Blue Chillies — Gastrology

16 years on Blue Chillies continues to be one of Melbourne’s favourite modern Malaysian restaurants.

Located in the iconic Brunswick Street Fitzroy dining district, Blue Chillies have been serving locals and visitors alike over the past 15 years with an ever progressive menu of signature takes on classic Malaysian flavours with a Melbourne flair.

By combining fresh local ingredients with imported spices and traditional Malaysian cooking techniques, the Blue Chillies kitchen has been able to expand on their extensive experience of hawker-style cooking on the streets of Kuala Lumpur and Penang.

Black pepper soft-shell crab

We loved Blue Chillies’ enticing soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. Served with ground peppercorn sauce and aromatic curry leaves, this dish was simply superb.

Rockling fillets with curry leaves, chilli, spices and buttered egg floss

The rockling was encased in light and crispy tempura batter. This dish was pure comfort food and laced with feather light egg floss, just the right hint of chilli and aromatic curry leaves. The egg floss was one of the most delicate we have seen, a testament to the chef’s wok skills.

Pork ribs with chilli jam

The pork ribs were expertly prepared - juicy and succulent from having been wok roasted. The outstanding ribs were slathered with a flavoursome and sticky chilli jam sauce.

Assam Prawns with okra, stringless beans and tomatoes

The Spicy Assam Prawns were yet another highlight. The perfectly seasoned assam curry broth possessed the customary punchy flavours exhibited by Malaysian curries. We loved the beautiful tartness from the assam base which goes particularly well with seafood.

Belachan asparagus

The wonderfully fresh and organic asparagus were smothered with a beautiful belachan sambal paste. It had the perfect level of heat and was cooked very well.

Black sticky rice pudding

A modern take on the traditional Malaysian dessert of black sticky rice pudding with coconut milk, this bowl of goodness arrived as pretty as a picture, boasting a lovely deep purple colour. Blue Chillies’ version was absolutely moreish - luscious and striking without being too sweet. We loved the crisp exterior of each morsel of rice and the addition of toasted coconut which provided a great textural element to the dish.

Pandan crepes

The kueh dada (pandan crepes) were lovely. This sweet coconut stuffed pancake roll was beautifully made and matched perfectly with the creamy, cold ice cream. It was an especially gratifying dessert that concluded our evening on a sweet high.

Serving up dishes that have a focus on balance in texture, flavour and presentation, Blue Chillies pleases with innovative yet familiar Malaysian dishes.