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Haymun Win

Haymun Win is a Melbourne-based food and drink writer. She’s been contributing to Broadsheet since 2024.

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The Kudo Founders Open Itera, a 100 Per Cent Gluten-Free Bakery in Brunswick

The Kudo Founders Open Itera, a 100 Per Cent Gluten-Free Bakery in Brunswick

The canelés and breads have made the move, along with kueh-inspired pandan-and-coconut cakes. The dine-in menu, by an ex-Society chef, features congee pot pies and prawn toast-style tiger prawn burgers.

Melbourne’s Scroll Craze Might Have Peaked. Newcomer Scroll Lab Isn’t Worried

Melbourne’s Scroll Craze Might Have Peaked. Newcomer Scroll Lab Isn’t Worried

The Brunswick West spot is hitting different with flavours like Thai milk tea with crispy rice and palm-sugar caramel, and Vegemite with honey, parmesan and olive oil in laminated croissant dough.

Turkish Wine Bar Lokanta Pops Up in Fitzroy, With an Ex-Nomad Chef in the Kitchen

Turkish Wine Bar Lokanta Pops Up in Fitzroy, With an Ex-Nomad Chef in the Kitchen

In the former Toddy Shop space, the changing set menu might feature Black Angus iskender; labneh with pomegranate molasses, sesame and pumpkin seeds; and scoops of stretchy Turkish ice-cream with hibiscus-poached quince.

Delmonte, the Crown Jewel of King & Godfree’s Revival, Is Here

Delmonte, the Crown Jewel of King & Godfree’s Revival, Is Here

The Italian wine room and restaurant, with its deep bench of culinary and drinks talent, features a menu that spans northern Italy and puts salumi, pasta and Piedmont wines front and centre.

Kirishima, a New 23-Course Omakase Spot From a Former Aoi Tsuki Chef, Opens in Camberwell

Kirishima, a New 23-Course Omakase Spot From a Former Aoi Tsuki Chef, Opens in Camberwell

The 12-seater from Jun Ha Park and Yohan Ji pays homage to Japan’s Kirishima mountains with inventive small plates and seasonal nigiri.

First Look: The Reine & La Rue Team Opens Moody Cocktail Bar Privé in Another Historic CBD Building

First Look: The Reine & La Rue Team Opens Moody Cocktail Bar Privé in Another Historic CBD Building

The old Melbourne Safe Deposit Building now guards French-style nibbles and 16 cocktails spanning Kir Royales with Louis Roederer champagne, cypress Martinis and boozy hot chocolates.

First Look: 76-Year-Old Hanoi Icon Pho Gia Truyen Opens in Melbourne as Pho Bat Dan

First Look: 76-Year-Old Hanoi Icon Pho Gia Truyen Opens in Melbourne as Pho Bat Dan

The only outpost of the Michelin Bib Gourmand-listed pho restaurant has opened in the CBD, run by the Pho Thin founders. The name is new, but the beef pho recipe comes straight from the source.

First Look: Nasi Padang Icon Sederhana Lands in Melbourne

First Look: Nasi Padang Icon Sederhana Lands in Melbourne

It’s the first Australian outpost for the popular Indonesian chain. Find 25 Padang-style dishes, including glossy ayam pop fried in coconut oil, and beef rendang made with a signature 20-spice paste.

First Look: Remo’s Brings Its $8 Tiramisu and Affordable Pasta Bowls to Richmond

First Look: Remo’s Brings Its $8 Tiramisu and Affordable Pasta Bowls to Richmond

The Little Collins Street spot has expanded to Richmond. Stop by for gluten-free tiramisu and Roman-style pasta bowls for less than $20.

First Look: Shaun Quade Ran One of Melbourne’s Most Ambitious Fine Diners. He Just Opened a Bakery

First Look: Shaun Quade Ran One of Melbourne’s Most Ambitious Fine Diners. He Just Opened a Bakery

Silicon Valley burnt out the former Lume executive chef. Now Quade and his partner Veronica Fil have opened a low-key spot with bee sting croissants and three-day sourdough.

Nearly 20 Years On, Cibi’s Owner Reflects on the Rise and Rise of Collingwood

Nearly 20 Years On, Cibi’s Owner Reflects on the Rise and Rise of Collingwood

The inner-north suburb has mastered “that balance between change and staying true to itself”. In partnership with Square, Meg Tanaka shares where to eat, drink and unwind in this effortlessly cool neighbourhood.

First Look: Japandi Bakery Bloomwood Opens a Second Space With Everyday Pastries

First Look: Japandi Bakery Bloomwood Opens a Second Space With Everyday Pastries

Crispy shio pan, five-grain croissant scrolls and a New York-ish Reuben riff with a “Russian dressing and Big Mac sauce” hybrid are among the options by Bakemono’s former head baker.