Tran Tran

In Richmond, Melbourne, Tran Tran threads a delicate line between memory and modernity. Conceived as a tapestry of flavours and senses from a Vietnam once known and left behind, it also embraces the pulse of Vietnam today and the influences of an adopted country. The result is a kitchen that cooks in two tenses: past and present, harmonised on the plate.

The menu leans into comfort and clarity. Fragrant broths such as chicken hot and sour soup and chicken and sweet corn soup speak in warm whispers, while the Vietnamese pancake (bánh xèo) arrives crisp and lacy, ready to wrap herbs and brightness. There is the choice of steamed or fried wontons, each carrying its own texture of pleasure, and the familiar snap of spring rolls, not least the Mekong spring rolls, rolling river memories into each bite.

The experience is unhurried and convivial, built for conversation as much as appetite, with flavours that balance heat, tang and tenderness. Tran Tran invites diners to taste heritage meeting here-and-now Melbourne. Book in, bring an appetite, and let the chopsticks lead the way.