In celebration of the Taiwanese Film Festival Melbourne, Miss Mi invites you to experience the comforting flavours of Taiwan with a special festival-inspired dish available for four nights only.
Taiwanese Braised Pork Rice
Soy-braised Otway pork belly, sticky glutinous rice, shiitake mushroom and bamboo leaf. This rich, warming bowl pays homage to one of Taiwan’s most beloved traditional dishes. The free-range Otway pork belly from south-west Victoria is braised for hours until meltingly tender, a delicious complement to the sticky rice and savoury mushrooms.
Perfectly Paired
This hearty plate is paired with a bold glass of 2022 Primitivo Poggio Anima — the ideal red to match the sweet-savory depth of the pork and earthy mushrooms.
Enjoy this Taiwanese Braised Pork Rice and wine pairing for 55*.
Whether you’re heading to the films or wrapping up your night, Miss Mi is the perfect place to start or end your cinematic journey. We’re just a 16-minute walk from Village Cinemas Crown, the official festival venue — a scenic stroll through the heart of the city. Enjoy a vibrant menu full of bold Southeast Asian flavours, and a range of beverages from premium local wines to decadent hand crafted cocktails.
Available for dinner only, 31 July – 3 August.
Bookings recommended, walk-ins welcome.
*Subject to availability, available for dinner only. No other offers or discounts apply, including Accor Plus. 10% surcharge applies on Sunday.
ABOUT THE TAIWANESE FILM FESTIVAL
From 31 July to 3 August, the Taiwan Film Festival in Australia comes to Melbourne — a rare chance for lovers of Taiwanese cinema and Asian culture to catch the latest films on the big screen. The 8th edition features 15 Australian premieres across six cities, curated by new Festival Director Dale Wu. Highlights include Daughter’s Daughter, a tender portrait of motherhood; Yen and Ai-Lee, about a fractured mother-daughter bond; The Chronicles of Libidoists, a bold, surreal tale of desire; Organ Child, a reinvention of Taiwanese action cinema; and the 4K restoration of Hou Hsiao-Hsien’s classic Flowers of Shanghai.