Bababoi Kitchen & Bar

One of the few restaurants in Melbourne to serve Peranakan or Nyonya cuisine, Bababoi stands out from the crowd with offerings that really pack a flavour punch.

The Nyonya cuisine is a Malaysian cuisine which combines Chinese, Malay and other influences into a unique blend resulting in dishes that are tangy, aromatic, spicy and herbal.

The menu is extensive with something to suit everyone - From well-known crowd pleasers like their 5 spice marinated chicken to authentic Nyonya dishes like the Ayam buah keluak which is not served anywhere else in Melbourne. 

The food boasts beautiful flavour courtesy of the house made rempah (a blend of fresh spices which are ground together) that are meticulously prepared.

Lobak 

Our dinner commenced with a plate of Lobak from their “Something Light” section of the menu. The Lobak is a mixture of ground up lean pork, water chestnuts and herbs wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy interior and salty-sweet chilli sauce makes for an excellent appetiser. 

Tamarind pulled pork (a.k.a. babi assam)

A dish of pulled pork with hints of tangy tamarind, the dish displayed a depth and complexity in flavour and had a lovely hint of tangy sweetness that complemented the overall savouriness of the dish. 

Nyonya chicken curry (a.k.a. ayam kapitan)

This classic Malaysian chicken curry was a stand out. Boasting creamy coconut and aromatic kaffir lime leaves and lemongrass, it was wonderfully hearty. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Chocolate chicken (a.k.a. Ayam buah keluak)

The chocolate chicken was yet another highlight. Particularly enjoyable for its robust and fragrant nutty flavour. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable.

The Jewellery box - Earl grey pannacotta topped with black tapioca pearls

The visually attractive pannacotta was a wonderful creation of melt in your mouth pannacotta and perfectly chewy tapioca pearls. Absolutely delectable, this dessert was a masterclass in textural balance and great use of flavour. The pannacotta was textured perfectly. A welcome departure from the mundane dessert items usually found, this dessert offered its own unique characteristics. 

Bababoi celebrates the fusion style of Nyonya cuisine, with distinctive blend of Chinese and Malay techniques, flavours and spices. If you like your South East Asian flavours rich and gutsy, you cannot go wrong here.

Location: Shop 2, 60 Siddeley Street, Docklands

Phone: 0490 029 968

Link: http://www.bababoikitchenandbar.com/

Cuisine: Asian, Chinese, Malaysian











Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Din Tai Fung

Finally. It’s here. Din Tai Fung, arguably the world’s most famous dumpling specialists, has opened their first venue outside of New South Wales and their biggest Australian restaurant yet at Emporium Melbourne.

Shrimp and Pork Jiao Ze

Like each venue, the restaurant features Din Tai Fung’s signature glass-enclosed dumpling kitchen. The theme of ‘yin yang’ with a mainly monochrome fit-out exudes a casual and comfortable surrounding. 

The Din Tai Fung brand has earned cult status since introducing Australia to its world-class Xiao Long Bao dumplings seven years ago (2008) at its flagship World Square Sydney restaurant and it is easy to understand why.  

Avocado Chocolate Swirl; Mango Tango

Pork Dumpling / Xiao Long Bao

While many Chinese restaurants serve Xiao Long Bao, Din Tai Fung’s variety are a cut above. The allure of Din Tai Fung’s legendary Xiao Long Bao lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.  

Usefully, Din Tai Fung’s staff are on hand to provide instructions on the recommended steps for consuming the Xiao Long Bao - steps which involve piercing the pastry skin to suck out the broth within and then subsequently flavouring the remaining pastry and minced pork dumpling with black vinegar and shredded ginger.

These soupy morsels may demand more effort than your run-of-the-mill pork dumpling, but we assure you - you will be rewarded.

Vegetarian Bun

Truffle Xiao Long Bao

An absolute show stopper was the bespoke Truffle Xiao Long Bao. The steamed pork dumplings were infused with shaved truffle and truffle oil and tasted nothing short of amazing. It was a decadent dumpling with fragrant aromas.

Water Spinach with Garlic

Shrimp and Pork Wonton with Tangy Sauce

With the extensive publicity received by Din Tai Fung’s Xiao Long Bao, the Shrimp and Pork Wontons with Tangy Sauce, which prevail in both taste and texture, can easily be overlooked. These pork and prawn filled wontons are wrapped with a blissfully silken wonton pastry and bathe in a mind-blowing concoction of chilli oil and sesame oil. Cooked with the perfect amount of heat, these wontons certainly tantalised the taste buds.

Vegetarian Jiao Ze

Shrimp and Pork Shao Mai

The Shrimp and Pork Shao Mai was yet another highlight. We loved the slightly thicker dumpling pastry which was beautiful in texture and the decadent broth accompanying the prawn topping.

Our evening at Din Tai Fung concluded on a sweet note with a duo of their most popular desserts.

Taro gelato with Golden taro Bread

The taro gelato was wonderfully creamy and went well with the taro bread which was perfectly crisp on the outside and featured gooey luscious taro on the inside.

Mango ice dessert

A towering mango slushy ice dessert, we loved the use of fresh mango with the shaved ice. It was a playful dessert which rounded out our decadent meal.

Din Tai Fung is certainly a welcomed addition to Melbourne. With its superb execution of Chinese cuisine and dumplings which are made with the same surgical-like precision that Din Tai Fung is renowned for, there is no doubt that this new outpost will soon be firmly entrenched as a Melbourne dining institution.

Location: Level 4, 287 Lonsdale St, Melbourne

Phone: (03) 9654 1876

Link: https://www.dintaifung.com.au/

Cuisine: Taiwanese, Dumplings

Gastrology bloggers dined courtesy of Din Tai Fung.

OLDTOWN White Coffee

OLDTOWN White Coffee recently opened its first Australian outpost mid last month.

Established in 1999, OLDTOWN White Coffee is Malaysia’s largest white coffee café chain.

The menu pays homage to Malaysian food in general with particular emphasis on dishes from its place of origin, Ipoh. 

Sotong Kangkung Rojak

We started with a dish of cuttlefish and spinach (also known in Hokkien as “Jyu hu eng chai”). A “salad” of sorts, the dish had beautifully wilted water spinach and tender cuttlefish laced in rojak sauce which is a flavoursome concoction of  shrimp paste, black caramel sauce, belachan, sugar, tamarind water, lemon juice, chilli powder and fresh chillis. 

Sotong Sambal Petai

The Squid with Petai beans cooked in sambal was delicious. One of our favourite Malay dishes, we enjoyed the gentle bitterness from the Petai which cut through the richness of the sambal. 

Assam Pedas Fish

The Spicy Assam Fish was yet another highlight. The perfectly seasoned assam curry broth possessed the customary punchy flavours exhibited by Malaysian curries. We loved the beautiful tartness from the assam base which goes particularly well with fish.

Whether you’re looking for a light snack of kaya toast and coffee, or a Malaysian feast, OLDTOWN White Coffee delivers with their great range of Malaysian cuisine. 

Location: 303, Elizabeth St Melbourne Vic 3000 

Phone: 03 9939 4268

Link: http://oldtownwhitecoffee.com.au/

Cuisine: Malaysian

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Ayam Penyet Ria

First opened in 1998 by Madam Ruth from Surabaya who had just moved to Batam along with her five children, Ayam Penyet Ria began its life as a little road side stall often with crowds surrounding it waiting to devour the delicious menu prepared by Madam Ruth herself.

Today, many know the pleasure of Ayam Penyet Ria which has become a favourite in Indonesia and beyond. With a unique history and recipes that have been passed down from generations to generations by Madam Ruth, this quaint South Melbourne outpost is definitely not to be missed.

Ayam Penyet - Smashed Fried Chicken

We adored their two signature dishes: the Ayam Penyet (Smashed Fried Chicken) and Iga Penyet (Twice cooked Ribs).

The two most sought after dishes by regulars, they were each expertly prepared. An outer crisp layer encased soft and tender chicken and beef courtesy of being slow cooked for many hours before frying. A myriad of spices are used which seep into the meat so that every morsel is full of flavour. 

Iga Penyet - Twice cooked Ribs

Served with Indonesian favourites such as deep-fried beancurd, soybean cake, an assortment of vegetables and topped with either the luxurious peanut sauce or spicy chilli relish, these dishes offer patrons an authentic taste of East Javanese food.

Sayur Asem - Sweet and Sour Vegetable soup

If you’re looking for an authentic Sayur Asem, Ayam Penyet Ria’s is all you would expect. The perfect balance between sweet and sour. 

Gado-gado -Indonesian Mixed Salad

A delicious comforting salad, the gado-gado was a medley of different seasonal veggies and tossed with the most incredible peanut dressing. Topped with crunchy crackers, it's a winning combination.

If you’re in search for delicious Indonesian food in Melbourne, look no further. With a brilliant menu offering at more than reasonable prices, Ayam Penyet Ria certainly delivers.

Location: 248 Clarendon Street, South Melbourne

Phone: 03 9077 2947

Link: http://www.ayampenyetriaindonesian.com.au/

Cuisine: Indonesian

Gastrology bloggers dined courtesy of Ayam Penyet Ria.

Breakfast @ Magic Mountain Saloon

Magic Mountain Saloon brings the vibrancy of the Thai café culture to its breakfast offerings in Melbourne.

From the creators of Cookie, The Toff In Town, Revolver Upstairs and Boney, Magic Mountain Saloon opened in January this year and already has a loyal band of followers thanks to its authentic Thai cuisine which offers something distinctive for Melbourne’s breakfast culture.

Located at the heart of Melbourne’s CBD, a significant feature of Magic Mountain Saloon is its design - a fusion of industrial and contemporary. 

Green Curry Chicken Thighs, Apple Eggplant & Bamboo Shoots

The perfectly seasoned curry possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the beautifully cooked chicken. We loved the inclusion of tender eggplant and textural bamboo shoots.

Sour Orange Snapper Curry, Prawns & Morning Glory

The snapper curry was an outstanding curry which had a unique flavour and ample spice. It was a clean and bright dish with a perfect salt-sour-heat balance.

Black Sticky Rice, Strawberries, Banana, Coconut Cream & Dried Mango Granola

A modern breakfast take on the traditional Thai dessert of black sticky rice pudding with coconut, this bowl of goodness arrived as pretty as a picture, boasting a lovely deep purple colour. Magic Mountain Saloon’s version was absolutely moreish - luscious and striking without being too sweet. It was wonderful with fresh strawberries, banana and textural mango granola.

Magic Mountain Saloon provides a new dimension to brunch in Melbourne by offering an authentic Thai breakfast experience.

Location: 62 Little Collins Street, Melbourne

Phone: 03 9078 0078

Link: http://magicmountainsaloon.com.au/

Cuisine: Thai, Asian

Gastrology bloggers dined courtesy of Magic Mountain Saloon.