Column 1:
a. 210623-Melbourne’HeraldSun’-closed.food.outlets – On It Burgers (former KFC).
b. 211115M-Fairfax-GoodFood-Richmond-PacificSeafoodBBQ
c. 201119Th-cre-Sydney-DulwichHill-charcoal.chicken.shop
d. 201119Th-Melbourne’HeraldSun’Grill’d-vs-KFC
e. 210807Sa-‘SMH’Punchbowl-KFC [see note below]

Column 2:
a. 210623-Melbourne’HeraldSun’-closed.food.outlets – Food Star
b. 201015Th-Melbourne’HeraldSun’-GlenWaverley- shopfront restaurants. Hainan Chicken, Ajisen Ramen, Piatella Cafe Bar, Chengdu Taste Chinese Hotpot, Grand Tofu, Ohsso Korean, Dumpling Empire, Dragon Hotpot.
c. 210920M-Melbourne’HeraldSun’ Earlwood KFC (Sydney, NSW), on the site of a former house of former Prime Minister Howard.
d. 201202W-Melbourne’HeraldSun’ KFC

Column 3:
abc. 200806Th-‘SMH’-BBQ.King.
d. 211022F-Melbourne’HeraldSun’-GrainAsianBBQ

Column 4:
a. 220114F-Melbourne’HeraldSun’-Bonchon-chicken
b. 210724Sa-Melbourne’HeraldSun’-Kellets-chicken-chips
c. 210705M-Fairfax-GoodFood-Korean-chicken
d. 210324W-‘WAToday’-ChickenTreat

Abandoned places Melbourne. Kimberley Seedy June 23, 2021 Whitehorse Leader
The former smorgasbord restaurant is now covered in graffiti. [Painted out by me: I don’t glorify crime by reposting it to the world]
The former Burwood Highway smorgasbord favourite is now covered in graffiti, as it awaits demolition ahead of a planned apartment development.
The restaurant was shut down several years ago after being slapped with $85,000 fines for shocking food safety breaches and has been slated for a massive high-rise development.
The site, opposite Westfield Knox, is earmarked for an eight-storey, 94-apartment building plus luxury townhouses.
Rubbish dumped at the former On It Burgers restaurant in Ferntree Gully.
The former On It Burgers restaurant on Burwood Highway remains vacant, after the business closed last year.
Rubbish has now been dumped outside the restaurant, formerly home to a KFC, with one of the windows smashed.
Knox Council city strategy and integrity director Matt Kelleher said the council had not received any planning applications for the site.
“If vacant properties pose a safety risk or are deemed unsightly, council can order the owner to clean up or take action to prevent vandals, or we can undertake this work directly at the owner’s expense,” Mr Kelleher said.
More Coverage
Sad end for Burwood Highway yum cha kings

Melbourne cheap eats: Top 30 under $30 LARISSA DUBECKI November 15 2021
Pull up a seat: Tokyo Tina puts the thrill back in fusion. Photo: Luis Ascui
The brief: dine out for under $30 a head. Melbourne definitely has you covered.
As we dive headlong into a summer of eating out, we need some hotspots that are on the value end of a dining scale glittering with options.
Despite the pressure of rising food and staff costs, these guys offer up excellent eating, where diners can eat out for under $30 a head. Grab a mate and step this way.
* Adonai. The only Nigerian restaurant in Melbourne is boosting the African nation’s profile one yam ball at a time. In a shop beneath a public housing block, owner Funmi Ewedairo conjures Little Lagos through the day’s selection in the bain-marie, from tomato rice and chicken to chilli barbecued goat and the soft and spongy 50¢ fried doughnuts known as puff puff.
478 Drummond Street, Carlton, adonaifoods.com.au
* Easey’s. A burger and beer bar inside three vintage train carriages perched on an office block rooftop, Easey’s is equal parts improbable and a Melbourne must-do. Ascend four storeys up to the Hitachis in the sky for all the American-style burger excellence you could dream of, along with dinky-di flourishes such as dim sims and potato cakes fried in Melbourne Bitter beer batter.
Level 3, 48 Easey Street, Collingwood, easeys.com.au
* Good Times. Good times come in carb form at this cheery little spot in the Fitzroy North village. A buzzing pasta bar with flair to spare, it mixes a beguiling found-object aesthetic with a hip soundtrack, excellent negronis and $9 pastas that fit the cucina povera brief. From pesto to puttanesca, it’s pure comfort on a plate.
214 St Georges Road, Fitzroy North, goodtimesfitzroynorth.com
* Hi Chong Qing. Specialising in Chongqing noodles from the Chinese city of the same name, this wallet-friendly spot has a short five-item menu. Thin wheat noodles in a bold pork broth, spring onions, greens and crunchy peanuts are the must-try signature, backed by three kinds of beef noodle soup and another with sweet pork mince and a splash of soup.
26 Orr Street, Carlton, hicq.business.site
* Shop Ramen. A minimalist Smith Street canteen pumping out new wave ramen, this shop is a go-to for their rule-breaking vegan version (the tofu ramen starts with a white organic miso base and adds edamame, pickled shiitakes, kale and cashew milk – or is that mylk?). Their mainstream ramen rocks a chicken broth base (pictured), and the pork belly bao will harden your arteries in the most delightful way.
329 Smith Street, Fitzroy; also Preston, shopramen.com.au
* Happy Mexican. Margaritas and Pina Coladas fuel the party at this cheerful yellow-daubed Abbotsford cantina where sombreros mingle with Day of the Dead motifs. A whistle-stop tour of regional cuisine features herb-flecked green rice from the country’s north, Jalisco-style slow-cooked beef and a Sinaloan-style prawn tostada (plus that old Tex-Mex interloper, nachos). Head along on Tuesdays for half-price tacos.
108 Hoddle Street, Abbotsford, thehappymexican.com.au
* Bala Sanga. Carb crashing? Head behind Balaclava wine bar Pretty Little to their secret sandwich bar in a former garage. Get them fresh (the Cuzzy has curried egg, red onion and endive) or hot (the Reuben-esque Thomo uses barbecue beef cheeks and adds red kraut, smoked raclette and pickles on light rye, pictured) and grab a Code Black coffee.
Rear laneway, 296 Carlisle Street, Balaclava, balasanga.com
* Gujju’s. Rocking a self-referential slang term used by the people of Gujurat, this Indian restaurant specialises in the mostly vegetarian fare from the western Indian state. Expand your horizons with the sweet and sour yoghurt-like kadhi and the flatbread known as thepla. There are vibrant thali platters, too, each one a mandala of colourful brilliance, and chaat street food favourites.
Shop 1, 141-147 Waverley Road, Malvern East, gujjus.com.au
* Mama Blu’s. The signature jerk chicken is sweet, spicy and smoky in all the right places, the ackee and saltfish is the real deal and the rum flight to go with them is a very fine idea. Chef Stephanie Kamener plys the food of her Jamaican heritage with aplomb and you can take a taste of the Caribbean to-go with her chilli sauces and chutneys.
61 Glen Huntly Road, Elwood, mamablu.com.au
* Mathara Bath Kade. Follow your nose to this spicy Sri Lankan kitchen where kola kanda – a vivid green curry leaf and herb porridge – is a breakfast vision of good health. The repertoire of baked goods, including kimbula, a croissant-like pastry, will expand your snack horizons, while the delectable cardamom-spiced coconut custard watalappan, Sri Lanka’s answer to creme caramel, is worth the calories.
27 Webb Street, Narre Warren, marathabathkade.com.au
* Panda MaMa Dumpling Els. This mother of pandas adds a cute fit-out and likeable Canto food to the Elsternwick village mix. Commandeer a booth with a group to make the most of a menu that finds its centre of gravity in a mighty dumpling selection (get your pork and prawn wontons in soup for a restorative kick) before heading off in the direction of Aussie-Chinese rice and noodle dishes.
289 Glen Huntly Road, Elsternwick, pandamamaels.com.au
The interior of Saigon Street Eats in Balaclava on November 17, 2015 in Melbourne, Australia. (Photo by Pat Scala/Fairfax Media)
Head to Fitzroy for Vietnamese cooking from Saigon Street Eats. Photo: Pat Scala
* Saigon Street Eats. From green papaya salad gussied up into a main meal with shredded chicken and prawn (there’s also a vegan version with salt-and-pepper tofu) to spring rolls putting on a star turn with vermicelli noodles, herbs and chilli, it’s easy to get your Vietnamese fix at this family-run shop. The clan’s aromatic pho recipe, alas, remains a secret.
249 Carlisle Street, St Kilda East; also Fitzroy, saigonstreeteats.com.au
* Tokyo Tina. At Chapel Street’s Windsor end, this happening joint freestyles its worship of Japan with Kirin-lubricated ease. A newly launched private room complete with complimentary karaoke requires an extra cash splash, but the party-starting Japanese menu is littered with budget excellence including gyoza and karaage chicken and a prawn and ramen egg tostada to put the thrill back in fusion.
66 Chapel Street, Windsor, tokyotina.com.au
* Kalimera Souvlaki Art. Not all souvlaki is created equal, as proven by this temple of cult worship in Melbourne’s suburban Hellenic epicentre, where the Greek owners are all about celebrating traditional pork gyros. They’ll stoop to chicken, too, but not the more Aussie-fied lamb variety. The bread is spongy, the sauces are wild, the plates are just begging to be smashed.
43 Chester Street, Oakleigh, kalimerasouvlakiart.com.au
08/05/19 The interior at My Cambodia, Springvale. Photograph by Chris Hopkins
* My Cambodia. A fragrant trip into the world of Khmer cuisine, you’ll find favourites including five-spice noodle soup with beef cubes, tendon and tripe on a tangle of rice noodles, salted fish fried rice and vermicelli curry fish soup. Vietnamese and Thai dishes make the occasional appearance on the lengthy laminated picture menu as well.
28 Buckingham Avenue, Springvale
My Cambodia boasts a lengthy menu of Cambodian, Thai and Vietnamese dishes. Photo: Chris Hopkins
* Pacific Seafood BBQ House. A steady crowd order takeaway containers of the crisp-skinned ducks hanging in the window of this steamy Victoria Street joint but grab a laminate table to enjoy in-house as excellent Peking duck. Forget the encyclopaedic menu – the real action is on the specials fluttering on coloured paper around the room, from pipis in XO sauce to pork mince-stuffed eggplant.
8/240 Victoria Street, Richmond
Roast ducks hanging in the window of Pacific Seafood BBQ House. Photo: Eddie Jim
* Show Time BBQ House. Increase your food vocabulary and exercise your vocal cords with chuan’r and karaoke – the former being the coal-fired barbecue skewers from northern China currently floating Melbourne’s boat. Go Chinese kebab crazy over a lengthy list of produce including pork belly, lamb ribs, chicken hearts and veg, all dusted liberally in cumin and chilli.
348 Clayton Road, Clayton
* Warkop. Indonesia-inspired sandwiches from former Navi chef Barry Susanto give this Richmond corner shop quirk and credibility in equal measure. The ginger and lemongrass-spiked chicken taliwang is the star of the show, but it’s also well worth checking out the tofu and tempeh gado gado in sanga form, a beef pastrami with rendang sauce, and coconut-rich kaya toast for dessert.
12 Risley Street, Richmond, warkop.com.au
Gado gado in sandwich form at Warkop. Photo: Chris Hopkins
* Banh Xeo Tay Do. A favourite of Sunda’s Khanh Nguyen, the signature crisp rice crepes with dipping sauce are the big-ticket item at this portal to central Vietnam tucked down a Footscray shopping arcade, but you’ll also be wowed by banh khot (button-cute savoury mini-pancakes with shrimp), mung bean-filled steamed rice cakes and savoury tapioca dumplings.
Shop 4, 62 Nicholson Street, Footscray
* Dosa Corner. The dosa horizons are broad indeed at this bustling caf in the heart of West Footscray’s Little India. The paper-thin pancakes from south India come ready to tear apart and dip into fiery sambal, wrapped around fillings from cottage cheese to beef, or in fusion form (yes, there’s a lamb spring roll dosa). There’s also the option to upsize to a mighty 70-centimetre dosa, if you dare.
587 Barkly Street, West Footscray, thedosacorneronline.com.au
Dosa Corner in West Footscray. Photo: Josh Robenstone
* Kazbah Falafel. Think you know your falafel? Taste the difference with a trip into the Egyptian take on the Middle Eastern staple, made with fava beans instead of chickpeas. Upsize the herby, fluffy balls of happiness into a fuul bowl (a warming fava bean stew) or try a cheese feteer, Egypt’s answer to calzone.
174 Bellair Street, Kensington, mryum.com/kazbah
* Komur. An old-school fish and chip shop upcycled into a Turkish barbecue joint, Komur translates as "charcoal" and is testament to the heritage of owner Emir Uker, whose father opened the legendary Katik Turkish Take Away. Here it’s all about the Adana kebab: spiced minced lamb impaled on a metal shish and grilled over charcoal. Addictive.
446 Mount Alexander Road, Ascot Vale
* La Tortilleria. A festive cantina in an industrial strip, the factory shop for Melbourne’s heroes of authentic lime-soaked corn tortillas serves a wickedly good line in street food. Chicken quesadillas off the plancha and tacos al pastor are the headliners, with the support acts of guacamole and a battalion of hot sauces to help whisk you south of the border.
72 Stubbs Street, Kensington, latortilleria.com.au
* New Somali Kitchen. NSK, as it’s known to its tribe of fans, showcases the Horn of Africa’s multicultural influences on its cuisine, from Middle Eastern (a play on falafel with ground black-eyed beans), Indian (sambusa, a close cousin of samosas) and Italian (fun fact: basta is Somali for pasta). Grab a combo platter for a broad-ranging introduction, and don’t miss the Somali affogato using cardamom and ginger-spiced Somali coffee.
284 Racecourse Road, Flemington, newsomalikitchen.com.au
* Drums Cafe. It opened at the Queen Victoria Market food court in 1996 and has since expanded to five venues, showing Melbourne how Sri Lankan food ought to be done. The devilled chicken proves spice is nice, while the kotthu (shredded roti with meat, vegetables and eggs) is like an explosion in a flavour factory.
71 Victoria Street, Melbourne; also Preston and Dandenong markets, Brimbank and Grazeland, drumsstreetfood.com.au
* Hakata Gensuke. The Japanese art of doing one thing well is realised here in the form of tonkotsu ramen, the pork bones cooked long and slow to create a milky, intense collagen-rich soup. From the tick-a-box menu you can choose everything from the type of noodles to the extra pork cha-shu, bamboo shoots and egg. Word to the wise: don’t wear white.
168 Russell Street, Melbourne; also QV Centre, Hawthorn and Carlton; gensuke.com.au
* Hanoi Mee Kitchen & Bar. Former Dandelion head chef Ennis Le is the tour guide you need around the food of his Vietnamese homeland. Top-value pho comes brimming with Sher wagyu beef or free-range chicken, spring rolls swing to a triple-seafood filling of calamari, crab and shrimp and dessert has a bet either way with lemongrass meringue and custard apple ice-cream.
140 Rouse Street, Port Melbourne, hanoimee.com.au
* Lulu’s Char Koay Teow. The smoky stir-fried rice noodles and their secret sauce deserve all the acclaim they get, which is plenty. Customise with duck egg, prawns, blood cockles or more. The recipe comes from the eponymous Lulu, the mother-in-law of owner Chee Wong, who cooked the iconic dish at a Penang hawker stall for decades before passing on her closely guarded recipe.
27-31 Hardware Lane, Melbourne
* Tina’s Noodle Kitchen. When the Tina in question is Dainty Sichuan founder Tina Li you know the rice noodle soups are likely to be spicy indeed, but it’s not necessary to go the burn when deep diving into the food of Chongqing. A milder chicken-based broth is the calm amid the storm – but whichever way you jump, the long list of ingredients means you can pimp your ride just as you wish.
237 Swanston Street, Melbourne; also Box Hill & Preston
The Good Food Guide magazine will be published November 30 with presenting partners Citi and Vittoria, and free with The Age. Also on sale from December 7 in newsagents and supermarkets.

As it happened: NSW records 319 new COVID cases, Victoria records 29 and Queensland records 13 Lucy Cormack, Carrie Fellner and Cassandra Morgan August 7, 2021
* 19.57 Victorian exposure sites pass 140. Cassandra Morgan. Victorian’s COVID-19 exposure sites have passed 140, with at least 67 added today.
The remaining new sites are tier 2, meaning anyone who visited them during the specified timeframes has to get tested and isolate until they receive a negative test result. The new tier 2 sites are:
The Coffee Club Cafe, CS Square, Caroline Springs – Thursday, August 5 between 8.55am and 9.35am
Pizza Depot, Taylors Lakes – Tuesday, August 3 between 8.25pm and 9.05pm
Mobile Coffee Shop Mr Barista, Taylors Lakes Football Ground – Sunday, August 1 between 10.15am and 10.25am
The new casual contact venues are:
Patisserie New York, Marco Avenue, Revesby – Monday, August 2 from 11:50am to 11:55am
Bakers Delight, Marco Avenue, Revesby – Monday, August 2 from 11:55am to 12:00pm
Zag Seafood Store, Pitt Street, Stockland Merrylands – Wednesday, July 28 from 1.20pm to 1.35pm
* 15.58. McDonald’s, Nando’s among new Victorian close contact sites. Cassandra Morgan. Victorian health authorities have identified more than a dozen new exposure sites, bringing the state’s total to 117.
Several of the new exposure sites added on Saturday afternoon are “tier 1”, meaning anyone who visited it during the specified timeframe has to immediately get tested for COVID-19 and quarantine for 14 days, regardless of the result. The new tier 1 sites are:
Fat Jack’s, Altona North – Tuesday, August 3 between 7.35pm and 8.45pm
Capricho Grill, Sunshine West – Thursday, August 5 between 6pm and 6.40pm
The Jolly Miller Cafe, CS Square, Caroline Springs – Wednesday, August 4 between 7am and 4pm
Nando’s, Caroline Springs Shopping Centre -Thursday, August 5 between 6.25pm and 7.05pm
McDonald’s, Yallambie – Monday, August 2 between 1.50pm and 2.20pm
The remaining exposure sites are “tier 2”, meaning anyone who attended those during the specified timeframes has to get tested and isolate until they receive a negative result. The new tier 2 sites are:
* 14.55 Unions call for Pfizer for fast food workers. Carrie Fellner. Unions have called for fast food workers to be prioritised for Pfizer after 12 employees at one KFC outlet were struck down with Covid-19. The workers were all infected at the KFC restaurant at Punchbowl in NSW.
A KFC on Canterbury Road, Punchbowl, has been the exposure site for a number of confirmed Covid-19 cases.CREDIT:JANIE BARRET
The SDA, which represents workers in fast food, retail and warehousing, warned on Saturday that the case highlighted the urgent need to give the sector’s young workforce access to “age appropriate vaccines”.
Such access had already been provided to supermarket and warehousing workers, the union said.
“Fast food has a young workforce, many of them teenagers aged 16 to 18. That is why we need Pfizer for fast food workers now,” said the union’s NSW secretary, Bernie Smith.
“Fast food outlets are essential services for other hard pressed essential workers on their way to or from work.”
* 7.53 New NSW venues of concern overnight:
Corset Bar and Supper Club, Hamilton – Wednesday July 28, 7.30pm to 10pm
Fish and Co Tramshed, Forest Lodge – Saturday July 24, 1.20pm to 2.00pm

Fri.8.10.21 Melbourne ‘Herald Sun’ KFC. ELI GREENBLAT
SHARES in Collins Foods surged almost 7 per cent on the back of a deal with USA food giant Yum Brands to expand its footprint in Europe.
Collins chief executive Drew O’Malley said the landmark deal with Yum will give his company huge control over the future of the KFC franchise in Netherlands.
It will see Collins Foods store network of about 30 stores there grow by another 130 stores over the next l0 years.
The breadth and scope of the deal excited investors, sending Collins Foods shares up 6.9 per cent, or 83c, to $12.81.
Mr O’Malley said it was the first franchise agreement of its kind inked for the KFC fast-food chain and underscored the confidence Yum has in Collins Foods to lead the brand in Netherlands.
“Yum has never done a deal like this before, for KFC, they’ve done master franchise deals for Pizza Hut but never done one for KFC structured like that,” Mr O’Malley said.
Collins Foods already operates more than 250 KFC stores in Australia.

Sydney Chinatown institution BBQ King closes after 40 years August 6 2020
BBQ King, famous for their Peking duck, has closed its doors. Photo: Edwina Pickles
Even in a year when Sydneysiders have been hardened by the closure of some of the city’s favourite eateries, the passing of restaurant institution BBQ King has rocked locals.
The restaurant, which opened when Malcolm Fraser was calling the shots in Canberra, was unflinchingly wed to a historic duck recipe yet chose a 21st century manner in which to deliver the news.
"After 40 years, BBQ King is sad to announce we have served our last Peking duck. We are so very humbled to have all of your support over these years. Thank you and goodbye!," it posted overnight on social media.
The restaurant’s loyal tribe gathered online to pay respect, posting stories of their memories of first visits to BBQ King, its place in their hearts and stomachs. "Just when you thought 2020 could not get any worse," one customer wrote.
The Sydney restaurant world was equally shocked. Lucio’s restaurant and the Perry family posted respects. BBQ King’s appeal across all cultures and cuisines was evident, Australian-Italian chef John Lanzafame described the restaurant as "the best place I have ever been introduced to." "I can’t believe it," Matt Moran added.
Many asked why? The impact of COVID-19 on restaurants generally – and the city in particular – can’t have helped. The crisp-skinned duck specialist moved from Goulburn Street to Liverpool Street in 2016, turf historically considered more Sydney’s Spanish Quarter.
"COVID, this just got personal," one regular moaned.

The King is dead: farewell to a Sydney institution August 6, 2020. 42 comments
The texts started coming through on Wednesday night as if for a friend’s passing: after 40 years of public service, BBQ King had hung its last duck.
And in many ways it was. This Chinatown restaurant had anchored so much of my professional life that it felt like more than just a place to chew the (generous) fat. It was an active participant in the action.
Peter Lewis at BBQ King’s latest venue last year. CREDIT:STEVEN SIEWERT
While the political elites would plot over white tablecloths and fresh seafood across the road at The Golden Century, we downstairs staff, the hacks, the journos and their drinking buddies made The King our home.
Nestled across from the Trades Hall and the infamous Sussex Street machine, The King was the honest tradie of Chinatown. Formica tables, fake wood panelling, lino floors that turned into an ice rink as the fat accumulated, a toilet that had to be accessed through the kitchen.
Upstairs was a rabbit warren of small rooms that could be transformed into private dining areas, the walls adorned with a unique series of arty photographs of hanging meat.
The food, though, was as unadorned as the name: BBQ duck, BBQ pork, salt and pepper squid, garlic prawns – all the major food groups covered. While there were technically vegetarian dishes on the menu, they were typically served with minced pork.
BBQ King, a Sydney institution, is no more. CREDIT:THE SYDNEY MORNING HERALD
But it was the vibe and bustle of the place that made it home. You would amble in, greeted by Jimmy’s "Hello maaate!" no matter who you were, shown a table, the food arriving before you had drained the first Tsingtao.
When you were sitting in The King you weren’t just visiting Chinatown, you were in it. And as you shared the dishes, Chinatown became part of you.
As Chinatown expanded and accommodated bubble tea bars and Canto fashion houses, BBQ King was squeezed out of Goulburn Street, reappearing four years ago on the edge of the former Spanish quarter a block away.
The new space was disconcertingly clean, the artwork upgraded, the upstairs room now a mezzanine. But there was not a dish changed on the menu and so the sense that The King could hold back the winds of culinary time prevailed.
Perhaps COVID-19 was one challenge The King could not meet. I had noticed in recent weeks as I rode through the city that the hanging ducks in the window were becoming sparse.
Now they have flown into the sunset and all I am left with is the memories of a table where I felt totally at home, with my parade of comrades who shared that most precious gift of time.
In the scheme of this crisis, the death of the King is just a sidebar. But there will be so many restaurants across this city that face a similar fate and it is fitting they do not pass into history without due recognition.
The King is dead. May its memory reign.
RELATED BBQ King Sydney Chinatown institution BBQ King closes after 40 years

Whitehorse Covid-19: Positive cases at Vermont, Box Hill Woolworths stores. Kiel Egging October 22, 2021 Whitehorse Leader
… tragedy struck an Asian eatery in Box Hill Central’s food court after a staff member at Grain Asian BBQ died on October 15, two days after he received his Covid-19 jab.
Co-owner Jason Zheng said the Box Hill man had taken the day off work on October 13 to get his second vaccination, believed to be Pfizer, and was feeling ill the following day.
The exact cause of his death is yet to be confirmed, but more than 20 staff members got tested for Covid-19 as a precaution once they heard of their colleague’s death.
Mr Zheng said three staff members tested positive to the virus despite being asymptomatic, and were isolating for 14 days.
The business closed its three outlets at the centre on Monday – Grain Asian Cafe, Grain Asian BBQ and the Grain Asian Desert Bar – for deep cleaning.
Three staff members have tested positive to Covid-19 at Box Hill Central’s Grain Asian BBQ. Picture: Facebook/Jason Zheng
Three Asian eateries at Box Hill Central have closed for deep cleaning after staff members at one of the outlets returned positive Covid-19 cases. File picture.
Mr Zheng said the team was stunned by the sudden death of their colleague, who he believed had not had any Covid-19 symptoms at the time of his test.
“It’s obviously hard especially at this time, everyone’s a bit on edge and scared, and it’s a very unfortunate situation,” he said.
“I would like to offer my deepest condolences to their family and loved ones.
“Currently, we are unsure if his death is directly related to the vaccine, Covid or due to pre-existing conditions.”
Mr Zheng said the three outlets would remain closed until a date determined by the DHHS.
A spokesman for Vicinity Centres, owners of Box Hill Central, confirmed it had been liaising with Grain Asian and the Department of Health over the situation.
The spokesman said all centre amenities and touch points around the food court area had been deep cleaned as a precaution.
“We also continue to utilise our full suite of COVIDSafe operations including an increased cleaning roster and hand sanitiser at entrance points,” the spokesman said.
As of noon on Thursday, the DHHS reported 12 new Covid-19 cases in Whitehorse and 180 active cases in the community.

Melbourne Fried Chicken: Bonchon opens first Australian store in Craigieburn. Kiel Egging January 14, 2022 Hume Leader
Brace yourself fast food fans – the worldwide chain boasting the crunchiest fried chicken in Australia has arrived in Melbourne’s north. See if they’ve lived up to the hype.
video: TASTE TEST: Bonchon Korean fried chicken arrives in Australia. Leader’s Kiel Egging visits Bonchon’s first Australian store, in Craigieburn.
A major Korean food chain is staking its claim for the crunchiest fried chicken around town at its first Australian store in Melbourne’s north.
Bonchon, which originated in South Korea and has more than 370 outlets worldwide, opened on the dining strip at Craigieburn Central shopping centre in late December.
It is ramping up its arrival by giving away three free chicken wings per person in store on Saturday from 2pm-5pm.
With its motto ‘Crunch Out Loud’, each of Bonchon’s wings and drumsticks are double fried for up to 17 minutes and then hand-brushed in spicy or soy garlic sauce.
Leader can vouch for the high crunch factor following our taste test this week, which you can watch above.
Other items on the menu include loaded fries, popcorn chicken, burgers, and other Asian-infused dishes such as fried rice, sweet potato noodles and dumplings.
Bonchon’s arrival in Australia is being managed under Minor DKL Food Group, which also owns The Coffee Club cafe brand.
Minor DKL’s chief growth officer Jarrod Appleby said Craigieburn was picked for Bonchon’s first store following strong performance by its local Coffee Club outlets, and a broader shift in brands launching in suburbs instead of the CBD post Covid-19.
Mr Appleby said he’d spent 18 months working on the chain’s launch and guaranteed its chicken was the crunchiest in Australia.
“I’ve eaten a lot of chicken … tried all the chicken in Australia, and this is by far the crunchiest,” he said.
“It goes through a two-stage frying process, and in between the two stages … there’s so much batter on the chicken, we have to shake it to remove the excess batter.”
Mr Appleby said Minor DKL planned to open five Bonchon stores throughout Melbourne by the end of 2022, as well as outlets in Sydney and Brisbane.
“We’re pretty aggressive and we’re now in discussion with strips and shopping centres to find opportunities to grow the brand quite quickly,” he said.
Along with Saturday’s giveaway, an official opening of the store with a performance by Melbourne-based K-Pop group Nerve is set for January 29 from 11am-2pm.
Kiel Egging visited Bonchon as a guest of the restaurant and PR firm LittleBig.
More Coverage Melbourne charity restaurant needs $400K to survive

Top omakase operator opens Korean fried chicken eatery in Rhodes. SCOTT BOLLES July 5 2021
A Korean favourite fries out the door: Flying Chook’s soy garlic fried chicken. Photo: Supplied
With Korean chicken the sleeper food hit gaining serious traction across Sydney, the peckish don’t have to look far. "There are at least 30 fried chicken specialty shops, it has grown exponentially," says the latest entrant to the party, restaurateur Kenny Lee.
Lee isn’t your typical KFC (Korean fried chicken) operator in a city littered with examples such as Gami and Chicken V. He’s co-owner of Kuon Omakase, a 10-seat $200-a-head luxury establishment on the edge of the Sydney CBD.
While the lockdown launch of Flying Chook wasn’t ideal timing, the Rhodes newcomer had a nimbleness Kuon – which serves diners up to 20 courses – didn’t offer. He was able to pivot to takeaway.
"Fried chicken has become a little like a national dish in Korea," says Lee, who grew up just north of Seoul.
Lee has tapped the experience of running a tempura specialty restaurant (Tempura Kuon) to hone the product at Flying Chook. "It’s less oily, but really crispy," he says.
While his long-term dream is to open a Korean fine diner, Lee is keen to elevate everyday Korean food. To that end, Flying Chook offers more than chicken. The menu includes bibimbap, the popular Korean mixed rice dish, a classic Korean mussel soup and yukhoe.
"Yukhoe is the Korean version of beef tartare, only it’s mixed in with sesame oil, soy sauce and salt," he explains.
Eventually he’d like to open more Flying Chooks. So why did he choose a shopping centre in Rhodes for his first Korean fried chicken enterprise? "There are eight of them in Strathfield, but Rhodes had none," he says.
Open daily noon-9pm.
Shop 83, Rhodes Shopping Centre, 1 Rider Boulevard, Rhodes, instagram.com/flying_chook_rhodes

Finger-licking fabulous: A field guide to Melbourne’s best fried chicken EMMA BREHENY Jul 31 2021
A small buffet of Korean fried chicken at Gami. Photo: Courtesy Gami
Melbourne is no stranger to chicken breaded and crisped up by oil. But the parma that’s so ubiquitous to pub menus has been joined more recently by a kaleidoscope of fried chook spanning Taiwan, Indonesia, Japan and especially Korea.
Korean fried chicken (the other KFC) can now be found from Williams Landing to Clayton. One of the first Korean fried chicken restaurants to open in Melbourne was Gami, landing in the city in 2009. There are now 20 Gami stores across Victoria and more outposts planned.
Dozens of competitors have launched in Gami’s wake too, sporting names such as I Love Chicken, Chickilia and the no-nonsense Korean Chicken. The appeal, says Gami co-founder Jun Lee, lies in the mix of novelty and familiarity.
Benchwarmer owner Lachlan Jones, and chef Keng-Hao Chiu provide Japanese chicken and beer from their bar in North Melbourne. Photo: Chris Hopkins
"I think Korean fried chicken sits in the middle of where Western taste meets Asian taste. It’s easy to understand. It’s fried chicken and Korean flavour. People do not need to study the food."
Keat Lee, chef at Carlton’s Lagoon Dining, which offers a Taiwanese-style chicken chop, agrees that fried chicken’s popularity comes down to being an easy sell. "It’s quite approachable. It’s not too alienating if people see it on the menu," he says.
At Gami, Jun Lee says his chicken is the perfect balance of sweet and salty, summed up by the Korean term "dan-jjan". Most Korean fried chicken is brushed with a glaze – sweet chilli is the signature at Gami. Soy and garlic or the slightly sweet powdered "snow cheese" are also common around town.
The Taiwanese-style chicken chop at Carlton’s Lagoon Dining. Photo: Supplied
Indonesia’s answer, ayam goreng, is more about aromatics. Most recipes start with a turmeric-yellow paste rich in shallots, ginger, garlic, lemongrass and galangal.
At family-run Yoi restaurant in the CBD, ayam goreng is joined by other dishes popular across Indonesia where fried chicken is eaten almost daily, says the eatery’s co-founder Gideon Sanusi. "We really like fried stuff," he says with a laugh.
There’s ayam geprek – chicken that’s lightly smashed then topped with extra-hot sambal – and chicken with salted duck yolk sauce served on noodles or rice. The latter is Yoi’s best seller.
"We have lots of customers who come and say it’s similar to back home,"says Sanusi."It brings back memories."
Regarding all those pub parma and pot specials – are publicans onto something with the pairing of fried chook and beer?
Sacha Imrie, sommelier at CBD Indian restaurant Daughter In Law, says the pairing works because the effervescence in beer counterbalances salty foods. A lager’s toasty flavours are a good match for the batter, and the low alcohol content makes it easy to take a big, refreshing gulp. "A crisp lager is a fantastically uncomplicated drink," she says.
A special of Nashville-style fried chicken and waffles at Belles Hot Chicken. Photo: Lewis McQueen
Imrie recommends Kingfisher beer to guests who order Daughter In Law’s Indian fried chicken, which is spiced at the marinade, coating and serving stages.
"[The dish] is beautifully aromatic, and it’s an occasion where it’s nice not to interfere with that balance too much," says the sommelier.
Chicken and beer is such a solid pairing it prompted Lachlan Jones to open Benchwarmer, a West Melbourne bar specialising in one-off craft beers and Japanese snacks, including two-bite-sized karaage fried chicken.
Karaage with side of fried chicken skin at Benchwarmer, North Melbourne. Photo: Chris Hopkins
Benchwarmer has built a strong following among Melbourne’s Japanese community for its easy atmosphere and menu of traditional yakitori alongside its popular karaage.
"It’s a drinking culture here." says Jones. "Anything we serve has to be able to be eaten with one hand. So chicken and beer is perfect in that way."
A field guide to Melbourne’s fried chicken
The enormous Taiwanese fried chicken at Hot Star. Photo: Jennifer Soo
Ranging from popcorn to jumbo-sized, Taiwanese fried chicken relies on ingredients including sweet potato starch (for superior crunch), white pepper and five-spice. The Hot Star chain specialises in huge butterflied breast pieces, while Balaclava favourite Jymmanuel offers big or small, hot or mild. For an upscale version, head to Lagoon.
Masala-style fried chicken is brined in spiced yoghurt or buttermilk overnight, while other variations, such as Chicken 65, use yoghurt to sauce the chicken after it’s fried. Find Chicken 65 at Aangan in West Footscray or one of Chilli India’s locations, and or try Indian fried chicken at Daughter In Law.
Ayam goreng
Spices including lemongrass, galangal and turmeric give Indonesian fried chicken its big flavour. Visit Colonial Cafe in Doncaster, D’Penyetz in Carlton or Yoi in the CBD to find ayam goreng and variations of.
Chicken karaage is a staple of the izakaya (Japan’s answer to a pub) for its ability to stand up to a solid drinking session. Sake and soy are the chief flavours, while potato starch and double-frying (sometimes triple) create an ultra-crisp bite.
The king of Melbourne’s fried chicken scene, known for its light batter and array of glazes. Restaurants are dotted all over town, with Sam Sam, NeNe, Gami and Pelicana some of the big names.
A dish with roots in the American South, refined by slave cooks and Black women entrepreneurs. Birds are most often jointed, brined in buttermilk, then coated and fried. Melbourne purveyors include Le Bon Ton in Collingwood, South Yarra bar Leonard’s House of Love, and Brunswick’s Juanita Peaches.
The brick-red colour tells you all you need to know: this chicken is hot with a capital H. The blistering spice mix is usually a closely guarded secret but cayenne pepper is essential. Head to Belles in Fitzroy or Geelong’s Hot Chicken Project for some of the best.
As Melbourne as AFL. Find it at just about any pub.

Leave a Reply

Your email address will not be published. Required fields are marked *