Blue Chillies
Editorial
Blue Chillies has stood the test of time at the quieter end of Brunswick Street. Its niche appeal melds classic flavours in a modern setting. The dark and striking décor is enlivened with pigeonhole shelving on one wall that is stocked with brightly coloured produce. Cool, muted jazz, soul and blues tunes add a soothing ambience. The Malaysian menu takes inspiration from the Asian hawker stalls. These open air food markets cook everything fresh to order. Sharing several dishes banquet style is the best way to enjoy the unique variety of flavours on offer.
Traditional favourites are offered here but dishes with a modern edge also pepper the menu, such as rockling fillets fried with chillies and curry leaves, topped with fragrant egg floss. Start with banana leaf parcels filled with spicy scallop and fish custard, the whitebait and sweet potato fritters with chilli mint sauce or lohbak - spiced chicken mince in bean curd skin. To follow, try chef's specialties such as seared duck breast with fresh green mango salad, Assam fish tamarind curry, or thrice cooked duck in tangy ginger flower and lemongrass sauce. The favourites from ikan bilis to char kway teow, are uniformly excellent, while the curry laksa alone has its own devoted following. The wine list is limited, but there is usually something to be found to complement these bold flavours. Desserts range from traditional - pandan crepes filled with shredded coconut and palm sugar, or tapioca pearls with coconut milk and palm sugar syrup - to modern takes on Euro classics such as chilli chocolate mousse with coconut and lime ice cream, or coconut crème caramel with ginger ice cream.
Angela Costanzo, September 2010
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Danielle
December 11, 2006
A brilliant dining experience- delicious food and really great service! 2 thumbs up!
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