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Restaurant

The Prince of Yazh

111 Foster St, Dandenong VIC 3175, Australia

Recommended by 32 people

Updated

Find The Prince of Yazh

111 Foster St, Dandenong VIC 3175, Australia

Directions ↗
+61 490 440 847
HoursMonday: 5:30 – 10:30 PM Tuesday: Closed Wednesday: Closed Thursday: 5:30 – 10:30 PM Friday: 5:30 PM – 12:00 AM Saturday: 12:30 PM – 12:00 AM Sunday: 12:30 PM – 12:00 AM

*Opening hours may differ during holidays.

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About The Prince of Yazh

This Dandenong kitchen brings Jaffna Tamil cooking to Melbourne with scratch-made dishes and generous home-style warmth. Run by a family who treats diners like old friends, the dining room hums with Tamil music while tables fill with lace-edged hoppers—crispy around the rim and steaming soft in the centre. Diners point to slow-cooked goat curry that melts on the spoon, peppery prawn curry, and traditional odiyal koozh rich with coastal spice. The meal winds down over house-made cardamom tea or smooth watalappam served in glass jars.

  • Handmade Hoppers: Made fresh to order with delicate, lacy borders and pillowy, steaming centres, served plain, sweet, or topped with a soft egg.
  • Authentic Jaffna Cooking: A family-run kitchen dishing up homestyle Jaffna Tamil recipes, from slow-simmered goat curry to odiyal koozh and tender string hoppers.
  • Sunday Banana Leaf Thali: Weekend service features a dedicated vegetarian banana leaf feast alongside regular meat and vegan staples.
RestaurantSri LankanRestaurant

What's On at The Prince of Yazh

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at The Prince of Yazh

Discover authentic regional Jaffna Tamil cooking, warm family hospitality, and celebratory dining in Dandenong.

  • Scratch-Made Jaffna Specialties

    Dishes are prepared fresh from scratch without pre-packaged shortcuts, highlighting time-honored Jaffna techniques from delicate hoppers to rich, aromatic curries.

    Nothing pre-packaged or frozen; you can taste the difference immediately. Every dish, from the curries to the sides, was full of rich, authentic flavour and clearly prepared with care and tradition.

    Luke Rodda

  • Sunday Banana Leaf Thali Feasts

    A dedicated Sunday service serves traditional vegetarian banana leaf thalis alongside accommodating meat and vegan options.

    When I heard about the Prince of Yazh serving a vegetarian banana leaf Thali on Sundays I knew I had to take my family there. My husband was delighted when he heard they offered meat and vegan options too.

    Jenny Wall

  • A True Taste of Coming Home

    Diners experience genuine nostalgia and connection to heritage through welcoming hosts and recipes reminiscent of home.

    The warm atmosphere, beautiful décor, and cosy ambience created such a welcoming feeling that it genuinely felt like coming home.

    Vasu Somasundaram

  • Homestyle Family Hospitality

    The husband-and-wife team and family extend personal warmth, treating every guest with familiar care and generous hospitality.

    The atmosphere here is warm, the owners talk to you like they’ve known you for years, and the menu feels like it was written from their home to your table.

    Kuol Malou

  • Accommodating Group Gatherings

    Hosts easily accommodate large groups, birthday celebrations, and interstate guests with attentive pacing and flexible banquet spreads.

    The service is very accommodating and nicely flowed with timing (I was able to host 10 interstate guests who are proper foodies and they were very impressed!).

    Rick Singh

  • Celebratory Milestones & Banquets

    Generous shared spreads, multi-course banquets, and thoughtful service make celebratory family meals memorable for all generations.

    My wife and I celebrated our birthdays at Prince of Yazh and had a fantastic experience. From the moment we arrived, we were warmly greeted by Jay, Nay, and their friendly daughter, Ana.

    Stefan De Silva

Signature handmade Jaffna Tamil specialties and slow-cooked curries

  • Goat Curry

    The goat curry was delicious; very flavorsome with a great kick and lovely tender goat meat.

    MazB [Hangrymaz]

  • Hoppers

    The hoppers were absolutely perfect – crispy edges with the soft, fluffy center that just melts in your mouth.

    Jay

  • Puttu

    I had the Puttu with Goat Curry and it was absolutely delightful!

    Mushary Fazeel

  • String Hoppers

    The hoppers and string hoppers were a standout, all handmade, fresh, and absolutely delicious.

    Luke Rodda

Other favorites

Traditional sweets, spiced teas, and savory short eats to complete the meal

  • Watalappam

    It was one of the best Watalappams I have ever tasted—smooth, perfectly sweet, and not overly rich.

    Vasu Somasundaram

  • Masala Tea

    We also had a Masala Tea, which was wonderfully authentic and the perfect way to end the evening.

    Vasu Somasundaram

  • Fish Cutlets

    For entrees, we ordered the lamb fry and fish cutlets, which also tasted amazing!

    Mandie L.

  • Cardamom Tea

    We also loved the cardamom tea, the perfect beverage for a cold Melbourne winter night!

    Diana Batchelor

Beyond the menu

Memorable details and tailored gestures that define the dining experience

  • Advance-Order Jaffna Mud Crab

    Guests booking in advance can pre-order traditional whole mud crab (nandu), prepared specifically for their party and paired with cultural vilaku decorative accents.

  • Sunday Banana Leaf Thali Service

    On Sundays, the kitchen offers a dedicated vegetarian banana leaf feast with accompanying vegan and meat options, catering to cultural family weekend dining.

  • Thoughtful Accessibility Care

    Staff deliver tailored hospitality for guests with accessibility needs, including personal seating assistance and spacious navigation.

  • Direct Chef and Owner Hospitality

    The owners personally greet guests and engage in conversations about culinary techniques, occasionally offering unexpected complimentary touches like freshly made milk hoppers.

Before you head over

Planning your visit, specialty pre-orders, and banquet dining

  • Order Mud Crab in Advance

    Specialty Jaffna mud crab (nandu) requires advance notice of one to two days before dining. For later evening visits on Sundays, arriving around 10pm offers a noticeably quieter setting.

  • Visit on Sundays for Banana Leaf Thali

    If you are coming specifically for the vegetarian banana leaf Thali feast, plan your visit for Sunday service, which also offers meat and vegan alternatives.

  • Book Banquets Ahead for Large Groups

    Large groups and celebrations can book multi-course banquet meals ahead of time to secure flexible menu combinations like Jaffna kool, hoppers, and puttu.

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