South Asian cuisines dominate Melbourne’s culinary tapestry. But until recently, Filipino food has been underrepresented. Enter Askal, an upscale yet approachable restaurant housed in a former 1800s saloon. Inspired by Filipino ancestral homes, the space feels like dining at your grandparents’ table – if they served bold, modern takes on tradition. Start with the bluefin tuna and lap cheong sinuglaw, topped with smoky eggplant on taro crisps. Then, dive into chargrilled Skull Island prawns with crab-fat alavar, an aromatic curry-like sauce. The showstopper? The grass-fed rump cap with pares “claypot” rice and roasted bone marrow that’s hearty enough to share. Don’t skip the cocktails – they tell just as much of the story about Filipino cuisine as the food.
