Best Chinese Restaurants in Melbourne
However, we will highlight just a few of the better known establishments.
You can pick your favourites from the a la carte menu, or embrace the excess of Sichuan-style hot pot. I say ‘excess’ as the range best restaurant box hill of ingredients on offer is quite mind-blowing. Here you can slurp your contented way through huge bowls of noodle-laidened soup.
This casual diner – by the Dainty Sichuan crew – is dedicated to Chongqing-style noodle soup. Make sure to get here nice and early, because it gets busy fast. Shanghainese food from eastern China, where dishes are small and designed for sharing. Visit for great drunken chicken and the classic xiao long bao.
Join us at the Victorian Artists Society for an exhibition of Australian street photography. You'll be unsurprised to hear that we're specialists in damn good roast duck. We do it right and it's crispy and perfect every single time. If you’re in the mood to party, we also take larger bookings of up to 40 people, which we can arrange in a private area with a specially tailored menu at your request.
"But the thing about Chinatowns is that they have been a particular sort of stylised version of Chinese-ness, largely created by the Cantonese." She stayed, and continued her love affair with Sichuan food, which has been going on for a quarter of a century now. "There's this Chinese saying which means that young people shouldn't go to Sichuan because they will just forget all their ambitions and spend their days playing Mahjong and eating," she says. She grew up in Oxford, where her mother taught English as a foreign language to international students and both her parents cooked with the flavours of Turkey, Sudan, Iran, Sicily, Colombia, Libya and Japan. Her early career involved sub-editing reports on the Asia-Pacific desk for the BBC and several years learning Mandarin as a second language ("my friends thought I was crazy. China felt very remote, obscure and irrelevant").
The flagship store of Dainty Sichuan Food is located at South Yarra since July 2009. The Michelin Chefs have made Dainty Sichuan Food a highly recommended food culture. The fish-fragrant eggplant is a favourite here for a reason. There's no fish in the dish; rather, it contains the ingredients traditionally used in Sichuanese fish dishes.
There are seven different soup bases to choose from and a world of meats and adventure from there. A north-shore sister to the Dixon Street original, Red Chilli is one of the most established Sichuan chains in Sydney. Order the poached fish bathed in chilli oil and the ever-popular fried chicken bits.
The Chef David menu has a focus on grilled seafood and the fiery flavours of Chengdu. They combine traditional Chinese flavours and fresh seafood, with Sichuan’s famed spicy and numbing peppercorns. Experience the opportunity to grill your food at the table, just the way you like it. Dainty Sichuan Noodle Express, entered Melbourne CBD Emporium shopping center in July 2014, is the first restaurant in Melbourne to spread authentic Chongqing spicy noodles and Sichuan snacks. Noodle Express keeps its high standard requirements and use the best ingredients and spices from southwest China. The traditional method of processing achieve the most pure spicy and fresh fragrance.
Perhaps the heat of Sichuan cooking is too much for you? If you feel like something milder, take a look at our guide to Yum Cha Restaurants in Melbourne. Everyone has their favourite when it comes to selecting which Dainty Sichuan incarnation offers the best Sichuan food in Melbourne.
Panda Hot Pot is a premium hot pot brand established in the Sichuan province of China. Not only is this region of China native to the Giant Panda, our .. Mya Tiger is a Cantonese restaurant up the stairs at Melbourne's iconic Esplanade Hotel.
The broths come in 2 varieties – a milky, boned-based style – or the one that sings ‘Sichuan’ to me, rich with chilli oil. The quality of the food and the size of the portions makes this a cheap and filling meal. Take a number, join the queue and try not to get lost in the menu.
After plenty of hard work, Chef David became the head chef after progressing his way up the ranks in the kitchen. He also ran his own soup base factory with his friends while concurrently travelling to more than 20 provinces across the country – from Xinjiang to Tibet. Chinese is one of the most ancient and varied cuisines in the world, yet it often gets oversimplified in Australia. Cantonese and Sichuan may be the most prominently represented of China's regional cuisines in Melbourne, but they're just two of "the eight great cuisines" .
You can pick your favourites from the a la carte menu, or embrace the excess of Sichuan-style hot pot. I say ‘excess’ as the range best restaurant box hill of ingredients on offer is quite mind-blowing. Here you can slurp your contented way through huge bowls of noodle-laidened soup.
This casual diner – by the Dainty Sichuan crew – is dedicated to Chongqing-style noodle soup. Make sure to get here nice and early, because it gets busy fast. Shanghainese food from eastern China, where dishes are small and designed for sharing. Visit for great drunken chicken and the classic xiao long bao.
Join us at the Victorian Artists Society for an exhibition of Australian street photography. You'll be unsurprised to hear that we're specialists in damn good roast duck. We do it right and it's crispy and perfect every single time. If you’re in the mood to party, we also take larger bookings of up to 40 people, which we can arrange in a private area with a specially tailored menu at your request.
"But the thing about Chinatowns is that they have been a particular sort of stylised version of Chinese-ness, largely created by the Cantonese." She stayed, and continued her love affair with Sichuan food, which has been going on for a quarter of a century now. "There's this Chinese saying which means that young people shouldn't go to Sichuan because they will just forget all their ambitions and spend their days playing Mahjong and eating," she says. She grew up in Oxford, where her mother taught English as a foreign language to international students and both her parents cooked with the flavours of Turkey, Sudan, Iran, Sicily, Colombia, Libya and Japan. Her early career involved sub-editing reports on the Asia-Pacific desk for the BBC and several years learning Mandarin as a second language ("my friends thought I was crazy. China felt very remote, obscure and irrelevant").
The flagship store of Dainty Sichuan Food is located at South Yarra since July 2009. The Michelin Chefs have made Dainty Sichuan Food a highly recommended food culture. The fish-fragrant eggplant is a favourite here for a reason. There's no fish in the dish; rather, it contains the ingredients traditionally used in Sichuanese fish dishes.
There are seven different soup bases to choose from and a world of meats and adventure from there. A north-shore sister to the Dixon Street original, Red Chilli is one of the most established Sichuan chains in Sydney. Order the poached fish bathed in chilli oil and the ever-popular fried chicken bits.
The Chef David menu has a focus on grilled seafood and the fiery flavours of Chengdu. They combine traditional Chinese flavours and fresh seafood, with Sichuan’s famed spicy and numbing peppercorns. Experience the opportunity to grill your food at the table, just the way you like it. Dainty Sichuan Noodle Express, entered Melbourne CBD Emporium shopping center in July 2014, is the first restaurant in Melbourne to spread authentic Chongqing spicy noodles and Sichuan snacks. Noodle Express keeps its high standard requirements and use the best ingredients and spices from southwest China. The traditional method of processing achieve the most pure spicy and fresh fragrance.
Perhaps the heat of Sichuan cooking is too much for you? If you feel like something milder, take a look at our guide to Yum Cha Restaurants in Melbourne. Everyone has their favourite when it comes to selecting which Dainty Sichuan incarnation offers the best Sichuan food in Melbourne.
Panda Hot Pot is a premium hot pot brand established in the Sichuan province of China. Not only is this region of China native to the Giant Panda, our .. Mya Tiger is a Cantonese restaurant up the stairs at Melbourne's iconic Esplanade Hotel.
The broths come in 2 varieties – a milky, boned-based style – or the one that sings ‘Sichuan’ to me, rich with chilli oil. The quality of the food and the size of the portions makes this a cheap and filling meal. Take a number, join the queue and try not to get lost in the menu.
After plenty of hard work, Chef David became the head chef after progressing his way up the ranks in the kitchen. He also ran his own soup base factory with his friends while concurrently travelling to more than 20 provinces across the country – from Xinjiang to Tibet. Chinese is one of the most ancient and varied cuisines in the world, yet it often gets oversimplified in Australia. Cantonese and Sichuan may be the most prominently represented of China's regional cuisines in Melbourne, but they're just two of "the eight great cuisines" .
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