Best Chinese & Cantonese Fine Dining Restaurant in Melbourne

Red stems with white stem stripes. Clumps nicely and good solid climber. Lovely chunky white aroid flowers. Good indoors with good light. Philodendrons are tough epiphytic types, from tropical America where there is 450 species, so don’t overwater, esp in winter.
Prince of Orange in particular is quite an standout plant with its orange pointed foliage against its green background. These ones have no leaf variegation as yet but as they come from the hotpot Melbourne parents with variegation and their siblings are variegated they may yet throw variegated leaves. The stems are classical red and white. Lovely broadish pointed green foliage with tones.

The pretty pink tea tree like flowers are followed by sweet edible speckled berries. A very decorative ground cover. Large, sweet fruit can reach up to 10cm in length. Delicious eaten fresh but can also be sundried and eaten as a sweet.
Large plants in 100mm jumbo pots. Lovely shiny green foliage with this wonderful highly sought climbing  plant. Its virtually carefree and is attractively leafy. Takes low or bright light and doesn’t mind collecting indoor pollutants from your house. Let your Dragons tail hang from a black or white pot or let it climb up a stake on which it will set aerial roots. These plants are in 70mm pots and are about 25cm long and firing on all cylinders.
You’ll duck under a navy linen curtain to get to the front counter decorated with porcelain cats in traditional Japanese dress. Someone will check off your booking and escort you to one of 25 seats across three rows. Every spot is a booth with  a timber divider that can be folded back if you’re visiting with a friend.

A bowl full of innovation – “Edged blade noodles fineness no. 22” born out of a quest for greater elasticity and solidity to match the Akamaru Modern. Savoury clear chicken broth, bonito dashi, chicken-negi oil, medium-wavy noodles, seasoned chicken breast chashu, flavoured bamboo shoots, chopped leek, spring onions, roasted seaweed sheets, naruto. No plates and there is no cutlery, you eat right from the bag, on the table and with your hands.
These unique flowers radiate from a glossy deep green textured foliage. The flower blooms in late autumn and winter. This is a hybrid with parents native to Brazil. Requires filtered light and very good indoors. A rarely available fibrous rooted Gesneriad. Philodendron gloriosum x melanochrysum.

Please note – onboard benefits valued at has been converted into Australian Dollars from the onboard currency. Details of the onboard currency can be provided by your consultant at the time of enquiry. Shore excursions and other items such as alcoholic beverages & laundry are an additional cost. Should onboard gratuities or hotel service charges not already be included in your package, these are mandatory and charged by the cruise line to your onboard account on a day by day basis. Please Note; We send our plants in 70mm diameter pots. We do not send in 40 mm tubes which are only 25% of the volume.
You’ll need a minimum of two diners to the one pot here. Dragon Hot Pot has saved every Melburnian’s life after a long night out. Open 24/7 with over 100 ingredients to choose from, this DIY malatang chain allows customers to create endless combinations of personalised hot pot. These legends have even created a vegan version of their original malatang soup base so nobody has to miss out – just don’t go in with an empty stomach or you might end up with a bowl made for two. The team pride themselves on their high-quality soup bases, with options including oxtail tomato, mushroom or chestnut chicken soup. Unlike other hot pot broths, the soup here is light enough to be slurped on its own or enjoyed in a bowl with some of their thick wide noodles.
If anyone knows authentic Sichuan cuisine, it’s Chef David! Chef David opened its first restaurant under the name David’s Hotpot, with the goal of sharing Sichuan flavours with the people of Melbourne. Now they are firing up the barbecue and tempting the tastebuds of the CBD with a brand new Sichuan Barbecue grill menu. Like all great hot potteries – can we make that a word?

Dragon Hot Pot uses Hanyuan Sichuan Mala peppers as a baseline ingredient in their broths, a favoured spice of Chinese emperors for centuries. These peppercorns are grown on a steep and picturesque Hanyuan City mountain at a high altitude of 4000 feet, which intensifies their unique flavour. Tucked away down the CBD arcade, China Red is a part of Hu-Tong Dumpling, standing out among the Chinatown dining scene. Head over for a quick lunch or dumpling dinner. You’ll be surprised with steaming noodles and other traditional Chinese fares. Order at their touch screen and get the warm dishes on your table within a few minutes.
Established by the Dainty Sichuan Group, this infamous noodle bar is not afraid to add some much-needed spice to its selection of dishes, which can range from rustic charmers to culinary masterpieces. If you go up to the busy counter without a dish in mind, you could throw a spanner into the restaurant’s flawless system, which works to produce some of the  best noodles in the whole of Australia. When you eat at Lanzhou Beef Noodles, you are not given a menu. Instead you have to make your selection before walking through the front door.
African Violet Childs Play – White petal flowers with a pink and yellow center. I hope Neil Perry's New York inspired menu isn't just another false alarm and just another menu of full of nondescript cheap ingredient cafe themed meals. As for the PJ's I hope they are more true to size and QF gets some quality control happening with their contractors in that regard. We dont all weigh over a 100kg and 6ft 4in. Given its only 3pw to start it doesn't need too much feed from BNE/MEL yet. As it progresses to daily I would think you would start to see a widebody from MEL to connect and potentially more secondary destinations like ADL and CBR come online with direct flights on A220.