The Sydney Morning Herald logo
Advertisement

Filipino

Lune, Monforte, Raya and more Melbourne bakeries will bake up a storm alongside visiting stars at Baker's Dozen.

Free pizza, two days of pastry: An insider’s picks of Melbourne Food and Wine Festival

Unsure how to tackle the program of 200-plus events? Start with pizza from a leading London chef, hot bakery collabs in the heart of the city, and a barbecue like no other.

  • Rick Stephens
Tambay set featuring grilled skewers and a kwek-kwek deep-fried egg.
14/20

The hidden Northbridge dining room where you’ll find a hit of Filipino street food

From grilled chicken and skewers to woozy Technicolor desserts, Kalye Filipino Streats faithfully channels the urban flavours of the Philippines.

  • Max Veenhuyzen
Outside the Footscray sandwich shop, located in Trocadero Arcade.

Say Cheese

For Filipino and El Salvadorian-inspired sangers in Trocadero Arcade.

  • Dani Valent
Hamon bulakenya brekkie roll.

If you like bacon-and-egg rolls, you’ll love the bulakenya sandwich at Adhika

The new Rushcutters Bay cafe is a win for anyone craving Filipino breakfasts and new adventures in matcha.

  • Lee Tran Lam
‘Lechon’ pork belly with banana hot sauce.
Good Food hat15/20

Serai

A high-energy Pinoy throwdown.

Advertisement
Rock oyster with green chilli relish and grilled scallop inasal.
14.5/20

Askal

A buzzy space for a lively spin on traditional flavours.

Inuman serves Filipino-inspired cocktails.

Inuman

A love-letter to the Philippines and its laidback drinking culture.

Chopped lechon to share.
13.5/20

Like crackling pork? Visit this casual Filipino diner for shatteringly crisp lechon

Charcoal & Crisp Lechon in Crows Nest specialises in the Manila style of lechon served with a vinegar-rich dipping.

  • Callan Boys
Chicken inasal (marinated grilled chook).
13.5/20

Tambayan Grill & Filipino Store

Fuel-stop country cafe turned Filipino grill house and grocer.

Toyomansi market fish collar at Takam in Darlinghurst.
14.5/20

Takam

A progressive eatery led by a new generation of Filipino chefs.