Restaurant ANDRE
Picked by the New York Times as "worth a plane ride", Restaurant Andre knocks socks off with Southern French nouvelle cuisine that not only approximates art but is an epiphany in taste. Taiwanese-born Andre Chiang spent 14 years training in France but has added his own thoughtful philosophy to crafting ingenious dishes. His “Octaphilosophy” theme of eight dishes - Pure, Salt, Artisan, South, Texture, Unique, Memory and Terroir - showcases artisanal ingredients in symphony. You may get exquisite Taiwanese baby corn; Wild Rock Fish Bake in Tree Bark and Pine; but his signature Memory dish of foie gras jelly with truffles trumps all as the most memorable. Located in a 19th century shophouse, the intimate and elegant 30-seater restaurant also boasts a specially curated wine list from French boutique wineries. The international cast of wait staff give impeccable service, rounding up what is easily Singapore's most impressive meal experience.

Minero
Like most of what Charleston’s totem Chef Sean Brock does, the magic is in the details. Following the success of McCrady’s and Husk, Chef Brock is bringing some authentic Mexican flavors to Charleston. The charcoaled chicken taco is great and sure to please everyone at your table. The chicken in this taco is all dark meat that has been brined for 48-72 hours then grilled over charcoal. It is usually then vacuum sealed to lock in that smoky charcoal flavor deep down inside. The taco is then topped with unripe mango, cotija, lime pickled red onion, pasilla de Oaxaca. $3 each. BAM.

Artisan Meat Share
James Beard Award Finalist Chef Craig Diehl is just opened up a new place focusing on his passion of all things meat. His cheeseburger: 2 patties, government cheese, shaved lettuce, onion, bacon jam, buttermilk roll are a standout. The bacon jam will leave a mark in your crave centers.

Hardware Societe
Melbourne enjoys both stylish cafes and laneway cafes, and Hardware Societe delivers on both. French style abounds in terms of décor as well as menu options. For several years Hardware Societe has been a mainstay of the Melbourne brunch scene, housed in foodie hub Hardware Street. Hardware Societe offers some of Melbourne’s favourite dishes such as Baked eggs served in a French pan with chunks of chorizo and cheese. This is a cacophony of taste and flavour. These kinds of hearty dishes warm the stomach and leave you with a feeling of pleasantness for hours. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/27-hardware-societe.html

Cumulus Inc.
Cumulus Inc is an icon in one of Melbourne’s most iconic foodie precincts Flinders Lane in the CBD. Cumulus is another example of the popular warehouse/studio type vibe. A standout brunch dish is the Shashouska (sounds like a Kate Bush song?) with baked eggs, tomatoes, onions, peppers and marinated Persian fetta with chives – served in a piping hot pan. Next to that on the large plate is served great seed bread. This dish is rewarding and rustic. Also a nice touch is the little bowls of pink salt and pepper. Blog reference is – http://www.theworldlovesmelbourne.com/en/19-food/73-cumulus-inc

Crabapple Kitchen
Walk in to a world of charm, where seating material reminds me of my childhood with blooms of floral against cream. The fitout brings the charm of yesteryear with a splash of modern, notably the exposed brick and naked bulbs (not totally naked with clear jars as coverings). Sweet corn and chilli fritters with grilled Cyprian haloumi, avocado, tomato, cucumber, red onion and mint is a cracking brunch dish. Staff expert advice is to order sides of a poached egg and a serving of chorizo. Chorizo is a popular ingredient in the Melbourne brunch scene, and adds verve to almost any brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/396-crabapple-kitchen-in-the-groove.html

Top Paddock
Melbourne is also known for cafes with a semi industrial feel. Top Paddock is a great example in Richmond, an oasis among surrounding businesses. Check out the tiling along the wall, dark timber floor, semi industrial ceiling, cool world music (at the time) and the cute display cabinets with treats. The spacious outdoor area is also alluring on a fresh Melbourne morning. The Gin and lime cured ocean trout with beetroot relish, potato galette, poached eggs, leaves, and goats curd with toast is a sensational dish visually. The cured ocean trout is divine and the potato galette goes superbly with the trout. With pleasant acidity of the relish, this is an exceptional brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/220-top-paddock-stellar-cafe-in-richmond.html

Manchester Press
Melbourne is famous for its laneway culture, having converted previously sleepy laneways into thriving foodie and retail destinations. Manchester Press is a great example - one of the original hipster and artistic cafes, to be found in a laneway in the heart of Melbourne’s CBD.The soft egg bagel with salmon breakfast option is a sensation – sounds simple and harmless but it packed a mighty punch. Crack open the top of the soft-boiled egg served in a cute egg cup with oriental figurines, and then smear soft egg all over your piping hot bagel. Then place some salmon from the generous pile on the plate on top of your egg and bagel. There’s lemon to squeeze over the salmon and a great little salad accompanies the brunch dish with lettuce, tomato, onion and cucumber - with a killer dressing.Blog reference is – http://www.theworldlovesmelbourne.com/19-food/70-manchester-press.html

Seven Seeds
Seven Seeds is credited as being a highly influential coffee powerhouse that has shaped the coffee culture of Melbourne over many years. Walk along a nondescript street in Carlton that appears quiet and sleepy. Then stumble upon a packed house of uber coffee lovers at an unspectacular entrance almost devoid of signage (apart from a painted name on the wall). Brunch hits the high notes here. Check out The Elvis French Toast stuffed with banana caramel, whipped peanut butter and shards of candied bacon. Decadent and we think Elvis would love it. Of note is the pleasure of the candied bacon (tell yourself the acidity of the coffee cuts through all this dude food)... Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/600-seven-seeds-still-on-the-rise-years-later.html

Two Little Pigs Charcuterie and Grind
Sydney Road in Brunswick is one of the most multicultural streets in the world. A plethora of nations and food styles greet the diner. Two Little Pigs Charcuterie and Grind specialises in two favourites of Melbourne – charcuterie and pork. The Pea and Ham is a modern twist on a classic brunch dish featuring Pea and Ham of Crisp roasted pork belly, poached free-range eggs, green pea veloute served with sourdough toast. The pork belly is exceptional being slow cooked for at least 5 hours and has crispy skin on top. The eggs were cooked perfectly and the pea soup was delicate and not overbearing as with some restaurants. The combination is sensational. Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/646-two-little-pigs-charcuterie-and-grind-a-smash-hit.html