Wang Wang

Wang Wang brings the heat. Passers-by can peek through the large glass windows and see diners grilling meats and vegetables over one of the restaurant’s charcoal grills, which are built into the tables. Step inside the corner building and you’ll be greeted by the smell of barbeque and the sounds of food sizzling over an impossibly hot plate.

The sleek restaurant specialises in Qiqihar barbeque, a city in the Heilongjiang province in north-east China. After you sit and order, a server will bring a pot of glowing hot charcoal and place it underneath the hotplate in the centre of the table. Each diner is given a pair of tongs and a dish containing Wang Wang’s special seasoning, sesame sauce and sesame oil, alongside slices of seasoned beef, and encouraged to start barbequing. The menu prioritises high-quality cuts, including Stone Axe Wagyu in Victoria and Kumamoto A5 Wagyu from Japan.

There are also standout north-east Chinese dishes, such as gada soup, a classic tomato and egg-based soup with tiny balls of dough dropped throughout. To drink, there’s Santori on tap and Chinese-style cocktails like the Lychee Daquiri and the Jasmine Negroni.