Roots in vietnamese tradition
For Marten Chu, creating fresh and authentic Vietnamese cuisine comes naturally. He honed his skills in the kitchen of his auntβs Box Hill restaurant, Indochine, and is the brother of Nahji Chu, the founder of the well-known Misschu chain.
Built for the community
Chumanchu (formerly Fumanchu) is a spacious, family-friendly venue that serves from breakfast through to dinner. Chu, a local himself, designed much of the interior with the community in mindβensuring thereβs ample room for prams and large communal tables to host families and birthday gatherings.
Classics with modern touches
The menu features Vietnamese classics like pho and vermicelli noodles, simply topped with bean shoots, fresh herbs, and a pour of nuoc cham over lemongrass chicken or beef. The generous breakfast offerings stand out with unexpected touches such as enoki mushrooms, Japanese tofu, quail eggs, and wasabi mayoβcrafted with care by head chef Nanette O'Connor and sous chef Nick Cross, both formerly of Golden Fields.
Drinks to complement bold flavours
To balance the bold flavours, sip on a single-origin Dukes coffee or a smooth, semi-sweet Vietnamese coffee with condensed milk. For something stronger, choose from a range of Asian-inspired cocktails or boutique wines from Australia, France, and New Zealand.
Market-fresh ingredients
Every ingredient at Chumanchu is fresh and aromatic, sourced straight from the market to bring vibrant energy to a quiet inner-north stripβaside from lively neighbour Pearl Oyster. The roomy interior makes it a reliable choice for year-round dining.