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Idea Fine Food & Wine
Ph: (03) 9663 8829; 146 Little Bourke St, MELBOURNE 3000
Modern Asian, $$ -
Open 7 days noon-late; Licensed; AE DC MC V, Seats inside 80, Outside seats, Private room
Chef Paul Chan (7-11-07) Owner Joy & Jump Pty Ltd (7-11-07)
Mietta's Review
William Lee's (China Max, Essendon and ex-Mietta's) latest venture is a wine focussed Chinese restaurant in the centre of Chinatown. William brings his knowledge of wine as well as his vast cellar. His chef, Kam choy, brings his Hong Kong and Japanese experience. The result is a fusion of cultures. The quality of the food is high, service is excellent and the wines are a real bargain
Other published opinions
Age Good Food Guide 2008 Score: 15/20, One Hat "Idea's menu-toting spruiker might be competing with the rest of bustling Little Bourke Street but when she says it's among the best, believe her"
Herald Sun Eat, Bob Hart, 30-9-06 "NEITHER an impeccably braised lamb shank nor a wine list to take your breath away are things you expect to stumble upon in a Chinatown restaurant.But in Idea Fine Food & Wine - a daft name, certainly, but never mind - you will find both. And more."
The Age Good Food Guide 2006 score 14/20 "There's usually a spruiker outside Idea it is smack-bang in the middle of Chinatown, after all - but you hardly need to hear a word of their spiel once you've glanced at the menu and wine list. Before you know it, you'll be seated in the rectangular dining room, which is divided into smaller areas by slatted partitions - great for discreetly perusing your neighbours' meals before you order."
The Age Good Food Guide 2005 "THIS is the new kid on the Chinatown block, but there's a wealth of experience within its walls - manager William Lee and chef Paul Chan made their names at Essendon's China Max. The space is tastefully kitted out with wooden partitions and chinoiserie, and as the name suggests, the wine list commands attention both for its breadth of selection and its value."
Age Epicure John Lethlean 20/7/04 "a backdrop of refrigerator motors and other noisy electrical things servicing the bar and fish tanks. This is a pity, because it's not a bad place to be. The floorboards are highly polished to great effect; the chairs are pleasant bistro things; the white linen is fairly ordinary; but the muted wall colours and Japanese-inspired timber batons and screening provide tranquillity."
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