Born in Vietnam and gifted to the people of Melbourne, chef Jerry Mai has a winning way with her family’s own recipes and a steely focus on top quality, ethically raised meats from producers such as Warialda beef, Milawa chicken and Sher wagyu. Taste the excellent KPIs on Collins Street, where 24-hour simmered broths are spicy in the Southern Vietnamese style. Sliced rare brisket that cooks in the fragrant broth alongside meatballs is a winner, while shredded chicken will cure whatever ails you. Meanwhile, mini serves, hovering around the $8.50 mark, are a blessing to the office crowd. T4/567 Collins St, Melbourne; phonom.com.au
Pho Nom, Melbourne CBD