Blue Chillies

If you find yourself looking for one area of Melbourne to best show off our city's eccentricity  characters and taste for the alternative, Brunswick Street is your one stop shop. Known for it's cultured dining district, bars and live music venues, you'll also find Blue Chillies quaintly snuggled in. 

Best known for their signature takes on classic Malaysian flavours with a Melbourne flair, Blue Chillies have served locals and visitors alike for the past 15 years. And on Sunday, we celebrated their 16th birthday - Happy sweet 16th birthday Blue Chillies !

In celebration of such a milestone, a few lucky bloggers were invited to attend a fun-filled dinner experience. Drawing from Blue Chillies' vast experience of hawker-style cooking on the Streets of KL and Penang, and exciting fusion of fresh local ingredients with authentic spices, we were treated to a specially designed menu of their signature dishes and cocktails.

Whitebait and Sweet Potato Fritters

Black Pepper Soft Shell Crab

We started with the Whitebait and Sweet Potato Fitters which were oh so light and oh so crispy, allowing the natural sweetness of the sweet potato to shine through. Coupled with a chilli lime dipping sauce, these were seriously addictive. We also indulged in their Soft Shell Crab dressed in a ground peppercorn sauce. Unfortunately, the soft shell crab lacked a crispy exterior, with it's moist, delicate flesh taking over. Nevertheless, delicious. 

Rockling

Next up was the Rockling, and in my eyes, the star of the show. Gloriously crunchy rockling fillets dusted with potato flour and wok hei'ed with fragrant curry leaves, chilli, spaced and fluffy buttered egg floss. It rocked

my world.

Yee Sang Salad

Traditionally eaten during Chinese New Year, the Yee Sang salad is a popular festive dish symbolising good luck, prosperity, health and all things auspicious. Always a dish I look forward to eating every year. At Blue Chillies, it consisted of fresh salmon with a variety of crunchy vegetables and roasted peanuts in a apricot plum sauce. Super saucy.

Duck Rendeng

King Prawns

Pork Ribs

Thrice Cooked Duck

For the mains, we tried the Duck Rendeng slow cooked with roasted coconut and Malaysian spices, fresh ginger-root garlic and chillies, the crispy King Prawns twisted in rice noodles on a bed of tomato puree with pineapple and coconut milk, their Pork Ribs caramelised in chilli jam and their Thrice Cooked Duck served with a blend of wild ginger flower, lemongrass, chilli and lime juice. The flavours, the textures, the presentations - all ticked.Somehow, by the end of the night, we still had room for the dessert, and boy was it a treat. A modern take on the glutinous black sticky rice pudding, layered with rich coconut cream, palm sugar and toasted coconut flakes.With food full of flavour and flair and service to boot, Blue Chillies is exactly where you need to be to beat the winter blues.

Black Sticky Rice Pudding

Somehow, by the end of the night, we still had room for the dessert, and boy was it a treat. A modern take on the glutinous Black Sticky Rice pudding, layered with rich coconut cream, palm sugar and toasted coconut flakes.

With heartwarming food full of flavour and flair and service to boot, Blue Chillies is exactly where you need to be to beat the winter blues.

confessions of a little piggy was invited to dine as a guest of Blue Chillies

Blue Chillies
182 Brunswick Street
Fitzroy, VIC
http://bluechillies.com.au