For a Southeast Asian based in a country where proper Southeast Asian fare is hardly ever a thing, or done right, a contemporary southeast asian inspired restaurant using native Australian ingredients immediately captured my curious belly. Of course, I didn’t expect to be served authentic SEA cuisine.. but the promise of the unique combination applied with modern culinary techniques was enough for me to book a table during my limited time in Melbourne.
We started out with the house-made pie tee filled with smoked egg custard, preserved vegetables and chilli bean sauce. Followed by Sydney rock oysters with coconut curry vinaigrette, shallots and Tasmanian pepper leaf. Then the unique take on “otak otak” with spanner crab curry, finger lime which you smother on their puffed rice crisps. For a bit of seafood, we had the West Australian marron with bellman butter and Vietnamese mint. And our protein main came in the form of Rangers Valley wagyu, strawberry gum, carrot, and sunrise lime satay. I personally couldn’t have enough of the xo sauce egg noddles topped with a liberal serving of chicken skin crackling… and finally, jasmine rice ice cream with strawberry gum, dragon fruit, and violet. @sunda_dining is a fine celebration of chef @genghiskanh’s culture, love for Australian ingredients and techniques amassed from his vast culinary experience. I also found out they recently got featured on @50bestdiscovery list which happened about a month after our visit back in October. Cheers!