors of bento or katsu curries but it is well worth it. Most of the food is cooked to order and you can watch the staff fry up your katsu or cook your teriyaki chicken behind the counter. It takes longer but it somehow feels and tastes more authentic and homey.

The Agedashi tofu was tasty and I polished my katsu curry off at an alarming pace. It was so damn satisfying, especially in this weather. If you're ever in Flemington, skip the usual kebab or laksa and tempt yourself with a teriyaki chicken Don with a poached egg instead.

286 Racecourse Road, Flemington
ph: (03) 9376 5484
Trading hours: Tues - Sat 12pm - 3pm 
5:30pm - 9:30pm

Akachochin - Thursday Night Sushi Omakase

Akachochin on South Wharf, easily my favourite Japanese restaurant in Melbourne has recently started doing Sushi Omakase on Thursday evenings. 

Omakase roughly translated means 'leaving the decision to someone else' in other words the Chef decides the menu for the evening.

Head Chef, Kengo Hiromatsu (pictured above) creates several courses of incredible nigiri sushi comprised of the freshest catches of the day.

Nigiri sushi is the harmonious marriage of technique and fresh produce. Using extreme precision and his attention to detail, Kengo transforms gorgeous cuts of fish into luxurious mouthfuls with the perfect balance of rice and fish. 

My favourites of the night were the Otoro, scallop, sea eel and scampi sushi. They were rich, well balanced and sweet. Just the way I like my sushi. Akachochin's sushi omakase is also incredibly good value at $60pp. For such a humble price, you get world class sushi served in a beautiful space with top class service. I strongly recommend sitting at the bar as it allows for good conversation with Kengo whilst watching him expertly prepare each piece of sushi.

Since my first visit 2 years ago, Akachochin have been nothing less than amazing and I am still impressed each time I visit. I doubt I'll ever go back to Nobu when Akachochin is just across the road.

(special thanks to Carmen for providing some photos) 

Operator 25 - West Melbourne

Operator 25 is a lovely brunch spot located on the edges of the CBD. Set inside an unassuming heritage listed building is a stylish and minimalist interior. The sleek and simple furniture contrast nicely with the rustic exposed brick on the inside.

The place's name and the murals inside both pay homage to the building's history of being the first telephone exchange in Melbourne. Whilst on the other hand, the menu is modern and vibrant with all day breakfast, some hearty lunch options and even something for the kids.

I liked the food, I thought their menu was rather impressive for just a cafe but perhaps a bit more than they can handle. My braised beef cheeks were good, the sweet onions went nicely with the rich beef but the squid ink risotto although tasty was tepid at best. The flavours and texture were good but getting a lukewarm risotto on a cold winter's day was a huge let down.

Having said that, I enjoyed the laid back and cool ambience of Operator 25, so I'll most likely be returning to try their breakfast menu. Hopefully next time everything will come out nice and hot.

Restaurant Andre - Singapore

Restaurant Andre, which serves Southern French nouvelle cuisine is currently ranked 37th on San Pellegrino's world's top 50 restaurants and 6th in Asia.

After spending time in the kitchens of many French Michelin starred restaurants,  Taiwanese born Andre Chiang opened his eponymous restaurant in Singapore in 2010. Behind the simple blue doors of a narrow and unassuming building, Andre challenges the very limits of his own creativity, where every dish is a form of artistic expression guided by his own Octaphilosophy.

The Octaphilosophy is Andre's own concept, which encapsulates his idea of the balance and fundamentals of taste. Instead of a menu, these 8 core principles are combined with artisanal ingredients to determine what is served each night. They are Unique, Pure, Texture, Memory, Salt, South, Artisan and Terroir. Within these 8 principles Andre finds infinite creation and ingenuity. It is artistic freedom with technique and discipline.

I found the whole experience to be truly enlightening. Every dish from our amuse bouche to the very last petit four was thought provoking, exciting and inspired; whether it was the Turnip ravioli of crab with pear snow and a cold leek broth for Pure or the Oyster Tartare with sea foam, sea lettuce and mushrooms for Salt.

Dining in such a beautiful space only enhanced the whole experience. Our dining room was intimate yet elegant. I enjoyed the use of sheep statues and antler chandeliers against the pristine white and grey tones of the room, it added a natural and whimsical feel to the space. Furthermore the whole restaurant itself is a testament to Andre's inner perfectionist and artist. Amongst his many accolades adorning the walls, the second floor features also carefully handmade ceramic figurines crafted by Andre himself.

Having spoken to him briefly after our meal and being shown the kitchen, I found Andre to be a very down to earth yet passionate individual in pursuit of perfection and innovation. His ability to tell a story or make us think through food is simply remarkable.

Pana Chocolate - Richmond

Admittedly my blog wouldn't be described as being very vegan or vegetarian friendly, or even nutritious to say the least. If something tastes good, I'll just eat it despite encountering slight repercussions on the scales later on.

However Pana Chocolate has just popped up on my radar and I'm very intrigued. Pana Chocolate is a simply decorated and small shop in Richmond with a single glass cabinet filled with gorgeous looking sweets and treats. In addition to being delicious, their sweets are handmade, organic and 100% vegan.

I tried their Chocolate Cheesecake Pop and their Vespa wheel and I was really surprised. I'd never tried vegan chocolate but it was absolutely divine and tasted as  rich and luxurious as regular chocolate. In addition because they use raw cacao, it's higher in antioxidants so you can still eat healthy without giving up those little indulgences that make life worth living. If you're a dark chocolate lover like I am, you can really appreciate the rich cacao flavour without having any added dairy or refined sugars to alter the taste.

You can also purchase small blocks of flavoured chocolate that you can take home and share. The size of it is rather small for the price I paid but that's always the case with organic and handmade products. Nonetheless I can't wait to pick up my next guilt free treat from Pana Chocolate.

Kong BBQ - Richmond

Chris Lucas (of Chin Chin and Baby) has transformed Pearl Cafe into the new and highly anticipated Kong BBQ restaurant, where BBQ Pit Master Briggs prides himself on using only natural chemical-free charcoal and sustainable Australian hardwood. Inspired mostly by Japanese and Korean food, Lucas is turning kimchi, every Korean's staple side dish into one of Melbourne's newest "food trends".

The menu is packed with bold Asian flavours where you can start with a small dish of raw fish or beef tartare, follow it with some buns or wings and then move onto a larger tray of some tasty BBQ.

The best way to try a bit of everything is to order the Kong Bossam tray, where you can sample all of the beef, chicken and pork. The kimchi is also much better than the kimchi I had at the pop up on Collins. 

The pork belly in particular was my favourite. Thick cuts of melt in your mouth pork belly wrapped in lettuce with just a touch of walnut ssamjang and kimchi is simply sensational; The added crunch of the crispy crackling just completes it.

If you can muster enough room for dessert, try the coconut sago with passionfruit and pineapple. It combines all of my favourite flavours in one gorgeous trifle. If not end your meal with something from their extensive drinks list. A smooth glass of umeshu on the rocks perhaps? 

Saint Crispin - Collingwood

Scott Picket and Joe Grbac, combined their impressive restaurant backgrounds and have partnered up to open the restaurant and kitchen they've always wanted. 

At St Crispin it's all about beautiful plates and seasonal ingredients. The menu is comprised of elegant and bold flavours at good value with 2 courses for $50, 3 courses for & 60 and a 7 course chef degustation for $120. If you're lucky they might test some new desserts on you, like the banana souffle I had. 

I always enjoy sitting at the bar. There I can sip on some refreshing cocktails whilst I watch all the action in the kitchen where chefs are serving up some succulent Bannockburn chicken or fresh yellowfin tuna with watermelon and caramelised yuzu. 

A noteworthy dish is their wild mushroom dish with slippery jacks, a hen's egg, wild rise and parmesan. An absolutely luxurious and flavourful creation and undeniable  proof that vegetarian food can taste good. 

You can also go upstairs to their bar, Thomas and Olive for some liquor and snacks.

8bit Burger - Footscray

Footscray isn't just for your usual Pho or Banh Mi fix anymore. Shayne McAllum, Alan Samm and Long Tran are mixing things up with their new joint, 8 bit burger. 

Inspired by vintage video games, the place is a boldly coloured classic diner with old but beloved video game characters scattered throughout. 

The menu includes beef, chicken and mushroom burgers along with your usual accompaniment of hot dogs, shakes and beer bartered fries. I had the 8bit Burger; a classic burger with beef, cheese, red onion, crispy lettuce, pickles and their 8bit sauce sandwiched between soft brioche buns. If you're feeling rather adventurous though, give the Double Dragon burger a try. 

The staff are friendly but take a very long time to assemble a burger. From watching the kitchen, I could tell the staff haven't got an efficient system happening just yet but hopefully they'll find their footing soon. Unfortunately this results in a 30-45 minute wait for the burgers but let's hope that means your burgers are made with precision and care. The burgers are really tasty with a good balance of flavours and texture, so it's definitely worth trying out. If you have spare time and a good friend to talk to, the wait will just fly by.

Alice Nivens Cafe - Port Phillip Arcade

Take a step into wonderland and join Alice Nivens for afternoon tea.

Janet Wong's alter ego has manifested itself into the hidden gem that is her cafe. Tucked away in Port Phillip Arcade, Alice Nivens bakes delicious new treats everyday that are served alongside lovingly made coffee and tea (from Storm in a Teacup). 

The cupcakes, muffins and cakes change on a daily basis so there's always an excuse to come back and try something new.

If the sweets aren't enough to lure you in, simply popping by to chat with owner, Janet is as good a pick me up than any coffee will ever be. Her energy and passion is simply remarkable.

Open Monday to Friday, it's perfect for your early morning coffee or for a bit of afternoon tea.

Mr Big Stuff - CBD

Mr Big Stuff has recently opened and they are serving up some serious Soul Food! 

Located in Meyers place with just an Afro-girl sign at the door, Mr Big Stuff is the newest addition to Melbourne's alleyway gems.

It's all about bold southern flavours and good vibes over there. The place is stylishly laid out and has a DJ in the corner, pumping out music that makes you wanna get groovin'

All the food exceeded my expectations. The pig ear chips were an addictive treat (would've been great with beer) and their ox tongue and cheek was incredibly tender.

I was particularly impressed by the Chicken and Waffles though. I had been disappointed before at other places by bland chicken and a sad limp waffle but Mr Big Stuff's was amazing. 

Crispy, well seasoned skin on a moist leg accompanied with a fluffy and crisp waffle dusted with just a touch of icing sugar. Perfection. 

My one complaint is that they say their menu is for sharing but if you're a big eater, one dish is more like a portion for one.

 But don't forget to wash however much you order down with something from their awesome drinks list. They've got plenty of Iced teas and even cold pressed Kool-aid with witty and clever names.

The Commoner - Fitzroy

The commoner's aim is to embody the honesty and skill of modern British cuisine. Jake Kellie, the head chef at just 23 years old has a deep appreciation of quality produce and seasonality, which has resulted in one of the best meals I've had all year.

The whole restaurant oozes honesty and charm, despite a recent fire The Commoner has still retained its gorgeous interior and courtyard, where I was able to eat on a warm evening.

The whole menu is designed to be shared, which is great except when your realise how good everything is and you want it all to yourself. A few highlights were the chicken skin with potatoes and my naughty housemade lemonade with a splash of gin. All the dishes are brilliant and demonstrate great skill but still let the traditional flavours shine through.

After our meal Jake gave us a small tour of the restaurant, which was just a delightful end to my night. I think he's a great chef, very young and talented. He's also apart of a lot of exciting food events in Melbourne such as Stage is Set, so expect ct great things from him.