Taste the best of Sichuan cuisine in Melbourne

Sit at the breakfast bar or a sunny outdoor table and order the popular gravlax with tarragon and ricotta on rye, or steel-cut oats with ruby-red poached quince and brown-butter crumb. The coffee is excellent, too, but you’re in Melbourne so that goes without saying. Chong texse toxu qorumisi, which translates roughly to “big plate chicken”, is one of the area’s most recognisable dishes. It’s a stew of chicken thigh, capsicum and potato spiced with anise, cumin and ginger, served on hand-pulled noodles. The resulting sauce is all the richer for the connective tissue, skin and bone of the chook. The inhabitants of China’s predominantly Muslim western-most reaches eat some of the heartiest cuisine in the country.
Its soup bases are kept fairly straightforward with Signature Clear Broth, Spicy Ma La, Tomato and Wild Mushroom, Spiced Prawns, and Pig Stomach and Old Cucumber. A mala broth for spice fans is the signature Chengdu Green Pepper Broth. If you are bored 大味麻辣烫 of the usual mala and want to try something different, this would be a refreshing change. At Taikoo Lane Hotpot, diners can have a choice of either individual pots for a more customized experience, or share a large pot among  family and friends.

It turns out that this gastronomy event comes from a creation of love. Currently there are only three private rooms available at RUYI Gastronomy, which needs to be booked one week in advance. For any food lovers, chefs, or restaurant owners who want to further understand the concepts and workings of Sichuan cuisine, RUIYI Gastronomy provides the perfect place to start.
With a two-chef hat rating from the Age Good Food Guide for the past nine consecutive years, the Melbourne restaurant currently ranks at number 30 on Gourmet Traveller’s Top 100 Australian Restaurants list. Under the direction of chef Michael Ryan, Provenance offers a unique dining experience with a focus on Japanese cuisine. Founded in 2016, Amaru Melbourne restaurant is  the perfect place to enjoy an unforgettable dining experience. Located in the inner-city suburb on High street, Armadale, this modern restaurant boasts a sleek and stylish dining room that can accommodate up to 34 guests. The restaurant has been awarded 2 chefs hats by The Age Good Food Guide. Behind swinging doors, the Melbourne restaurant delivers classic French cuisine.
And while there are unexpectedly playful riffs on classics – like banh mi, Peking duck and mi goreng – they never feel gimmicky, just modernised and expertly refined. There are still constant queues during the dinner rush at this buzzing Thai diner. The pay-off is some of Melbourne’s best Thai food, including more than a dozen kinds of papaya salad, a crowd-pleasing tom yum with instant noodles and mookata, the signature hotpot-barbeque hybrid.

Mapo tofu is not exclusive to Sichuan province and is easy to find outside  of China. The other fresh produce used range widely from pork to beef, fish, vegetables, and even tofu. Can you think of a name less appropriate for a Sichuan restaurant? The chilli is hot and the Sichuan pepper is tinglingly, numbingly fresh, not exactly what you’d call dainty. Order thin slices of lamb encrusted in cumin and laced with chilli. There are always dishes you'll want to try at Dainty Sichuan, but this is the one you will keep coming back for.
Chunxi Road is the main business street to shop, eat delicious snacks, and dine in. Sometimes, it attracts crowds of over a million shoppers and spectators on weekends.  Some go to several of Chengdu's luxury malls, others go to middle budget department stores. You will want good food, an interesting environment, and  places that are easy to reach.

You’ve never had a chicken sandwich until you’ve had King William’s Brigadier. It’s the perfect combination of juicy chicken breast and crispy chicken skin. The Drip Drop Banh Mi is Hanoi Hannah’s new lunch sandwich that is messy in all the right ways. Think white bread roll with a crispy crust and soft centre, laced with pâté and lemongrass satay sauce and a nice juicy hunk of lemongrass chargrilled chicken. Best Steak in Melbourne Where to find top-grade beef cooked to perfection.
The dishes are not only reimagined in a truly inspired way, but they look absolutely beautiful. If refined, fine-dining Turkish and pushes past traditional barriers appeals to you, then you can’t look past Tulum. Opened just this month on Upper Heidelberg Road, Fire Station Cucina Bar is an Italian-Peruvian affair, offering pastas and risottos alongside tasty Peruvian-inspired fare. They've got an impressive selection of Argentinian, Italian and local drops to explore, or you can bring in your favourite bottle on Cellar Nights, running Monday through Thursday. If the local spice level suits you just fine, then try the Cold Chicken in Chili Oil, a popular cold appetizer dish that perfectly combines spicy with mala or numbing flavor of Sichuan cuisine. This simply boiled chicken dish has an intense sauce that tastes hot, sweet, savory, and sour.
So are fine Sichuan restaurants where we can introduce you to your favorite meals whether it is Chengdu hotpot or gourmet several course meals. There are various fillings, and red chili and black peppercorn add the characteristic spiciness. There are hundreds of small open to the street restaurants and street stands selling these. Longchaoshou's main features are thin skins made of wheat flour, stuffing and a tasty soup.

The restaurant is located in the former Bank of Australasia, constructed in 1856 during the height of the gold rush. Diners can enjoy their meal beneath towering 6-meter ceilings and gaze at ornate rosettes and original arched windows. Oakridge Wines located in Coldstream in Victoria’s Yarra Valley. Led by executive chef Aaron Brodie, the restaurant focuses on locally sourced ingredients and oakridge wines from the valley.
Ma’s Kitchen is decorated with bamboo here and there, which is distinctive out of Chengdu restaurants. Matt McConnell, brother of Andrew, is behind this top-of-the-city bolthole. Calling it a tapas bar wouldn't do justice to the delicacy and thoughtfulness of what appears on either the short regular menu, the expansive list of specials, or what's poured by the bar's excellent staff.

The chefs take classic cuisines and transform them into culinary masterpieces. Specialising in traditional Cantonese food that has been meticulously prepared, Flower Drum serves all of its dishes on individual trolleys. In fact, the waiters even prepare your Peking duck at the table.