Distilling a bar snack as quintessentially Melbourne as anchovy toast into cocktail form seems fraught. Fear not. Owner Andy Chu’s bartending prowess results in a salty, spicy, scotch-powered umami bomb crowned with an actual anchovy toast. It’s a glimpse of the considered creativity on show at this Chinatown bar, though the offering changes seasonally. You can also try recreated recipes from top global spots, such as Singapore’s Night Hawk.

• As featured in Melbourne’s best bars