In the Box: Crawl and Bite Food Tours of Box Hill Central
A glimpse of Box Hill Central
As you approach Box Hill Central, skyscrapers jut from the flatness of suburbia like a miniature Shanghai, their glass facades blazing golden in the sunlight.
Every time I visit, it feels like it must have rained — another high‑rise has seemingly sprouted up overnight.
Nestled beneath these monoliths lies Box Hill Central, an Asian‑focused market and food court offering a diverse and vibrant range of flavours.
The Heart of Asian Cuisine
As of February 2026, the Chinese population in Box Hill accounts for approximately 32.7% of the suburb’s residents.
This Asian-centric shopping area features Cantonese, Northern Chinese, Vietnamese, Thai, Japanese, and Korean eateries, along with a bustling multicultural produce market.
Unsurprisingly, Box Hill has earned a well-deserved reputation as the Asian food capital of Melbourne’s east.
Embarking on the Crawl and Bite Tour
Despite years spent shopping here, I have scarcely scratched the surface of the area’s multifarious food choices.
In fact, I’d fallen into the habit of sticking in the “tried-and-true lane.” I desperately needed to broaden my culinary horizons and remove the blinkers that were limiting my food choices.
So, when I read that the Melbourne Food and Wine Festival (MFWF) was offering “Crawl and Bite” tours of Box Hill, I pounced.
Billed as a movable feast, participants move from one enticing bite to the next, with a few seated options along the way.
Related reading: A Brunch Tour That Takes You Beyond Your Postcode
Tour leaders
Rosheen Kaul, the celebrated chef and recipe columnist for Good Food, designed the itinerary and led the initial March tours for the Melbourne Food and Wine Festival. The concept proved so popular that Flavourhood Tours has extended the season until July 5.
Flavourhood Tours is a company that specialises in helping people discover local flavours and hidden culinary gems in Melbourne’s neighbourhoods.
Their Box Hill guide is Simon Bian, who is so knowledgeable and erudite about food and culture that I could have listened to him all day.
Simon’s food journey
Simon grew up in nearby Mitcham.
“My parents would bring me to Box Hill to shop because it wasn’t always easy buying Chinese ingredients elsewhere,” he explained.
“But my real interest in food came later when I was studying at Melbourne Uni. I met so many overseas students who didn’t know where to eat and drink in Melbourne, so I became their unofficial tour guide!”
As a keen traveller, Simon often caught up with these friends overseas, learning about the local dishes and eateries they cherished.
What started as a keen interest in food blossomed into employment.
Simon’s background is extensive; he has worked as a hidden-bar tour guide for Depot Adventures, a cocktail educator, and a cooking-class teacher with Laneway Learning. He’s also an accomplished recipe tester.
With his guidance, our Box Hill food experience was perfectly curated—inviting us to explore new taste sensations while keeping the food choices within our comfort zone.
A flaky start at Ms Bean
Simon began by introducing us to a Chinese breakfast classic: the youtiao, a fried breadstick often called a Chinese doughnut. Street vendors sell them fresh, perfect for dipping in soy milk and enjoyed on the go.
He pointed out these airy delights at the market. I had tasted them on a trip to China and already knew they were amazing.
But Simon had a special first taste in mind. With the help of his team, he guided us to Ms Bean, where we received a flaky red bean pastry in a bag along with a drink of our choice. I opted for an unsweetened soya bean drink, but there were several choices, including Chrysanthemum and plum drinks.
All the baked goods are made on site, and we could see into the production line. I made a mental note to return for a taro lava mooncake and a crispy durian cake next time I’m in Box Hill.
Exploring new tastes
As we continued our walk, Simon introduced us to some basic Mandarin to use with the traders. We learned nǐ hǎo (nee haow) for hello and xièxiè (shyeah-shyeah) for thank you.
Eating our breakfast on the go, we ventured into the bustling market to try Chinese charcuterie.
I had never considered Chinese salads before, but after tasting a few, I know I will be back.
My new favourite is the Chinese bean curd skin salad—thin strips that resemble delicate noodles, tossed in a dressing with a hint of coriander.
Simon emphasised that texture is a highly prized aspect of Chinese culinary art.
He also introduced us to Konjac snacks; these are zero-fat, low-calorie, and surprisingly addictive.
The market experience
Stepping deeper into the market, we observed the fascinating variety of produce on display.
Simon explained the “head-to-toe” philosophy in Chinese cooking—consuming the entire animal—a common practice that showcases respect for the food and minimises waste.
The seafood stalls were particularly eye-popping, with massive, medallion-sized oysters and sashimi-grade fish.
Passing by the Hu Hui Supermarket, Simon held up various Chinese greens.
I’d only ever bought Bok Choy and Wombok cabbage. In fact, there are over 50 common leafy green species used in Chinese cuisine.
I decided to buy a different green every time I visit Box Hill in the future and to learn to master its preparation.
For love of dumplings
Henan cuisine (Yu cuisine) is a savoury, comfort-food style from Central China. The freshly made steamed dumplings at Henan Street Food in the food court had a delicate, chewy wrapper, and the fillings were juicy, hot, and aromatic.
Simon doesn’t eat at all the stops, perhaps having tried most things before, but he made an exception here, tucking in while praising the virtues of steamed dumplings over fried ones. Steamed dumplings require perfect technique to achieve delicate, translucent, and intact wrappers, whereas frying uses high-heat oil to mask imperfections.
He carefully pours some Chinkiang, a dark, complex Chinese black rice vinegar, onto our dumplings as if he were pouring a $100 wine.
It had a deep, malty, and slightly sweet-and-sour flavour, balancing the rich, savoury flavours of the dumpling. I went back to Hu Hui later to buy a bottle for my pantry at home.
Noodles and more
Our next stop was a sit-down bowl of slightly spicy noodles at Tina’s Noodle Kitchen, a chain known for Chongqing-style clay pot rice noodles served in massive portions.
The noodles are not overly spicy, but they have a kick. We tuck into more Autumn grapes to balance the spiciness.
Sweet finale
Our last show-stopping course was at Oski soufflé pancakes. They weren’t new to me, as the first time I saw one of these pillows of delight, I’d pounced.
These pancakes require stiffly beaten egg whites to create their cloud-like appearance.
It is fascinating their preparation. They jiggle and have to be coached into shape by their handlers with such precision that mastering the art must take skill and patience.
While I had tried one, I’d never had a pistachio one before. As I sat down to enjoy it, a young woman from my tour group said, “Your soufflé pancake matches your top! Would you like me to take a photo of you?”
So, if you are also green with envy at some of these food options or simply want to know more about this lively marketplace, Book a Crawl and Bite tour here.
Food Tour details
- When: Tours are on Sundays from 11:30 AM to 1:00 PM
- Reservation: You do need to reserve your place online.
- Cost: $54. Tickets include a 90-minute guided food tour with two snacks, dumplings, noodles, a drink, and a dessert along the way.
- Note that options may change depending on what’s in season. Vegetarian options are available upon request.
Getting there
No petrol needed to get to Box Hill as it is a major transport hub directly above a train station. The complex provides seamless connections via:
- Trains: Access via the Belgrave and Lilydale lines.
- Buses: A rooftop interchange hosting 18–20 different bus routes.
- Trams: The Route #109 terminus is located just outside on Whitehorse Road.
Meaning transfers are easy between various modes of transport, all within a single location.
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