The “Famous” Curry Fish Head, served properly with fins and the rest still on, is also quite tasty, with a mild and fragrant curry and tender fried fish atop puffed tofu, okra, soft eggplant, and noodles. It has a wonderful mix of soft and gelatinous textures and bright umami laden flavour. Another highlight is the silken tofu with white egg “gravy”. What did I order? Well the House Signature Garlic Black Roast Pork (pic one) is a sweet, spicy, and sticky delight. It’s been beautifully restored, the subtle modern touches playing well with the building’s brick and wood bones. The restaurant is housed in a historic four-storey warehouse which was the Wing Ching cafe from 1892, Chung Wah in the 1920s, and Wing Loon until the building was gutted by fire in 2010. I’ll admit that when I saw “subtle tweaks to suit Australian palates” on the press release I was wary, but there was enough that looked interesting on the menu that made me keen to check it out. It’s housed in a beautifully restored four storey brick warehouse, and features a menu by chef Iven Foo, focusing on South East Asian flavours (mostly Cantonese, Malaysian and Thai) with slight tweaks for local palates. The restaurant, which I was invited to, is named after the Chinese slang term for “fucking awesome” (and an altogether different literal translation that I’ll leave you to look up). MELBOURNE | Opening recently next door to one of my favourite Melbourne bars, Union Electric, is Niubi.
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