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Whether you ask the owner of the world’s oldest restaurant or a consumer psychologist, the key to restaurant longevity remains the same. But how do “middle-aged” restaurants survive when diners only obsess over new openings and institutions?
Malaysians are queuing for char kway teow at Kakilang, a Melbourne restaurant run by a Penang family who has been making sesame oil since the Qing Dynasty era.
After refusing to pick a favourite restaurant her entire career, food writer Sofia Levin has finally found one. But there’s far more to what makes a favourite restaurant than what’s on the plate.
ChatGPT can write a menu, review a restaurant and regurgitate a press release into a news story. But will it replace food writers and public relations agencies? And how useful is it for small hospitality businesses?
As he approaches 10 million subscribers, YouTuber star Mark Wiens opens up about why he’d never be a food critic, the importance of family and whether or not he exaggerates his famous food reactions.
One day you’re barbecuing adana for locals in your father’s legacy, the next YouTuber Mark Wiens tells 10 million people, “Kömür was one of the best meals and best restaurants I ate at in Melbourne.”
Fitzroy’s Tamura Sake Bar has opened a two-storey izakaya and Japanese bluestone pub on Smith Street with beer-friendly snacks, sushi, original cocktails, live music and even a lounge warmed by a fireplace.
This father-son team went from serving Turkish food in a garage without running water to opening two restaurants in two years.
The Korean diaspora crosses town to eat bansang for breakfast at this a 24-seat Melbourne cafe. It's so popular, a second restaurant will open in the CBD in June.
Passover is steeped in food traditions, but you don't have to be Jewish to enjoy them. Here's an education, plus where to eat Passover dishes in Melbourne.
Over the last 60 years, cheese has become one of the most popular foods in South Korea, thanks to war, globalisation and a social media phenomenon known as “matjip”.
When chef Juan Berbeo couldn’t find Colombian cheese to put in his hot chocolate at his Melbourne restaurant, he turned to Australian dairy.