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Roots in vietnamese tradition

For Marten Chu, creating fresh and authentic Vietnamese cuisine comes naturally. He honed his skills in the kitchen of his aunt’s 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 mindβ€”ensuring there’s 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 mayoβ€”crafted 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 stripβ€”aside from lively neighbour Pearl Oyster. The roomy interior makes it a reliable choice for year-round dining.

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