tion, Foodle features an in-house bakery, oyster and sushi bar, wagyu butcher, fresh and live seafood section, and an Asian liquor section. Customers can also enjoy handmade dumplings and noodles prepared by the in-house chefs. Loh, known for successful Australian restaurant chains including Sushi Jiro, Old Beijing, and Dragon Hotpot, plans to expand the Foodle concept in the coming months. “Given us an edge” Asian cuisine has long been popular in Australia, and there is seemingly no limit to its growth. According to Roy Morgan Research conducted in 2019, three of the four most popular cuisines favoured by Australians include Chinese, Thai and Indian cuisine. Japanese food has experienced a significant surge in popularity, with over 8.5 million Australians enjoying it, up from 6.9 million in 2015. This popularity is correlated with the rising number of Australians born in Asia. ABS data showed that the number of Australians who listed India as their country of birth increased from about 337,000 to over 700,000 between 2011 and 2021. There has also been significant growth in the number of Australians born in China, the Philippines and Sri Lanka over the last 10 years.  Loh told Inside Retail that he has always been determined to celebrate the best of Asian cuisine, while also offering strong value and a quality dining experience. This intention, he said, has also been incorporated in Foodle.  “Whether it’s Foodle, Old Beijing or Dragon Hot Pot – we’re intensely focused on Australians’ desire for Asian cuisine,” Loh said He added that Foodle has been in the works for several years – with the aim of bringing together a wide range of food options that celebrate the diversity of Asia under the one roof. “For us, success is about enabling everyone that loves Asian cuisine to experience it in a new light and be exposed to the incredible variety of products we have sourced locally and internationally,” he said. “What we sell is what we cook” According to Loh, Highpoint was scouted as a promising location for Foodle because of its location near the CBD, and proximity to a large and vibrant local community. Foodle also appears to draw inspiration from food emporiums across Asia, where customers can select ingredients and have them prepared and cooked on-site.  Examples include Tokyo’s Tsukiji Fish Market in Japan and Seoul’s Gwangjang Market in South Korea, both of which feature interactive culinary experiences. Loh said that Foodle is “anything but traditional,” noting that many customers will be eager to get out of the grocery section, and explore the various dining areas. “We sell what we cook and cook what we sell,” he said. “Select a live lobster or premium Wagyu steak, and our chefs will prepare it in-store for you to enjoy in our dining area. “This is just one of the innovations we are unveiling. Nobody [in Australia] but Foodle enables you to select fresh ingredients, and have a chef prepare them for you on the spot to enjoy with your family and friends inside the store.” More Foodle’s Although Highpoint hosts the inaugural Foodle, it’s unlikely to be the last. Loh explained that there is much to be learned over the next few months, with the team working hard to open more locations in the future.  The plan, he said, is to first look for spots across Melbourne, then across Australia. This reflects the “incredible potential” of the concept, which endeavours to help locals “open their eyes to all that Asian cuisine and food has to offer.” “Foodle [is] designed to make you want to stay – and come back for more,” he said.