Makan II

March 7, 2025

   

When a long-time food-blogging friend was back in town, we needed somewhere to eat around the CBD on a Friday night, quiet enough to hear each other chat, with plentiful veg*n and dairy-free options, and ideally structured to share. Back to Makan we went! While we waited for Gill to arrive, I picked out a TGIF mocktail, the sweet-and-sour citrusy Calamansi Groove ($16). This kicked off a month of seeking out multiple salt-rimmed drinks - the concept is nothing new, but I was newly appreciative of it.

   

Gill urged us to lead the ordering, and I was didn't want to miss out on tempeh. The Tempe Mendoan ($15) was thinly sliced, well battered, and accompanied by an excellent makrut lime sweet soy dipping sauce.

   

Michael was in the mood for corn ribs, known here as Jagung Bakar ($18) - they had a thorough but superficial char that kept the corn fresh and juicy, a dusting of chilli salt and a rich garlic dip on the side.

   

Michael also voted for the Opor Labu ($24), a mild curry featuring pumpkin and potatoes with plentiful broth.

   

We had to go back for another round of Roti Serabi ($8) for the spongy coconut batter and very spicy gulai sauce.

   

My favourite of the night was probably the Tahu Telor ($25), a huge tofu and egg omelette sliced into wedges, topped with garlic soy sauce and herbs. I've been fond of salty omelettes on rice since Middle Fish days, and this one really hit the spot. (I might consider ordering it on its own if I found myself here ordering alone!)

   

As if this weren't all enough colour and flavour, there were Krupuk and Acar on the side for spreading across the dishes. 

Having eaten and talked so much already, we agreed that dessert wasn't necessary (though I will certainly report back if I ever get a spoon into the Cendol Panna Cotta!). Even without it, we'd confirmed Makan was as handy as fun as we found it on our first visit.

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You can read about our first visit to Makan here.

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Makan

Collins Way, Melbourne CBD
menu 

https://makaninmelbourne.com.au/

Accessibility:  Makan has a step down from its Collins Way entry into the main restaurant floor. (Michael thinks there is potentially another flat access point from elsewhere in the building, but prior arrangements might be needed with the staff outside of business hours.) The tables are regular height and generously spaced, with a mixture of padded benches and backed wooden chairs. We ordered at our table and paid at a low counter. Toilets are gendered and include an accessible option.

Vex

February 25, 2025

   

A friend kindly gifted us a voucher to eat at Vex, and we booked a summery Tuesday night table after work. We trusted their recommendation of restaurant, and we transferred that trust onto Vex and requested the chef's vegetarian choice ('Vex menu', $90 pp). Looking across the a la carte options we were optimistic that we'd be treated to some lovely, seasonal vegetables and something fun for dessert. There were no explicit dietary markings, but a high likelihood that the staff would well know what's what and adapt as needed.

   

We started strong with some unique beverages - a rhubarb and vermouth spritz ($19) for Michael and a TINA can of oolong, pear and calamansi ($15) for me. The TINA was subtle and complex, a welcome adult option for a non-drinker to enjoy with a special meal.

   

Two starters swiftly followed: a creamy, cheesy panisse each, and a rye crisp with fennel puree, pickled green beans and a sprinkle of mountain pepper.

   

Poached daikon was surprisingly soft and mild, topped with slivers of green rhubarb and fennel.

   

The confit tomato with horseradish, nigella seeds and mint was my ideal late summer side dish, and also included some sneaky nectarine wedges.

   

I would've liked to soak up the tomato juices with bread, but the stockbrot was more self-contained. A little awkward to handle but worth the effort, we unwound the warm, seeded bread from its skewer, divvied it up, and slathered it with roasted yeast butter.

   

The centrepiece of the meal was a plate of melt-in-the-mouth glazed eggplant with lentils, bullhorn peppers and black walnuts. Eggplant and lentils can often come off a little austere but they were sillky, luxurious and savoury here.

   

Sharing the spotlight were tender confit potatoes with oregano and linseed, and grilled carrots with blood plums, sunflower seeds and basil. I loved the seamless inclusion of stonefruits in savoury dishes.

   

The best part might have been discovering that Vex values dessert as much as I do - we tasted two! First, we received a full portion of spagat krapfen each - a crisp fried pastry with rhubarb, thick cream and fig leaf. This alone would have been a very satisfying end to the meal.

   

Second, we split a neat little cacao cream with a crumbly chocolate heart and sour cherry crown - one of my favourite dessert flavour combinations.

   

Our evening at Vex was a special one at an entirely unspecial time. Their vegetarian options were abundant with fresh produce and a bit light on the usual sources of protein, but we were sated nonetheless. Hopefully we can come up with a special excuse to visit again!

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You can also read praise for Vex on Whatever Floats Your Bloat.

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Vex

66-68 High St, Northcote

9191 7720

food, drinks, desserts & last drinks

https://www.vexdining.com/

Accessibility: There's a step up at the door and a small lip on the transition to the courtyard. Furniture is medium-spaced, regular height with backed chairs and a few benches out back. There's a clear walkway through the space. We ordered at our table and paid at high counter. We didn't visit the toilets.

Shimbashi Soba III

February 20, 2025

   

We've been eating in at the Carlton outlet of Shimbashi Soba semi-regularly over the past two years, but we tend to order the same dishes over and over. A newly printed menu inspired us to mix it up on our last visit! The business remains entirely gluten-free, with spicy and vegan dishes clearly marked.

   

I ordered two smaller dishes and called it a meal. The agadashi tofu ($14) was lightly battered and delicate to handle, sitting in a pool of thin tempura sauce. I loved the crispy lotus root garnish.

   

By contrast, the vegan sushi roll ($18) was substantial, colourful and stuffed with contrasting flavours. Within the rice was zucchini, avocado and a juicy, heavily seasoned soy meat, and it was all topped with paprika mayonnaise, more lotus chips, pickled radish and spring onions.

   

Michael deviated from his favourite Vegan Red Dragon for the tofu curry rice ($31), and regretted nothing. The accompanying miso soup was welcome, but he most appreciated the heartiness of the thick curry gravy and multigrain rice, and happily picked through the fried tofu chunks, veges and pickles.

We're still going to feel the pull back towards our original favourite Shimbashi dishes, but it's no surprise that everything they prepare is the best version of itself.

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You can read about one, two of our previous visits to Shimbashi.

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Shimbashi 

344 Rathdowne St, Carlton North 

8060 6595 

tapas; dinner roll; warm soba; chilled soba; bento; rice bowl; dessert & coffee; Japanese tea & soft drink 

https://www.shimbashisobamelbourne.com/ 

Accessibility: Shimbashi has a flat entry. Furniture is a mixture of high benches and regular height tables, all with hard wooden backs and densely packed. We ordered at our table and paid at a high counter. There is a very narrow passage to the toilet, which is one non-gendered cubicle.

Elektra II

February 15, 2025

   

It's hard to believe that Elektra is well over five years old! I've popped in again a few times since our first visit and blog post, though not as often as they deserve. It was the perfect spot for a long catch-up weekend brunch with a friend, colourful and cosy, and we arrived early enough to nab a booth. I tried the Namaste porridge (~$22) for the first time - it features the tender bite of black rice (plus quinoa), it's creamy with coconut milk, there's abundant fruitiness and colour from rhubarb, poached pear and pomegranate, and it's finished off with the nuttiness of toasted coconut, slivered almonds and pepitas. It's comforting, yet not too heavy for summer.

Elektra are proud of their chai options and I would have been remiss not to order the Himalayan sticky chai (~$6) - it was a lovely as always, and well insulated for slow sipping throughout my visit.

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You can read about our first visit to Elektra here. There are past positive reviews for Elektra on THEYCALLMEMAGGIE, Suzie Scribbles and Gastrology, though one is self-reported as a freebie and I suspect all three might be.

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Elektra 

268 Brunswick St, Fitzroy 

9417 4255 

https://elektrafitzroy.com.au/

Accessibility: Furniture is densely arranged! There are stools out front and mostly chairs with backs inside. We ordered at our table and paid at a regular-height counter. We didn't visit the toilets.

Chào Bạn @ Henry Sugar

February 6, 2025

   

Since celebrating my birthday there late last year, Henry Sugar have clearly put me on their email list. Late in January they announced that they'd be hosting a pop-up on Wednesday and Thursday nights throughout February called Chào Bạn. They'd be serving meaty and veg-friendly xôi xéo (sticky rice) plates with a few add-ons and drinks while the sun shone on Henry Sugar's street-side deck. We stopped by for dinner after a book launch at Readings.

   

We really did hit golden hour on that deck! The light, the drinks and the fluffy turmeric sticky rice were gold, gold, gold. Michael went for beer ($10), while I had a big, icy cup of peach and ginger iced tea ($6). The rice ($22) was topped with a tumble of starchy shaved mung bean, caramel tofu, vegan nước chấm, crispy shallots and fried garlic, pickled cucumber and roasted peanuts; every mouthful a different proportion of the components and every mouthful wholly delicious. We missed out on the battered eggs ($3.50 each) and didn't have room to try the lemongrass bánh bò (honeycomb cake, $7).

This Chào Bạn event was fleeting and fun, a perfect late-summer weeknight out. We'll keep an eye out for when they next pop up!

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Chào Bạn @ Henry Sugar 

296-298 Rathdowne St, Carlton 

9448 8196 

menu 

instagram profile 

Accessibility: This pop-up was hosted in the outdoor seating, with tables at both street height and several steps up on a wooden deck. Furniture is densely spaced, with a mixture of backed benches and backed chairs. We ordered and paid at a high bar just inside the door (accessed by shallow ramp). We didn't visit the toilets.

Chanhouse

January 31, 2025

   

We enthusiastically accepted our friend Nat's invitation to join her and Ben at Chanhouse to try their special yum cha menu in celebration of Lunar New Year ($48 per person). Chanhouse was barely on our radar; it's a vegan, allium-free and alcohol-free Chinese restaurant in a modest shopping strip within residential Doncaster. Inside it's cute and comfortable, and we were happy to put ourselves in their hands with the set menu.

   

The staff rapidly served a first pot of Chinese tea and kept it replenished throughout the meal. Shark fin-style soup followed soon after, gently salty and flecked with tofu threads.

   

Then came plump crystal dumplings and steamed siu mai stuffed with mock pork, both tender and savoury.

   

I think I clapped my hands at the arrival of the turnip cake, with its thin crisp char on the outside and soft, velvety centre - this one included a bit of mock ham.

   

The fried dumpling was my favourite dish of the night - the golden-fried exterior gave way to a thick rice dough layer with a real chew to it, then a molten mock meat centre. It had a surprising sweetness to it!

   

The sweet & sour fried gluten was a novel rendition for us - the gluten was very soft, airy and absorbent, the least dense mock meat I've ever encountered. It had soaked up much of the sauce, which was translucent and brightly tangy.

   

The salad prawn rolls were crunchy-battered, Nat's favourite of the night as they brought her back to the seafood sticks she enjoyed as a youngster.

   

I was more fond of the fried taro dumplings with their delicate, lacy shell and sweet starchy centre.

   

By this time I was very satisfied, and it was difficult for me to imagine digging into the rice rolls. These tender layered pillows went down surprisingly easy thanks to a dark, mushroomy sauce and we cleared the plate.

   

The finishig jellyish ginger cake was more texture than flavour, and a little fruit was the best possible way to cap off an incredible feast. We were all delighted by this meal and the friendly, well-coordinated service we received. I'm looking forward to any opportunity we get to try Chanhouse's standard a la carte menu.

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Chan House

21 Rosella St, Doncaster East

8806 9056

Lunar New Year menu

https://chanhouse.tuckerfox.com.au/

Accessibility: Chanhouse has a narrow, shallow ramp on entry. Furniture is regular height with backed chairs with a mixture of dense and generous spacing throughout. We ordered at the table and paid at a high counter. We didn't visit the toilets.

Tofu Shoten

January 18, 2025

   

I've been following Tofu Shoten on instagram since they were based in West Melbourne and I'm embarrassed about just how long it's taken us to visit. In the end we found the ideal time for it: a sunny Saturday, peckish for an early lunch, with bags and list ready for some grocery shopping.

   

As their website so succinctly puts it, there's "tofu for home and snacks for now". Making great tofu is where it all starts, then that process generates soy milk, which might be flavoured with red sugar, black sesame or matcha, and okara, which is mixed into biscuit sandos in a rotation of flavours. Tofu is packed up for sale at varying densities; sometimes smoked, fried or formed into savoury balls. Soft tofu is made into desserts and the scraps are transformed into tofu donuts. Everything is connected and everything is tofu! Many, but not all, things are vegan and gluten-free and the labelling is pretty clear.

   

While Tofu Shoten doesn't offer any seating, those of us ordering snacks for now can ferry them just a few steps north to the public seating along the side of the Brunswick Library. Our two hot parcels of tofu nuggets ($10 each) had us both ecstatic - the nuggets are soft-centred (but not entirely silken), golden-fried on the outside, and generously dusted in the most exquisite, gently-spicy seasoning. The accompanying vegan tartare sauce I chose ranks among my all-time best tartare experiences; Michael's mango sweet & sour sauce was also excellent. The nuggets' one challenge is that they're a bit too large and hot to eat in a single bite, and a bit too delicate and hot to bite through and hold half of.

   

For dessert, Michael had eyes only for the donuts ($5 each) and chose black sesame over kinako (roasted soybean powder). He described the donut as dense, filling and only subtly sweet (all intended as compliments).

   

I took my time over a hojicha tiramisu ($9) which layered chocolate sponge and chocolate soy milk mousse. The infusing hojicha (roasted green tea) was pretty subtle but I was delighted by the neat layers of contrasting texture and clean, true flavours.

   

We packed tofu balls ($4 each) and some jiggly smoked tofu ($11) into our bags and they later made their way into a huge batch of vegan char kway teow.

We love the Tofu Shoten ethos and we love their variety of foods! They'll definitely become a feature of our weekend errand runs.

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Tofu Shoten

6b Saxon St, Brunswick

https://tofushoten.square.site/

Accessibility: There's a narrow, flat entry and moderately narrow, flat interior bordered by display cabinets. All food and menus are visible from standing waist height. We ordered, paid and picked up our food from a low counter. We didn't seek out toilets.

Florentine slice

January 4-5, 2025 

   

Michael did some baking for work that left us with half a box of cornflakes. Once some spare time opened up on our summer break I was ready to do some baking of my own, and recalled that my mum had one or two cornflake-based recipes from the Beautiful Biscuits cookbook on regular rotation. When I opened up my op-shopped copy I learned that, in fact, cornflakes are one of the feature ingredients that the book is indexed by and there were six options to browse. I chose the Florentine slice - having had great success with a modernised, vegan version in the past couple of years I was ready to briefly revert to an older style.

As I often do, I made substitutions to suit what was already in my pantry - dried currants instead of sultanas, and salted roasted peanuts when unsalted were specified. I scaled the recipe to neatly use up the cornflakes on hand but have written up the original quantities below. I think I spread my reduced quantity over approximately the same-sized baking tray and as a consequence my slice was rather thin - the original intention is probably a slice 1.5-2 cm thick while mine was half that.  

Then there's the chocolate - even allowing for my quantity adjustment, I think there should be more of it and I've noted that below. The recipe has this slice constructed upside-down, with the melted chocolate being spread thinly across the papered tray and then the cornflake mixture pressed on top of it and baked! I suppose it might yield a smooth chocolate side, but the spreading seemed fraught and I was very unsure about baking the chocolate. I had good results baking the slice right-way-up, chocolate spread after baking, and that's the method I describe below.

Baking Florentines to just the right texture can be a challenge but this recipe worked well, with condensed milk acting as an easy binder and the cornflakes caramelising gorgeously under its glaze. I didn't much like glace cherries as a kid but I've unexpectedly developed a nostalgic fondness for them and I'm glad I used them here.

   

Florentine slice

(slightly adapted from a recipe in
The Australian Women's Weekly The Big Book of Beautiful Biscuits)

3/4 cup sultanas or currants

2 cups (160g) crushed cornflakes

1/2 cup roasted peanuts

1/4 cup chopped glace cherries

2/3 cup sweetened condensed milk

185g dark chocolate, melted (consider increasing this)

Line a 19cm x 29cm walled baking tray with baking paper. Preheat an oven to 180°C.

In a medium bowl, mix together all the ingredients except for the chocolate. Press the mixture into the baking tray, using the back of a spoon to even it out and smooth it over as best you can. Bake for about 15 minutes, until the cornflakes have started to brown and smell great.

Melt the chocolate using your preferred method, then spread it evenly over the top of the slice. Allow the slice to cool and the chocolate to set before slicing and serving. 

Microwaved miso noodles

January 4, 2025

   

We had an 18-year break between microwaves, and just acquired a new one at the end of 2024. Johanna's post about microwaving udon noodles with miso and edamame arrived at the perfect moment, bringing together ingredients that we love to eat, all stored conveniently in the freezer and pantry and then heated in a matter of minutes. 

We ate our noodles with leftover sesame carrots and sliced satay tofu from the supermarket. Our primary adjustment was to use a little less miso as we found our first batch a bit too salty. There's plenty of flexibility in this recipe to throw in other frozen or leftover veges and sprinkle over seasonings - I'm sure we'll eat this recipe any number of ways throughout this year.

 

Microwaved miso noodles

(slightly adapted from a recipe we found on Green Gourmet Giraffe,

where it's credited to Okonomi Kitchen)

250g udon noodles, frozen or refrigerated

1/4 cup frozen edamame

1 scant tablespoon miso

1 tablespoon butter or margarine

1 teaspoon tamari

1 teaspoon golden or other sweet syrup

1/4 teaspoon garlic powder

anything you might like to sprinkle over: sesame seeds, shichimi togarashi, fried shallots, etc

Place the noodles and edamame in a microwave-safe container with a lid and a vent to let out steam, and microwave for 2.5 minutes. Stir in the miso, butter, tamari, syrup and garlic and microwave for a further 2 minutes. Stir again and serve, sprinkled with whatever you like.

where's the best in 2024?

   

Ima Asa Yoru

Having caught up on my 2024 blog posts, I'm ready to enter our favourite experiences of the year into our where's the best? page. The first, sad task is to delete any past faves that have permanently closed. In 2024 we said goodbye to a number of beloved veg*n businesses: the decades-old Shakahari, compact cuties New Day Rising, the Fitzroy outlet of mock meat maestros Vegie Mum, the comfy Carringbush Hotel, and our local lolly-pink vegan dessert nook Gloria. This Borderland have given us warning that 2025 will be their last year of trade, and there are rumours that Girls & Boys will soon be lost from the Vegie Bar empire, so we've still got a chance to appreciate them one last time.

We've had new experiences to recommend across all meals of the day: Holy Crumpets, Sani and especially Ima Asa Yoru in the morning; Luke's Bakery for banh mi; Super Norma for fast and fabulous pasta; Makan for a Friday night in the city; Veggie Chef and Vegan Heaven for meat mocking good times; Joanne's Pizzeria and Roti Road for the obvious. We've expanded our icecream adventures to the freaky Fluffy Torpedo and Filipino Kariton Sorbetes. We've seen old favourites in new light, adding cheap eat Mankoushe to our breakfast line-up, day-time diner True North to our low-cost dinner options, and marvelling at Etta's new chef and menu.

   

carrot peanut satay ramen

Over the past few years our home cooking seems to have mellowed, shifting towards simpler dishes. We've made repeat batches of carrot peanut satay ramen, cheesy baked rice cakes & kale, gochujang vodka rigatoni, seven spice chickpea stew, and peanut cucumber noodles. I can't help noticing how many of these recipes make use of Lunar Mart's excellent noodles, rice cakes and gochujang. I revisited nib & peel biscuits and gave them a proper post; I'll probably bake them again when my name rolls around on my workplace morning tea roster. Our most memorable bigger project was cascatelli with mushroom ragu, and I was also refreshed by the sweet/savoury blend of sautéed rhubarb & fior di latte dressed in peppercorn oil.

I've already got some 2025 eats that I'm excited to write up, and I've no doubt that there'll be plenty more to share throughout the year ahead.

   

sautéed rhubarb & fior di latte dressed in peppercorn oil

Chocolate tahini caramels

December 31, 2024

   

We saw in the new year with friends close by. The hosts were vegetarian and excellent cooks so we knew we'd be well fed and, as I often do, I thought I could best contribute by bringing something sweet. The guest list included dairy-free and gluten-free eaters and my mind swiftly turned to a chocolate tahini caramel recipe I'd bookmarked just a few weeks earlier.

The active preparation time looked pretty quick and I was so relaxed about it all that I took an afternoon nap and just barely allowed enough time for these sweets to set! The tahini caramel looks soft and smooth when poured into the loaf pan but it needs freezing to solidify and once that's achieved, it doesn't necessarily slice into neat little squares. I didn't mind odd little caramel shapes and trusted that my friends wouldn't, either. It's worth keeping the caramels in the freezer right until the last moment before coating them in chocolate, because they will melt - quick work is needed and then it's back into the freezer for a final set.

This is the one drawback of this treat - it's not stable at room temperature. These bites need to be carefully stored, ideally not touching each other, in the fridge or freezer until it's time to serve them. If you can manage that, there's much enjoyment to be had: a fudgy centre with a sweet, nutty flavour; a thin, silky layer of chocolate; and a bonus burst of texture from the sesame seeds on top. 

   

Chocolate tahini caramels

(slightly adapted from a recipe on Minimalist Baker)

2 tablespoons margarine

1/3 cup sweet syrup (e.g. maple, golden; I used brown sugar syrup)

1 teaspoon vanilla

1/2 teaspoon salt

2/3 cup tahini

1 cup dark chocolate chips

sesame seeds, for garnishing

Line a loaf pan with baking paper. Place the margarine, syrup, vanilla and salt in a small saucepan and set it over medium heat. Whisk the mixture as you bring it to the boil. Turn off the heat and whisk in the tahini. Pour the mixture into the loaf pan and freeze for 1-2 hours, until solid.

When the caramel is solid, line a tray that will fit into your freezer with baking paper. Melt the chocolate using your preferred method. Retrieve the caramel from the freezer and slice it into bite-sized squares (as you can see from the photos above, my bite-sized chunks weren't always square). Use a teaspoon and a fork to swiftly drop one caramel at a time into the melted chocolate, coat it on all sides, and transfer it to the tray. Repeat with all the caramel bites. Sprinkle sesame seeds over the caramels and lightly press them into the top of the chocolate. Pop the chocolates back into the freezer for 30-45 minutes.

After serving, store any uneaten caramels in the fridge or freezer.

Toil & Trouble

Edit 05/04/2025: Toil & Trouble have begun including meat on their menu.

December 22, 2024

   

Our veg*n group chat brought our attention to a new veg restaurant, Toil & Trouble, towards the end of 2024. It's located on Lygon St and a pleasant walk from our home so we ducked in for a visit just before Christmas. The atmosphere is a little fancier than most veg*n restaurants, perhaps aiming for a wine bar style, and they clearly take pride in their mixed drinks as we were offered, served and sitting with our drinks for some time before we caught sight of the food menu.

   

Michael tried the spicy cucumber margarita ($20), even (especially?) after a neighbouring diner spluttered in surprise at its heat - the medley of cucumber, chilli and coriander made sense. I selected Fluff of the Dog ($14) from the mocktails, a tall glass of yuzu and mint-spiked salted lemonade.

   

While a couple of the cocktails included egg whites, the food menu was all vegan, with many entrees to share, a couple of salads and a couple of mains. Our cocktails especially complemented the burnished miso butter corn ribs ($17). 

   

I'm always keen to try a veg*n phish & chips ($27) when it's available. Unusually for Australia, this one comes with a curry sauce, which worked well with the chips but just can't win over my love of tartare. Apple, fennel and cabbage slaw is a refreshing idea as an accompaniment but in practice wasn't quite as bright as I'd hoped. The centrepiece phish was impressive, though! The tofu had a bit of flakiness, was lined with nori, and was well-battered and seasoned - an excellent alternative to the off-the-shelf mock meats we know well.

   

We rounded out our meal with a spicy tofu salad ($18). Again, Toil & Trouble didn't shy away from the chilli and added some chunky charred leek to this plateful of greens.

It's early days for Toil & Trouble, so their menu and systems might still be adjusting. Our visit was a flawed but a pleasant and promising experience and we hope they'll have the space to grow into something great.

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Toil & Trouble

169 Lygon St, Brunswick East

7050 4821

food, cocktails, mocktails

https://www.toilntrouble.com.au/

Accessibility: The entry is narrow with a very shallow ramp. The interior is flat with quite densely arranged furniture, mostly standard-height tables with backed chairs and a few high tables with backless stools. We ordered at our table and paid at a high counter. We didn't visit the toilets.