Overview
The gloom of winter is hard to fight off with positive affirmation post-it notes alone. And, guess what? Your parents were right — hiding away at home won't make it any better. But a giant bowl of noodles will. Think back to all those chicken noodle soups you ate when someone had the audacity to pass on the flu to you as a kid. Just the thought makes you a little warmer, right? There's simply nothing like the feeling of a toasty broth making its way through your body — if it's a good one, you'll feel it to the tips of your fingers.
Lucky for you, Melbourne happens to have an abundance of noodle houses, ramen shops and soup-slinging eateries that are more than willing to replicate that childhood experience (sans sickness, of course). And we've rounded up our top five for you. These eateries are dotted all over the city but, don't worry, you can always jump in a DiDi if it's raining. Plus, Melbourne rideshare platform's rates are some of the best around — which means you can add a few cheeky sides to your order, too.
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When it comes to a quick and easy feed that’ll chase away the winter chill, cup noodles might be the supermarket go-to. But they almost always leave you wanting more. Luckily, the crew over at Supernormal Canteen understand that the nostalgia of cup noodles is hard to resist and are now serving up its own luxe version of the steamy treat.
At only $10 a pop, the creamy Sup Noodle Cup doesn’t hold back on the broth, which rotates in flavour every month – July’s has been a rich bone broth and you can expect an aromatic smoked fish soup in August. If that’s not enough to tempt you, the add-ons surely will. Who can resist juicy chicken thigh yakitori, soy eggs, seasonal charred veggies and Abrolhos Island scallops? Make sure to grab a loyalty card in-store and you’ll get your fifth cup free, too.
Image: Nikki To.
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Malaysia’s big-name noodle house GO Noodle finally landed in Melbourne late last year and it’s been tantalising local tastebuds ever since. If you like your noodles hearty and swimming in a clear seafood bisque (that the original Malaysian store serves over 2000 bowls of every weekend), then this spot is sure to become a regular haunt.
Served hot or cold, the customisable soups come with a splash of rice wine and dry mi xian noodles and can also be loaded up with all sorts of additions — from fish cakes and bok choy to stuffed chillies and tender prawns. If you’re really hungry, you can opt for the $49 mega bowl of soup or tack on some side dishes like melt-in-your-mouth pork belly or homemade fish dumplings.
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Richmond’s Future Future might be known for its innovative interpretations of Japanese cuisine — think crumbly panko-covered barramundi alongside kewpie and tobiko and top-notch donburi bowls served with crisp tofu skins and green tea dashi broth. But that doesn’t mean it doesn’t love a classic ramen dish. Its seasonal midday winter special features an umami-rich pork belly ramen with a soy egg and furikake. There’s also a vegetarian option topped with crispy tofu, shimeji mushrooms, watercress, spring onion and chilli oil.
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Neon-lit signs, stunningly realistic wall art, hanging plants in weaved baskets and industrial-style exposed brick walls punctuate the recent transformation of Melbourne’s former gritty all-night favourite Twenty Pho Seven into the trendy but tasty Straight Outta Saigon. Owners Midawell Phal, Thai Ho and George Do are still serving up punchy Vietnamese flavours. But now, the focus is on street food share dishes and a signature pho made up of beef, chicken or veggies and tofu that will have you returning for lunch every day, rain or shine. The cocktail list, inspired by Vietnam’s tropical regions and infused with old-school ingredients like grass jelly, chia seeds and kombucha, is also more than worth a few rounds.
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If the winter blues are getting you down, drowning your sorrows in a big bowl of spicy noodles is always a quick way to a warm heart and an even warmer belly. That’s where Tina’s Noodle Kitchen comes in. Served in hot clay pots that keep your soup steamy long after it has left the kitchen, the thick rice noodles are served up in a bubbling meat-based broth — or you could opt for the red hot chilli option that’ll shock your tastebuds to their core. But the flavour party doesn’t end there — there’s also a whole host of extras to play with, including house-made prawn balls, crispy fried chicken and weird but wonderful black mushrooms.
Image: Leticia Almeida.