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Meet the Chef

Picture of Neisha Woo.

Neisha Woo

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

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Total Score

1107 reviews
Value for money

dined on Sat, 3 Aug 2019

Great service but could be a touch more attentive Filling sparkling water with flat - trying to get some extra serving cutlery but being a touch picky Food excellent although lamb ribs overspiced with the dry rib spice

dined on Thu, 1 Aug 2019

Food was very nice definitely visit again. Not sure what happened with our service everyone around our table got thier food before we received ours. Must have been a slip up somewhere. Wasn't that fussed because the food was good.

dined on Fri, 5 Jul 2019

We personally would like more room felt slightly over crowed......more choices for wine by the glass .....service could not fault ......

dined on Sat, 29 Jun 2019

Yum cha lunch menu is great value, their dumplings are so delicious
Yianni Panagopoulos

dined on Sun, 16 Jun 2019

Food is amazing highly recommend a little pricey but worth it size of portions was great
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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. 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.
18 Sep 2019
Wed 6:30 PM - 6:30 PM
Book special
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About Spice Temple

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



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