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Burek On Sunshine Ave, Kealba

MELBOURNE | Some of Melbourne’s best food can be found next to petrol stations, out in the suburbs. Case in point, Burek On Sunshine Ave in Kealba. Owned and operated by Goran Pupunceski and his family, the unassuming venue specialises in traditional, Balkan-style burek, maznik, pastries and desserts. Specifically, the regional versions you’ll find in North Macedonia.

Everything is handmade on site daily, from scratch. Family recipes, passed down through generations, using high quality ingredients, and no shortcuts. Look through the window behind the counter, and you can see the intricate process, as pastry is stretched so thin that it’s almost translucent. The result? Burek and maznik with crispy, flaky, buttery layers, and delicious fillings that evokes memories of eating too much at baba and dedo’s house because it’s so good.

Fillings at Burek on Sunshine Ave include things like sirene (soft white cheese), spinach, minced meat and onion, and more. There’s always a few slices of various flavours in the display cabinet, but if you order at least an hour in advance, you can have yours made to order, fresh out of the oven. You can purchase individual portions, and full trays. There’s a freezer where you can find full trays to bake at home, and catering options.

Other Balkan delights on the menu include lepinje (bread rolls), tulumbi (sweet, syrupy fried pastries), and trilece (caramel topped cake soaked in three kinds of milk). There’s also a few other things like cinnamon and sugar pretzels, gevrek/simit, and seasonal foods like kozinjak (Easter bread) during traditional holidays.

To drink, you can’t go past some freshly made drinking yoghurt. Note the version here is regular Balkan-style drinking yoghurt, as opposed to its salty cousin, ayran. There’s also coffee and soda.


Burek On Sunshine Ave

100 Sunshine Ave
Kealba
Victoria 3021
Australia

Telephone: (03) 9391 4054
E-mail: n/a
Website

Open
Tue – Sat: 6:00am to 5:00pm
Sun: 7:00am to 1:00pm

Drop Shop, Brunswick East

MELBOURNE | When you walk into a bottle shop, are you overwhelmed and confused by all of the options on the shelves? If so, Drop Shop is for you. It’s a new bottle shop in Brunswick East that’s “designed like Aesop, run like a Japanese 7-Eleven, and organised to take the guesswork out of buying booze”.

It’s from Dan Sims, founder of Pinot Palooza, drinks retailer Courtney Keegan, and Luke McKinnon of communications agency, Common State. The concept, once you see it in person, makes a lot of sense. Drinks are organised by occasion and price, rather than style. Whites on one side and reds on the other, each with fridges labelled “Today ($)”, Party ($$)”, and “Fancy ($$$)”. There’s also a “Make It Rain” fridge, and a small selection of non-alcoholic options, beer, premixes, and spirits.

There’s around 150 different bottles on offer at any given time, with a strong focus on independent Victorian producers. The relatively small selection is in many ways a plus. Given the pedigree of the team behind Drop Shop, you know it’s all killer with no filler. You’ll find quality at all levels, no matter the price or occasion point you’re looking for. If you need help, the super knowledgeable staff are happy to help you find the right wine, and are able to talk through things in a way that makes the entire experience approachable.


Drop Shop

70 Lygon Street
Brunswick East
Victoria 3057
Australia

Telephone: n/a
E-mail: [email protected]
Website

Open
Mon – Thu: 11:00am to 9:00pm
Fri – Sat: 11:00am to 10:00pm
Sun: 11:00am to 8:00pm

Tashkent’s Soviet-Era Brutalist Architecture

TASHKENT | Uzbekistan was part of the Soviet Union from 1924 to 1991. It was one of the most populated cities of the Soviet Union, and the largest city in Central Asia. As such, you’ll find several excellent examples of Soviet-era brutalist and modernist architecture across the city.

Examples span municipal, cultural, and residential buildings, many of which are heritage protected and are still in use today. Here’s my favourite examples of Tashkent’s Soviet-era brutalist and modernist architecture, in alphabetical order.

Are there any places that you think should be included in my “Tashkent’s Soviet-Era Brutalist Architecture” list?


Central Exhibition Hall of the Academy of Arts (1974)

This structure is notable for the way that regional Islamic architecture informs the façade of the modernist building. It’s one of the largest exhibition halls in Central Asia, and is worth popping into not just for the modernist interiors, but for the rotating art exhibitions that are held inside with regularity.

Chorsu Market (1980)

Architect, Vladimir Azimov, referenced the historic domed buildings of Tashkent when designing Chorsu Market. It’s a great example of a modern structure fused with traditional Uzbek elements. The main market hall is covered by a large reinforced concrete dome. It’s surrounded by seven smaller domes for other trading functions.

Hotel Uzbekistan (1974)

One of the most striking and famous example of Soviet brutalist architecture in Tashkent is the still operating, Hotel Uzbekistan. Supposedly the hotel itself isn’t the greatest to stay at these days, but to look at, wow. Opened in 1974 to cater to Soviet diplomats, it was the city’s grandest hotel at the time. Stand at the front on a cold, snowy day, and you feel like you’ve been transported into a Cold War-era spy film.

The interiors, from what I was able to see from the lobby, have barley been touched since back in the day. I didn’t take any interior shots, as I wasn’t a hotel guest, and the “vibe” wasn’t right (I got some weird looks from security). If you do visit, be sure to pop inside for a look – some of the interiors appear frozen in time and are amazing.

Metro Stations (1972 to 1991)

Tashkent’s Metro system is famed for it’s ornate and unique metro stations. Like the Moscow Metro, stations from this era were designed to inspire awe. Each station was designed by individual artists, featuring a distinct theme based around Uzbek and Soviet (somewhat retconned post-independence) history and culture. You can find more info, and a whole lot of photos, on my article, A Guide To Tashkent Metro’s Best Stations.

Murals (1966 – 1980s)

When a major earthquake in 1966 destroyed much of Tashkent, artists and architects from across the Soviet Union and beyond came to the city to create giant ceramic mosaics that covered the facades of many of the new buildings that went up.

Many have been dismantled or damaged over the years, especially in the period post independence. These days, around 330 remain – mostly ones that weren’t directly related to the old regime, or ones that were covered by advertising billboards, which unintentionally protected them. In 2024, 160 of these mosaics were designated a part of Uzbekistan’s cultural heritage, and are now officially protected.

Tashkent Tower (1985)

Still operating as Tashkent’s primary television today, Tashkent Tower is the 12th tallest tower in the world, and a beautiful structure to admire. Designed by architects N.G. Terziev-Tsarukov, Y.P. Semashko, and engineers E.P. Morozov and M.D. Musheev, it merges functional Soviet Modernism with traditional Uzbek decorative elements. The lattice-styled steel frame serves a dual purpose as an example of the latter, and also protection from earthquakes.

Tashkent State Circus (Tashgostsirk) (1976)

Built in 1976, and restored in 1999, the Tashkent State Circus is a striking example of what’s come to be known as “Soviet cosmic architecture”. The UFO-shaped modernist structure is covered in ceramic white-and-blue patterns that reflect traditional Uzbek aesthetics. It also resembles a piala (traditional Uzbek teapot).

The circus is a great example of Soviet-era buildings that were built in Tashkent after the devastating 1966 earthquake, which merge brutalist structural principles with decorative local motifs. It’s one of my favourite structures in the city, and still operates as a functional circus today.

Uzbek History Museum (1970)

One of my favourite museums in Tashkent, from an architectural standpoint, is the State Museum of History of Uzbekistan. While the museum itself was founded in 1876, as the National Museum of Turkestan, its home since 1992 has been this building.

The building was completed in 1970, as a branch of the Central Lenin Museum in Moscow. A rare example of Soviet architecture influenced by local culture, the building’s concrete decorative grilles are based on traditional Uzbek sunscreen, Panzhara.

Zemchug (1985)

Proposed in 1973 by architect, Ophelia Aidynova, but not completed until 1985, “Zemchug” is one of Tashkent’s most interesting Soviet-era buildings. It’s a residential tower, inspired by modernism, traditional Persian residential philosophy, and Japanese architect Kiyonori Kikutake, who sought to create high-rise buildings that compensated residents for being cut off from street-level life.

It’s designed as a “village in the sky”, with 15 floors of dwellings are grouped in section into five environmental units. Each group is arranged around a communal plaza, featuring suspended gardens to accommodate the social interaction of residents. Each area opens onto the city, providing natural light and ventilation. On the roof, is pool, turned decorative pond, garden, and events space, for residents to use.

You can visit today (alas I didn’t know until after I left) if you pay a small entrance fee.


Have you been to Tashkent before? What are your favourite examples of Tashkent’s Soviet-Era Brutalist Architecture?

Baz Kreole, Richmond

MELBOURNE | Last year, after 12 years working at Carlton pub, The Great Northern Hotel, several of them as general manager, Yashley Chukourey decided that it was time to open his own hospitality venue. Born in Rose Belle, Mauritius, Yashley wanted to showcase the food of his homeland, and so Baz Kreole was born.

Mauritian cuisine is a diverse one, reflecting its African island geography, and the influences of it people’s African, Indian, Chinese, and European heritage. Mauritian food isn’t hugely represented in Melbourne, but there are aspects of it that will be familiar to anyone who has enjoyed the cuisines that have influenced it. Walk inside, and you’ll hear the sounds of these influences. The staff reflect the diversity of Mauritius, and speak English, French, Mauritian Creole, and Hindi.

Baz Kreole is all about warm service, and community-focused dining. The space is simple, with small tables and the front, and larger, communal tables out the back. The menu is quite compact and designed to be shared. If you come with a group of five or more and are hungry, you can easily try everything on the menu. It’s affordable too – you can get a substantial feed and an alcoholic drink for under $40 a head. If you’re dining solo, the $25 platter is a great way to still try several things.

From the mains I highly recommend the chicken salmi, and the lamb and jackfruit cari (curry). The former is a French-influenced thick chicken stew cooked in a rich red wine and Mauritian spice stew. The latter is an Indian-influenced yoghurt-based curry of lamb, jackfruit, potatoes, slow-cooked with Mauritian spices. To go with them, get a serve of white rice, and some farata (Mauritian flat bread).

Also try the dholl puri, a popular street food that consists of farata stuffed with lightly spiced yellow chana dal, cari gros pois (lima bean curry), rougaille (Creole tomato sauce), and pickled vegetables. Boulettes pomme de terre, golden, fried potato and tuna croquettes served with rougaille and Mauritian hot sauce, are another great option.

For a dish which reflects Mauritius’ Chinese influences, you can’t go past the mine frire. House-made noodles are tossed in a work with mushroom soy sauce, fish sauce, and oyster sauce. You can enjoy them with some or all of chicken, egg, and vegetables. It’s brilliant.

The drinks list features Mauritian options, like pear sode, Pearona, Phoenix Beer, and Green Island Rum. The latter, a smooth rum, is best enjoyed straight over an ice-cube with an orange wedge. There’s also a few other alcoholic and non-alcoholic options.


Baz Kreole

270 Bridge Road
Richmond
Victoria 3121
Australia

Telephone: 0410 967 261
E-mail: [email protected]
Website

Open
Sun, Wed – Thu: 11:30am to 9:00pm
Fri – Sat: 11:30am to 9:30pm

Bar Kaeru, Melbourne CBD

MELBOURNE | Sean Then took a break from the night-time trade when he opened Cafe Tomi in 2024. The call of the bar life was too strong however, and a few months ago he opened CBD sake bar, Bar Kaeru. I was invited in to take a look.

Hidden behind an unmarked door on Little La Trobe Street (not by design, there will be signage once approved by council), you won’t chance upon Bar Kaeru, but you should definitely seek it out. Bar Kaeru’s point of difference compared to some of Melbourne’s other sake bars is a focus on education. Through the doors and behind a curtain, you’ll find an intimate space, focused around a long, U-shaped bar, with some high tables and stools towards the rear. The bar is designed to encourage you to have chat with the bar staff. If you don’t want to be bothered, that’s totally fine too.

There’s over 100 different types of sake on the menu, with options to suit all budgets and levels of knowledge. There’s accessible entry-level sakes, along with rare bottles, and options from some of Japan’s more innovative producers. Sake flights are a great way to experience what Bar Kaeru is all about. An introductory flight, showcases four typical and distinct styles of sake, each explained in detail with passion by the staff. Regional sake flights (what I chose) show you three sakes in the same category, made in different regions. One of these was a very interesting unfiltered sake from Fukushima.

There’s also Japanese beer and spirits, and a selection of cocktails, some of which use sake.

Food is no afterthought here. The menu leans towards snacky items, but you can easily have a full meal here. The set menu option, which I went for, is a great choice. Chef Jayden Chiang blends Japanese and Chinese influences to great effect. I highly recommend the seasonal house pickles, beef tartare tartlet with spring onion and leek nest, and the soup. The latter, a bowl of braised Southern Ranges short rib, spiced bone broth, kohlrabi, and rainbow chard, served with steamed rice, is an umami-driven winter warmer.


Bar Kaeru

62 Little La Trobe Street
Melbourne
Victoria 3000
Australia

Telephone: 0485 666 389
E-mail: n/a
Website

Open
Thu – Mon: 5:30pm to 1:00am

The Forager’s Fork, Brunswick

MELBOURNE | Across his 25-year career, chef Andy Beswick has cooked in kitchens across the UK, Southern France, and Australia. You might have encountered his food over the past few years as head chef at The Lincoln Hotel. Andy’s new Sydney Road neighbourhood bistro, The Forager’s Fork, which he runs with his wife, Michelle, brings all of this together. Andy invited me in to check it out.

Many venues make claims about wanting to create a neighbourhood spot, somewhere humble for locals, then open a place that, while perhaps good, is very much a trend-driven spot with the requisite branding and swish architecture and design to match. The Forager’s Fork actually walks the walk. Andy is a Brunswick local, and spent three months transforming what was a Korean restaurant with Michelle and their daughter (and architecture student), Gabby. Step inside, and you’re greeted with a warmly lit, humble space with exposed dark brick walls, timber, and simple furnishings.

If you’ve eaten at The Lincoln over the past few years, or at a proper pub in the UK, you’ll have a sense of the sort of food that Andy’s cooking up. Honest food, made with the best quality, seasonally driven, locally sourced produce. It’s backed up with a drinks menu featuring a 100% Aussie wine list, tap beer from Brunswick’s Inner North and Co-conspirators, and a mostly Aussie selection of spirits.

For snacks, it’s things like fluffy, warm, wild cultured focaccia with olive oil; pumpkin and cheddar croquettes with mustard mayo, chutney, sage, and parmesan; and sourdough crisps topped with mushroom, lentil, and walnut pate, and blood plum relish.

Mains feature dishes like charred lion’s mane mushroom with white bean puree, shaved fennel, and herbs; Murray Valley pork cutlet with celeriac puree, apple, fennel, and cider cream; and slow-cooked chicken leg with creamed mash potato, Fioretto, and gravy. Whatever you do, be sure to grab the pork cutlet and a side of the excellent roasted garlic and herb Dutch cream potatoes.

To finish, you have to go for the luscious, cream profiterole. It has the perfect pastry crunch, and is served with a Gospel whisky-spiked dark chocolate sauce, and creamy mocha ice-cream.


The Forager’s Fork

51 Sydney Road
Brunswick
Victoria 3056
Australia

Telephone: n/a
E-mail: n/a
Website

Open
Wed – Fri: 4:00pm to 10:00pm
Sat: 12:00pm to 10:00pm
Sun: 12:00pm to 9:00pm

Beautiful Jim Key, Brunswick

MELBOURNE | Wilson Avenue, the little street connecting Jewell Station to Sydney Road, has changed since I moved to Melbourne in 2012. A nondescript mish-mash of old warehouses, run-down worker’s cottages, and “interesting” characters has given way to a tidy street-scape lined with apartments, and an assortment of thriving small businesses. It’s an encapsulation of the gentrification of the neighbourhood.

One of these small businesses is café, Beautiful Jim Key. Named for “the world’s smartest horse” in the 1900s (there’s a book about it on the communal table), owners and life-partners Josh Murphy and Priyam Chovhan, have created a space that’s quickly become a neighbourhood favourite. Like the namesake horse, the café is curious, playful, and welcoming.

The space is light-filled and playful, with vintage blue stools, light fittings, and 15 colourful glass balloons that you can’t miss. The duo bring experience running their West Footscray spot, Harley & Rose, to the table. Combined with Josh’s skill in the kitchen, honed working at venues across Andrew McConnel and Joe McGann’s Trader House group, it’s easy to see why Beautiful Jim Key is popular with locals.

Dishes are simple at heart, but with a fine dining sensibility. The all-day menu features things like toast topped with curried soft-boiled eggs, and golden mango chutney; brown rice congee with shiitake, green onion, and sesame; and my favourite, the smoked trout, hash brown, soft white cheese, herb, and lemon plate.

You’re also covered for classics like avocado on toast (with sesame, stracciatella, tomato, and za’atar; a meaty or vegetarian ‘big breakfast’ plate; and the popular smoked sausage, cheese, tomato, BBQ sauce, and mayo potato bun roll. Extras include things like extra sausage, sunny-side up eggs, and hash browns.

‘Lunchier’ options, like cold poached chicken salad, baked gnocchi, and a golden fried fish burger join the menu from midday. To drink, it’s things like Fieldwork coffee, juices, and teas. There’s also an assortment of cocktails, beer, and wine if you’re looking for something stronger.


Beautiful Jim Key

7 Wilson Avenue
Brunswick
Victoria 3056
Australia

Telephone: 0400 124 414
E-mail: [email protected]
Website

Open
Tue – Sun: 8:00am to 3:00pm

Swissôtel Tashkent, Mirobod

TASHKENT | As Uzbekistan’ continues to increase its profile’s profile as a tourist destination increases, hotel groups are taking notice. One of the newest hotels to open in the capital is Swissôtel Tashkent. Accor is no stranger to Tashkent, but this is the first foray for their premium Swissôtel brand.

General Manager Dmitry Karpov aims to “fuse Swiss precision with Uzbek warmth”, and the hotel bears all of the hallmarks of the premium business-focused brand from the moment you step food inside the lobby. Service is warm and professional, combining with noticeable efficiency and attention to detail.

Location

Swissôtel Tashkent is in the northern part of Mirobod, Tashkent’s central business and diplomatic hub. It features wide, tree-lined streets, upscale apartments and interesting streets to explore. There’s also a wealth of great places to eat and drink in the area.

The hotel is about a 20 minute walk in any direction from four different metro stations. By car, you’re never more than a 30 minute drive from anywhere you might want to visit in the city. The airport is close, about a 15 minute drive away.

On foot, you’re close to several sights, attractions, and neighbourhoods that are worth visiting. Things like the State Museum of Arts, Amir Temur Square, Hotel Uzbekistan, the State Museum of the Timurids, and Alisher Navoi Theatre (home to Uzbekistan’s national ballet and opera companies) are all a short walk from the hotel.

Rooms

There’s 182 rooms at Swissôtel Tashkent, ranging from the 35 m² Swiss Advantage King Room, to the 50 m² Swiss Vitality Room. I stayed in a Swiss Advantage Twin Room, a slightly more spacious version of the Swiss Advantage King Room featuring two twin beds. The rooms are bright, with soft white and cream tones, and natural materials like timber. Blackout blinds help ensure a good night’s sleep, along with the comfy mattresses, plush pillows, and soft sheets.

Even the smallest rooms in the hotel are spacious. All feature floor-to-ceiling windows, a balcony or terrace, heated floors, a sofa, and a decent-sized work desk. There’s also free high-speed Wi-Fi, stream to a 55″ TV with free-to-air, cable, and streaming capabilities, a pod espresso machine, kettle, large laptop safe, and mini-fridge. There’s a selection of Uzbek snacks provided in the room on arrival, and bottled water that’s topped up daily.

Power outlets are plentiful, and very useful. Each outlet features an international multi-plug format, along with a USB-C and USB-A plug. There’s more than enough space to store your luggage and hang any clothes.

The large bathroom is particularly of note. The walk-in shower is very spacious, with a strong, completely adjustable rain and regular showerhead. Toiletries are from Swiss brand, Purovel.

Amenities

There are a lot of amenities at Swissôtel Tashkent. Wellness facilities include a heated swimming pool, state-of-the-art gym, yoga space, saunas, and a spa with VIP cabins and private hammams. You can book in a variety of treatments like massages, and there’s a library in the lobby where you can chill out and read.

There’s on-site parking available, plus 24/7 room-service and laundry services. 10 different meeting and event spaces provide a variety of options if you’re looking to host anything from a small meeting, through to a large event.

Eat & Drink

There are three food and drink options at Swissôtel Tashkent. Saffron, the hotel restaurant, features a broad, globally-inspired menu, with dishes made using local, seasonal produce. You can dine on the terrace or inside, with city views.

Silk Bar, in the lobby, blends modern luxury with Uzbek art. It offers things like cocktails that showcase Central Asian flavours, live music, and mixology workshops. Pürovel Spa Bar, meanwhile, is all about nutrition and vitality. You can enrol in wellness workshops, and enjoy nutritious smoothies, energy bites and herbal teas.

While not part of the hotel, it’s also worth noting that the excellent “Food Mall” is directly across the road. It’s a trendy spot featuring a variety of pop-ups offering an assortment of global cuisines and on-trend foods, along with bars serving up cocktails, craft beer, and regional wines.

The Verdict

I thoroughly enjoyed staying at Swissôtel Tashkent. It’s new, modern, and features all of the amenities that I could want. I like the location, and ease of access to all of the things that I wanted to see during my time in Tashkent. For what is offered, the hotel is great value for money.


Swissôtel Tashkent

Shakhrisabz Street 4
Tashkent 100060
Uzbekistan

Telephone: +998 55 515 23 32
E-mail: [email protected]
Website

Hem Street Food, Northbridge

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PERTH | If you’ve experience Ho Chi Minh City’s (“HCMC”) street food scene, and have a hankering for it in Perth, Hem Street Food is the place for you. Owner “Danny” Nguyen Thanh Thien Dang, who moved from HCMC to Perth 14 years ago, has followed up his phở shop, Sup So Good, with a venue inspired by his hometown. From the menu options, which include dishes not often seen in Perth, to the way the space spills out onto Lion Walk laneway with little chairs and tables, Hem Street Food does a great job at brining a slice of HCMC to Northbridge.

By day, it’s a tight menu of six different bánh mì, bánh đúc, and xôi mặn. Bánh mì feature ingredients like house-made pâté, mackerel fish cakes, and roast pork. The truyền thống (“traditional”) pork bánh is a must try. It features a wonderful house-made green sauce made from sticky rice, egg, and oil.

I also highly recommend the xôi mặn. It’s a deep-lipped basket of stick rice topped with pâté, egg, pork sausage, pork floss and mixed pickles.

At night, additional seating opens up inside, and Danny switches up the menu. A favourite is the rice paper salad, bánh tráng trộn. It features shredded rice paper mixed with green mango, topped with dried chicken floss, and a zesty sauce. There’s also things like deep-fried garlic butter squid beaks with corn, served with plain bánh mì to mop up the sauce; and ánh đa nướng. The latter sees charcoal grilled rice paper wrapper topped with pork floss, dried shrimp, fresh herbs, and egg, served with tamarind dipping sauce.

Desserts at night include chè flan, featuring Vietnamese coffee, coconut jelly, chestnuts, and pearls; and a layered pudding of taro, jelly, coconut pearls, and sago. To drink, it’s things like hot, iced, and salted egg Vietnamese coffee, milk tea, pandan lattes, and freshly squeezed juices.


Hem Street Food

1/70 Aberdeen Street
Northbridge
Western Australia 6003
Australia

Telephone: 0451 846 869
E-mail: [email protected]
Website

Open
Tue – Sun: 9:30am to 2:00pm, 5:00pm to 9:30pm

Ngon Banh Cuon, Melbourne CBD

MELBOURNE | A restaurant makes a statement when it names itself after a dish. At Ngon Banh Cuon, located in the space formerly home to long-standing favourite Mook Ji Bar, that dish is bánh cuốn. I was recently invited in to check it out.

Ngon Banh Cuon is owned by siblings Khoa and Anh La, who immigrated to Melbourne from Hai Phong in 2012. You might be familiar with their previous spot, Footscray Market’s Xuan Anh Banh Cuon. Like that space, the kitchen is staffed by family and friends who, while not trained chefs, bring to the table years of experience cooking in kitchens in Vietnam and Australia.

The menu is centered around Northern Vietnamese cuisine. Vibrant flavours and market fresh produce, with as much as possible made in house from scratch. The namesake bánh cuốn consists of thin and delicate fermented rice batter filled with seasoned pork mince, minced wood ear mushroom, and finely diced shallots. Each sheet is made to order, hand-steamed over a cloth-covered drum before being filled and rolled. Topped with crispy fried shallots and served with nước chấm and salad, it’s a must order. You can get them with things like pork loaf, squid cakes, and eggs. There’s also a pork and prawn mince version, and a vegetarian option.

Other dishes on the menu include a great version of bún chả Hà Nội, with all of the different kinds of grilled pork to enjoy with vermicelli and herbs; and a selection of soups. Think classic beef phở bò; and one of my favourite Vietnamese dishes, bún riêu ốc, featuring marinated snails, house-made crab paste, and vermicelli.

For sides, chả giò giòn, crispy fried rolls, are a must. There’s also things like chả heo quế (cinnamon pork sausage), and chả cá chiên (fried fish cake). It’s all very tasty.

To drink, it’s things like Vietnamese coffee, coconut water, and Hanoi-style lemon iced tea. I recommend the coco matcha. It’s a blend of coconut water with a creamy, whipped layer of high quality ceremonial grade matcha. If you want something alcoholic, there’s Bia Sài Gòn, 333, and a rotating selection of local craft beers.


Ngon Banh Cuon

404-406 Lonsdale Street
Melbourne
Victoria 3000
Australia

Telephone: 0452 439 399
E-mail: n/a
Website

Open
Mon – Sun: 10:30am to 9:00pm