• First look: Find “unadulterated Filipino food” from a team with fine-dining cred at Askal in the CBD.

• First look: Three Warabi alums bring kappo-style omakase to Fitzroy’s Shusai Mijo.

• First look: Jordanian food truck sensation Wazzup Falafel opens in a permanent Northcote spot.

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• Byrdi, one of the world’s best cocktail bars, is now making fried chicken sandwiches for lunch.

• Chef Sebastian Pasinetti on where to find the best house Martini in town.

• First look: A third-gen restaurant owner (and his folks) serve Indian classics at Hampton’s Southall.

• Coming soon: Aanya, a new player in Melbourne’s fine-dining scene.

• Three of the best dishes in Windsor for $20 or less.

• Coming soon: Olympia, a lively rooftop wine bar in a converted Oakleigh car park.

• After a sold-out pop-up last year, Sir Lankan seafood diner Ministry of Crab is returning to Melbourne.

• It’s official: Australia’s best vanilla slice and hot cross buns come from this Victorian bakery.

You might have missed

• Why doesn’t Australia have a Michelin Guide?

• Is oak milk actually bad for you?

Listen up

• This week on Broadsheet podcast Around Town, Adam Liaw explains why he never tests recipes, and we round up Melbourne’s best set menus.

More, please

• Bar Liberty is celebrating its eighth year in business with a kitchen takeover by Paul Bentley of Casa Perth on Sunday March 10. Bentley, who trained under chef Daniel Boulud in New York, is serving a set lunch that includes the famous Bar Liberty flatbread, as well as braised pork neck with clams, and an à la carte dinner menu featuring mussel éclairs and steak with café de Paris butter. Bookings recommended.

• Nigo, the mononymous Human Made creative director and Kenzo artistic director, has collaborated with Penfolds on new graphic gift box for its 2019 Grange release. They’ve also partnered on a silk rug featuring a similar design. There are only 25 rugs available worldwide, and you can get them from Space Furniture via expression of interest.

• Chef Hiroshi Kawamata has brought his Sebastian Kakigori shop from Japan to Melbourne. Get your shaved ice dessert at 203 Queen Street in the CBD.

As seen on the web

• “Thirty American chefs open up about tipping, gen Z cooks and customers” – Julia Moskin for the New York Times.