Cosy Filipino cafe serving top tier batchoy.
Cheyenne Bardos
Few things cure Melbourne’s winter blues like a steaming bowl of soup. Just as the crowds start to pack out the city’s favourite haunts for pho, ramen and laksa, people are also flocking to Ceree to savour their batchoy, a sweet and salty broth with tender beef, egg noodles, pork crackling and a boiled egg.
Batchoy traces its roots to the La Paz district in Iloilo City – and like many Filipino staples such as pancit canton and lumpiang Shanghai, it’s inspired by the dishes brought to the Philippines by Chinese immigrants.
There are plenty of other authentic dishes on the menu, including Filipino desserts like ube cheesecake or turon, a type of sweet fried spring roll.
