Palay — Restaurant in Melbourne

Dining at Palay was more than just a meal—it was like coming home.

From the moment I walked in, I was welcomed not just as a guest, but as family. The warmth of the staff was immediate and genuine, and the care they took throughout my visit left a deep impression. What truly set this experience apart, however, was the incredible thoughtfulness of the head chef/owner.

I have a very difficult food intolerance to onion and garlic—two ingredients that are fundamental to most Filipino dishes. But rather than see this as an inconvenience, the head chef came out personally, spoke with me, and went out of his way to prepare dishes that honored traditional Filipino flavors without compromising my health. It’s rare to find that level of dedication and empathy in a restaurant, and I was truly moved.

Now, the food—where do I begin? The pandisal, pancit, and vegan sisig were all made especially for me, and I could tell with every bite that they were made with care and love. Despite the omission of onion and garlic, the dishes were bursting with flavor—rich, savory, and deeply satisfying. This is a testament to the chef’s skill and respect for tradition.

The tocino pork skewers, Pyanggang Chicken, and sticky rice dessert were the showstoppers of the night. As soon as I tasted sticky rice dessert, I was transported back to childhood memories of my Lola grating fresh coconut in the kitchen, laughter in the air, and the smell of sweet rice warming the room. It was nostalgia in its purest form.

The atmosphere at Palay is vibrant, warm, and filled with joy. It felt like dinner at my Lola’s house—surrounded by love, good food, and hearty laughter. The staff made us feel like part of their family, and it’s an experience I’ll treasure.

Thank you, Palay, for going above and beyond. We’ll definitely be back—and next time, we’re bringing more...

We were craving Filipino food and wanted to try something new. We searched for restaurants we hadn’t tried near the city and found this new place called Palay in Fitzroy, so we went there for dinner. The staff were friendly, and of course, it was easier to communicate in Bisaya—which was a nice surprise since some of the staff could speak Visayan!We started with the pandesal with truffle mushroom spread. The bread was amazing—just like back home but elevated. The truffle spread was okay, though; it could use a bit more truffle flavor. I’d give it a 4/5.Next, we had the pyanggang chicken, and it immediately reminded me of home in Mindanao, where coconut is a big part of our cooking. It was rich, flavorful, and authentic. A solid 5/5.We also ordered the pancit, which completely satisfied our cravings. The flavor was well-balanced, and the hint of citrus from the calamansi came through beautifully. It was both refreshing and fragrant—it really made us want to keep eating. Another 5/5.The sisig was also a highlight. As soon as it was placed on our table, our mouths watered. The egg on top looked perfectly sous-vide, and the flavor was a mix of meaty, citrusy, and umami goodness. The use of pig’s ears added a nice crunch and made the texture more interesting. The more we ate, the more we wanted!For dessert, we had the biko—very soft and tender glutinous rice topped with ube ice cream. It was good and comforting. I’d rate it a 4/5.We couldn’t even finish all the food! When the staff told us the servings were big, we didn’t really believe her. But in the end, we had to sharon cuneta balutin mo ako and we happily enjoyed the leftovers for breakfast and lunch...

Caught in a midweek mood of Wednesday blues and weekend anticipation, I treated myself to the privilege of dining at Palay—a newly opened yet quickly beloved Filipino restaurant in Fitzroy. It reminded me how much I love the food I grew up with: its distinct flavours and the warmth of sharing it with family at home.

I started with a crunchy, delicious serving of vegetable lumpia (Filipino spring rolls)—appetising and familiar. But as soon as the sisig touched my tongue, it was an explosion of flavour: the umami richness of meat, the depth of aromatics, flavourful fat, and a punch of pepper. It was as authentic as Pampanga's sisig, yet with a subtle hint of well-seasoned bopis—a unique and genius in my opinion.

As I savoured the chicken adobo, I could taste the golden garlic notes of classic adobo combined with the smoky, charred flavour of chicken inasal. With each bite, I was gradually transported deeper into its layered flavours—an irresistible invitation to explore just how moreish it could get.

What amazed me most was the entire experience of dining at Palay. It’s where elevated dishes and authenticity meet. It’s the homey ambience and warm hospitality. It’s the story told in every dish, from the people who prepared them to the patrons who share theirs in return.

If you’re looking for an experience that feels like love and home—rooted in Filipino culture—dine in at Palay. And don’t forget to ask about their upcoming line of home-baked Filipino breads and pastries.

Marishell The...