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L'avis de Gault&Millau
Originally starting at Elwood’s Dandelion, Chef Dai Duong then branched out on his own with Uncle, the affordable, super-hip and modern Vietnamese restaurant.
Uncle now has two venues – the original in St Kilda with its iconic retractable rooftop, perfect for a balmy night, and a new CBD joint to serve the city market.
The food is classic with a few twists. The aromatic betel leaf is a lovely starter, with the gorgeous textures of lime-cured hapuka and juicy pomegranate pearls doused in coconut milk. They do a great classic pho – with a choice of beef, chicken or veg – with a beautiful nourishing bone broth that can be ordered as a small size if you don’t want to ruin your appetite for mains. Larger dishes include a grilled mackerel to be made into a DIY lettuce sandwich with cashew nahm jim and fresh Vietnamese herbs. Sticky tamarind lamb shoulder has pomegranate for sweetness with cucumber and mint for freshness.
PSST! Can’t decide what to order? Dive into the ‘Uncle knows best’ menu with a selection of the chef’s faves for $55.
Reviewed for the 2019 Guide