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#brunch

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#Lectin-free #Brunch | Tue. 25 Feb.

A dish that speaks of patience and precision—my mum’s braised herring, gently simmered and left overnight to reach perfection. The fillets, infused with deep umami and a delicate sweetness, were exquisitely tender, yielding effortlessly with each bite. A refined harmony of flavours, turning a simple meal into something truly special. Slow cooking at its finest.

This cafe sounds intriguing. Onto the list it goes.

'Four Kilo Fish threads diverse Yunnanese flavours through its approachable food menu, too. You can have chilli scrambled eggs but it will be seasoned with house-made spicy sauce. There’s a cheesy beef mince sando laced with mint, a traditional meat flavouring.

'Lemongrass chicken on rice nods to Yunnan’s proximity to south-east Asian neighbours such as Myanmar, Laos and Vietnam.

'The Yunnanese “bolognese” on rice is Joey Chen’s purest comfort food, a soupy soul-warming pork mince stir-fry with tomato, chilli and mushrooms, served with a fried egg to steer it to brunch territory.'

#Melbourne #cafe #food #Chinese #brunch
theage.com.au/goodfood/melbour

The Age Good Food · ‘What a combo!’ Tiny cafe serves mind-bending toasties and ‘frisky’ foamy coffeeBy Dani Valent