It may be in a semi-industrial street near Melbourne Uni but Middle Fish feels like a streetside Thai restaurant. It’s the mix of airy converted warehouse space, eclectic trinkets, artworks, enthusiastic service and the food (of course) that transports you. Authenticity extends to a menu of salads, curries, snacks and soups - all showcasing intense hot, sour, sweet and salty flavours. Start with pork-neck skewers and punchy tamarind sauce. For something more substantial, pud pak satay has chunky-cut vegetables and tofu doused in rich, spicy satay sauce with jasmine rice; and kang prik soup has slow-cooked pork belly and an aromatic zing from kaffir-lime leaves.