Arisoo

Finding a home on Abbotsford’s Victoria Street, Arisoo exudes a casual and welcoming environment.

In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. The menu is abundant with options and features authentic Korean combined with modern techniques and twists alongside excellent service.

The home-made banchan are extremely addictive condiments. Each wonderful in its own right, they were a brilliant accompaniment to our enlivening culinary journey at Arisoo.

Assorted Korean pancakes

We enjoyed the assorted Korean pancakes comprising of a few kimchi pancakes, seafood & chive pancakes and mini seafood nuggets. The seafood & chive pancake was of particular note, boasting a crispy and light texture courtesy of being made from wheat flour and pan-fried with the perfect amount of heat. 

Spicy Japchae

The Spicy Japchae noodles were an absolute stand out. While many Korean restaurants in Melbourne serve Japchae, Arisoo’s variety are a cut above. The slippery stir-fried sweet potato starch noodles had the perfect balance of sweetness, savouriness and umami flavours and were enhanced by just the right amount of spiciness. Highly recommended!

Spicy soft tofu stew made with seafood and egg

Army base stew - Ham and sausage stew with kimchi, assorted vegetables

Arisoo are also famous for their delicious stews which are a labour of love and made from scratch. The resultant stock used is unsurprisingly a concoction of decadently rich, unadulterated flavours. We loved sampling their Spicy soft tofu stew and Army base stew - Both unctuous liquid gold which went well with either noodles or rice. 

Three flavours of fried chicken - Original fried chicken, Sweet and Spicy Fried chicken and Soy garlic fried chicken

The meaty fried chicken morsels were each crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior.  Each flavour was delicious and distinct. A must-order when visiting Arisoo.

Marinated pork belly with chilli sauce base

Marinated pork belly with soy sauce base 

Our final savoury dishes were plates of glistening pork belly slices. Plates that evoked excitement upon arrival, each slice of pan fried pork belly consisted of perfectly delicate layers of pork fat which exploded with intense porky goodness with each bite. Both the chilli sauce base and the soy sauce base delivered - merely a matter of preference for more of a spicy kick or an umami hit. 

Hoddeok A-La-Mode

The hoddeok took us back to the streets of Korea - Wonderfully crisp on the outside and filled with gooey melted sugar, aromatic cinnamon and crunchy nuts. 

Banana flambé served with vanilla ice cream sprinkled with ground peanuts and slivered almonds

For the less adventurous, the banana flambé will ensure your visit to Arisoo ends on a delightfully sweet note. Arisoo’s banana flambé is a classic French dessert done well. 

Arisoo delivers high quality Korean cuisine and assimilates perfectly in Melbourne’s casual dining scene.  The food produced adheres to a very high standard and looks to both surprise and please.

Location: 285A Victoria St, Abbotsford

Phone: (03) 9943 5615

Link: Facebook 

Cuisine: Korean

Gastrology bloggers dined courtesy of Arisoo.

Spice Av

Gastrology bloggers dined courtesy of Spice Av.

Having only been open for less than 3 months, Spice Av is already winning the hearts of Port Melbourne locals. 

The restaurant serves classical Indian dishes with a fresh twist, focusing on using local produce and fresh ingredients. Fresh, light and full of the spices is the name of the game and it is easy to understand why the restaurant is almost always bustling and full to the brim. 

Chicken Tikka 

The Chicken Tikka was a delicious starter. The boneless pieces of chicken were tender, having been roasted to perfection in a traditional clay oven.

Cumin Crusted Scallops and Prawns 

The scallops and tiger prawns were beautifully fresh and simply seared in cumin infused olive oil. The subtle spices allowed the natural sweetness of the seafood to shine. 

We adored the curries we had. The Goa Fish Curry was a beautiful yellow curry made from ground coconut, tamarind and whole spices. It was a crowd favourite which had us fighting for the last morsel. The Lamb Vindaloo on the other hand was exceedingly tender and drenched in a heavier, full flavour-laden curry, courtesy of being cooked in a myriad of delectable spices while the Eggplant & Potato curry was a vegetarian curry yet another enjoyable dish. The flavours were strong and were a great pair with the fluffy naan and beady basmati rice.

The dessert menu features a selection of popular Indian treats. We particularly enjoyed the blueberry edged Kulfi which was rich, creamy, and amply sweet. The addition of the frozen blueberry layer added a slight tartness which worked wonders with the kulfi.  

Spice Av presents a vivid illustration of Indian cuisine of today in India’s diverse regions. Led by Sarita, an experienced restaurateur, Spice Av focuses uniquely on sophisticated Indian gastronomy, seasoned with subtle yet complex marinades using time honoured Indian culinary methods.

Location: 381 Bay Street, Port Melbourne

Phone: 03 9077 7830

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

Cuisine: Indian

Shinwa Izakaya - Japanese Bar & Restaurant

Gastrology bloggers dined courtesy of Shinwa Izakaya.

Shinwa is an izakaya-style establishment located on Brunswick’s bustling Sydney Road, dedicated first and foremost to the art of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

Accompanying the wide range of sake, Japanese beers, umeshu and shochu is a smorgasbord of Japanese small eats comprising of skewers, gyoza, okonomiyaki and the like.

Gyoza Teppan – fried housemade dumplings with special ponzu sauce

Yakitori

Shinwa boasts some of the best yakitori that Melbourne has to offer. We absolutely loved their range of grilled skewers. Without exception, each skewer had been sufficiently seasoned and was wonderfully flavoursome and displayed a delectable outer charring courtesy of having benefited from the perfect time on the grill.

The eggplant skewer was of particular note. Complemented by a delicious sauce and dried bonito flakes, it was a memorable treat for its beautiful texture and burst of umami.

Shinwa tempura set

The Shinwa tempura set featured deep fried king prawn and fish fillet and assorted vegetables (black mushroom, pumpkin, eggplant, sweet potato) served with grounded ginger and meshed radish and tempura dipping sauce. The tempura batter was ethereally light and crispy. The ingredients inside the batter were fresh and pleasing - the eggplant and king prawn were the most memorable.

Housemade Japanese curry sauce served on top of rice and garnished with red pickles

The Japanese curry was outstanding. The beef was perfectly cooked and the curry was robust, fragrant and had just the perfect amount of spice. Together with steamed rice, it was an addictive and comforting dish.

Nigiri selection

The sushi platter of assorted nigiri sushi boasted a tenderness exhibited by high quality produce. The seared salmon nigiri was our favourite - this melt in your mouth nigiri combined the best of both worlds (partially cooked, partially raw).

Japanese greentea cheesecake

Kokutou manjyu

Our dinner ended on a sweet note with the Kokutou manjyu, a delightful Japanese brown sugar and red bean cake. Shinwa’s rendition of this traditional dessert was beautifully light and fluffy and when eaten with the creamy sesame ice cream, was a little piece of heaven.

Fairly new to Melbourne’s culinary scene, Shinwa Izakaya already has a band of loyal followers and it is easy to understand why.  Unblemished execution of Japanese food in light of its vibrant atmosphere, desirable beverage selection and overall dining experience, Shinwa has certainly earned our stamp of approval.

Location: 139 Sydney Rd  Brunswick

Phone: 0412 705 314

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

Cuisine: Japanese, Bar, Seafood, Tapas, Asian

Newton Circus

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

Newton Circus in Box Hill North draws on owner Alex’s Malaysian background and Chef John’s Singaporean background to serve up authentic Singaporean and Malaysian food. The cuisine at Newton Circus reflects the diversity of it's South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.

The service was friendly and prompt with staff that are clearly proud of the food being served up.

Seafood ngoh hiang

The ngoh hiang is a mixture of ground up fish and vegetables wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy fish cake interior and dark salty-sweet sauce makes for an excellent appetiser.

Chai Tow Kway

A much loved "anytime" snack of many Singaporeans and Malaysians, Chai Tow Kway is dish of fried radish cake and egg. Absolutely authentic, Newton Circus’ version was scrumptious and made with generous amounts of radish – crispy on the outside and soft on the inside, every bite was moreish.

Singapore hokkien prawn noodle

An authentically delicious rendition, combining rice vermicelli and Hokkien noodles with bean sprouts, prawn, squid, egg and pork crackling.

Seafood nyonya laksa

This seafood nyonya laksa was an absolute highlight. Derived from the Nyonya heritage in Malacca, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean sprouts, tofu puffs, prawns, squid, fish, fish cakes and hard-boiled eggs. Definitely a dish worth returning for!

Hokkien noodle with oyster sauce

Prepared with dark and sweet soy and combining generous amounts of vegetables, prawns, squid, fish & sesame oil, the noodles were certainly not short on flavour.

Hainanese chicken

Succulent pieces of chicken were served with fluffy chicken rice and a beautiful chilli condiment. This dish was expertly prepared and authentic.

Beef rendang

Chilli prawns

The chilli prawns were absolutely stunning.  This dish promised a lot and delivered on those promises. We loved the beautifully fresh prawns which were lathered in sticky garlicky tomato chilli sauce which was aromatic and had the perfect level of spice. We just wish we had some mantau (steamed buns) to mop up the remaining sauce!

Newton Circus delights with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of the seafood nyonya laksa.

Location: 179 Middleborough Rd  Box Hill South

Phone: 03 9890 9221

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

Cuisine: Asian, Malaysian, Singaporean

The Piano Restaurant & Bar

Gastrology bloggers dined courtesy of The Piano Restaurant & Bar.

The Piano Restaurant & Bar on Bridge Road in Richmond celebrates assertive Thai flavours with youthful vigour.

With head chef and owner, Tom’s impressive background the restaurant menu boasts modern Thai cuisine that makes a statement.

Betel leaf, smoked river trout, green papaya, mint 

The betel leaf was a multitude of intense flavours and was highlighted on by the luxuriously savoury smoked river trout and the gentle tartness of the green papaya.  The ocean trout was masterfully cooked to showcase the delicate texture of the trout.  

Spicy chicken wings

The chicken wings were nicely caramelised and were flavoured well by the sweet chilli-tamarind sauce.  It was a delicious starter.

Crispy Pork and Prawn Egg Net 

The egg net was enjoyable and highlighted by the superbly cooked prawns and wonderfully crispy and addictive morsel of pork belly. The gentle tartness of the cucumber relish brought the dish together in perfect harmony.

Piano Crispy Duck with spicy soy dressing topped with crispy Thai basil

The signature dish, the Piano Crispy duck was a standout. The generous morsels of duck were encased in the most perfect crispy skin and imbibed with spicy soy dressing. Each bite truly gratified the palate in both texture and taste. The dish was unfaultable. 

King fish salad, pomelo, mint, green papaya

The kingfish salad was a positive highlight. The beautifully cooked kingfish was served with pomelo, mint, green papaya and peanuts. The dish was notable for the quality of the kingfish and the interplay between the tartness of the pomelo and the richness of the creamy curry dressing. It was a simple but well executed dish.

Chu Chi (Red Creamy) Curry of Salmon with snake beans, tomato and lime leaves

The perfectly seasoned curry broth possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the oily texture of the salmon. We loved the inclusion of juicy cherry tomatoes and textural snake beans. 

Bangkok Winter

Banana Fritters with Ice Cream

The Piano’s take on the traditional banana fritter was delicious. The banana had an ethereally light and crispy batter and was soft and sweet inside. Served with a creamy vanilla ice cream, this was a pleasant end to our meal.  

With beautiful and punchy food, decor to match and a team that clearly loves the food with a passion, The Piano Restaurant and Bar hits all the right notes.

Location: 18 Bridge Rd  Richmond

Phone: 03 9428 9385

Link: http://www.facebook.com/18thepiano

Cuisine: Thai, Asian, Bar