Lightly battered and fried squid seasoned with Sichuan pepper and salt, a common feature of the city's modern Asian-fusion menus.
4 top-rated spots found
A Melbourne institution tucked away in a laneway, Supper Inn is the definitive spot for late-night Cantonese. Their squid is celebrated for a batter that is consistently light and non-greasy, maintaining a tender texture that avoids the common pitfall of rubberiness.
📍 15 Celestial Ave, Melbourne VIC 3000 · View on Maps
Widely regarded by critics as serving some of the best calamari in Melbourne, this Richmond staple relies on the extreme freshness of its seafood, often sourced directly from live tanks. The seasoning is punchy and the portions are notably generous.
📍 8/240 Victoria St, Richmond VIC 3121 · View on Maps
Ling Nan is famous for its high-energy, 'no-nonsense' atmosphere and exceptional 'wok hei'. Their salt and pepper squid is a high-turnover favorite, known for being served piping hot with a crisp, savory crust that stands up to the restaurant's lively late-night environment.
📍 204 Little Bourke St, Melbourne VIC 3000 · View on Maps
Flower Drum represents the pinnacle of Cantonese culinary art in Australia. Their version of salt and pepper calamari uses premium local produce and a gossamer-thin batter that highlights the natural sweetness of the squid rather than masking it.
📍 17 Market Ln, Melbourne VIC 3000 · View on Maps