When we interviewed chef owner Mika Chae just before opening Doju at the end of 2023 he said, “We’re trying to translate Korean food, to make it more approachable in Melbourne.”

Since opening, Chae has continued to make some of the most exciting food in the city – including gochujang sourdough and his beef-tartare-like yukhwe, made from retired dairy cows – earning Doju a place on our list of Melbourne’s best new restaurants of 2024 (so far).

On a recent visit, I was taken by the melon-topped Jersey cow haloumi with a Korean fried chicken glaze. “I know everyone loves Korean fried chicken, but I wanted to do something different at Doju,” Chae tells Broadsheet.

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He initially used figs instead of melon balls, but the fig season was short, so Chae played around with other fruits. He was introduced to Emperor’s Pearl melon and says, “When I tried it, I found it wasn't overly sweet or too melony; instead, it had a subtle, savoury flavour that paired wonderfully with the haloumi. It’s become my new favourite fruit.”

Here are all the dish details:

What: Haloumi from Lakey Farm in Sunbury is deep fried and then covered in a slightly spicy, slightly sweet Korean fried chicken glaze. It’s topped with Emperor’s Pearl melon and sprinkled with black and white sesame seeds.
Cost: $6
Where: Doju