INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!
Meet the Chef
Neisha’s journey at Rockpool Dining Group began when she joined Rockpool 1989 in 2014 as Chef de Partie. Determined, she walked into the restaurant with her resume one day and was given a trial.
Not only does the Korean chef successfully keep busy tables turning at Spice Temple Melbourne, but she climbed the culinary ladder to become the restaurant’s Head Chef after 12 months as Junior Sous Chef. Her rapid rise through the ranks comes five years after graduating from Le Cordon Bleu in Sydney.
1107 Verified Diner Reviews
Sun, 16 Jun 2019
Sichuan Regional Dinner, $99
Join us at Spice Temple on Wednesday August 28 as Head Chef Neisha Woo takes you on a journey through the southwestern Chinese province of Sichuan with a traditional eight-course banquet menu.
Sichuan pickled shitake mushroom and cucumber
Cold beef cut with peanut and chilli sauce
Mung bean noodle with strange flavour sauce
Max Ferdinand Richter Riesling Kabinett, Wehlener Sonnenuhr, Mosel, Germany 2016
Prawn kung pao style
Hunan style steamed fish
Wagner Stempel Riesling Spätlese, Seifersheimer Heerkretz, Rheinhessen, Germany 2017
Mouth watering chicken
Twice cooked pork belly with peppers and garlic chive
Sichuan dry fried green beans
Paul Anheuser Riesling Auslese, Neiderhäuser Felsenstyer, Nahe, Germany 1989
Tickets are $99 per person ($101.50 inc processing fee) with a $70 wine pairing option.Please note to confirm reservations for this event, we require full prepayment. If a reservation is cancelled within 24 hours, the full price of the dinner is held as a no-show fee.
Please advise us of any dietary requirements prior to arriving to the restaurant, we will do our best to accommodate but we unfortunately cannot guarantee.
Turn Up The Heat
If there’s one thing Neil Perry knows how to do, it’s how to win the hearts, minds, and bellies of his patrons. Just like Perry's other successful food forays, Spice Temple, in Melbourne’s Crown Casino has locals head over heels in love. Created with business partners Trish Richards and David Doyle, Spice Temple is dark and dazzling, with rich toffee-hued lighting, comfortable seats and dark wood tables. Like the fit out, the food is just as dramatic and allows diners to explore Perry’s interpretation of Chinese cuisine. Heat, spice, sourness and saltiness - they’re all present - with Perry opting for authentic and robust over safe and polite, every time. Tea-smoked duck breast is rare and succulent, fish fragrant eggplant is crispy, spicy and sour - a must try. For dessert, it's difficult to go past the chocolate and peanut parfait - a favourite of many. Oh Mr Perry, it’s always a pleasure to have you in town. Few would disagree. It’s time to spice things up.
Best dish: tea-smoked duck breast