Check out this mini guide to restaurants in Melbourne and discover what makes them so popular.

An influx of immigrants to Melbourne in the 1950s brought with it Asian, European and Middle Eastern cuisines which have influenced and enriched the city’s vibrant restaurant culture. It has made eating out in Victoria’s capital a truly global affair.

Palm Royal Sugar Thai Restaurant $$

Possibly the best Thai restaurant on Richmond’s Bridge Road. The Palm Sugar Royal’s exquisite attention to detail makes it stand out among other Asian restaurants in the area.

Starters presented with flourishes of garnish in brightly coloured parcels cause a commotion in the taste buds before food even touches the lips. The duck red curry with lychees has just the right amount of sweetness to balance the chilli and the Massaman curry, sweetened with slivers of apple, has chunks of beef so tender there's little need to chew.

It’s BYO, like many restaurants in Melbourne, but The Vine Hotel just a few doors down has a decent wine list to go.

Richmond Hill Café and Larder $$$

This Melbourne eaterie is popular with ladies-who-lunch and too-cool-for-school Boho types. It’s been around for 10 years and well-known among locals but remains a secret to many visitors. The food is good but that’s not why this hidden gem is on the list; it’s because of the amazing Fromagerie closeted away to the back of the shop.

Carefully stored in Melbourne's first humidity-controlled cheese room are a huge number of European cheeses to choose from. Be warned, the smell is not for the faint hearted.

Try the semi-hard Spanish Manchego, a sheep’s milk cheese from La Mancha region of Spain, with quince jelly or one of the semi-hard goat’s cheeses from the Basque region of France with Australian made fig paste.

A selection is available in the café section too so sit down, relax and order a glass of wine to savour this special treat.

The European $$$$

The long narrow dining room and art nouveau style wooden chairs of this city centre restaurant are reminiscent of tiny Pairsienne eateries. It oozes charm and sophistication and has the clientele to match – generally.

The continental fare is served with gusto by attentive but relaxed waiting staff who are on hand to translate the menu if need be.

Try the linguine marinere which is cooked al dente, dotted with large portions of fresh seafood and delicately drizzled with chilli oil, adding a zingy kick without overpowering the full fishy flavour.

The encyclopaedic-sized wine list is exciting to choose from and a refreshing change from the usual overabundance of Australian wines but it is disappointing because the mark up for import makes it almost impossible to afford but a few.

The Old Kingdom $$

Fast gaining legendary status in Melbourne dining circles, The Old Kingdom is a must for Peking duck enthusiasts.

On arrival for the three course duck extravaganza, if the machete wielding carvers don’t instil fear, the table’s personal chef will. Man they can use a knife.

The first duck is carved at the table and a lesson is given on the correct way to fold duck pancakes. The remains are then taken away to be stripped for the second course of stir fry with bean shoots while another duck is carved in front of diners for the second round of pancakes. Duck soup completes the meal.

Posh it is not; the walls are wobbly, there are holes in the floor and it gets overcrowded at weekends but it’s worth it all for the experience. And at only $25 a head it’s the cheapest bird in town.

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