Saturday, March 29, 2014
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Wonderbao has made headlines with their series of 'bao zi' or steamed buns with an assortment of fillings in Melbourne. Specialising in the iconic bao, made famous through Momofuku's rendition, they've managed to nab a loyal fan base and it's definitely gotten my attention.
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| Da chicken bao 3.5 |
There's a great filling to bun ratio to be found where usually you'll get a lot of bun to not a lot of filling. The filling itself is all moreish; thick with chicken chunks and bits of water chessnuts, it's authentic and it's damn tasty.
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| Braised Pork Belly Gua Bao 4.2 |
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| Roast Pork Belly Gua Bao 4.2 |
My parents, who are more sensitive to fat, shy away from it but I'm all like "fat is flavour". Roast pork and braised pork are great in their own right, especially with the various toppings of hoisin or pickled vegetables. Sweet, salty, fatty, sweet and sour. All in a mouthful.
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| Choi Bao 2.2 |
Tofu isn't as impressive but it's good if you're going vegetarian I guess? It's soft but doesn't have quite the meatiness of the previous one (obviously) but still a good mouthful of flavour with all the sauce-age happening especially with the bright zap of pickled cabbage.
Good stuff Wonderbao. A dab of sriracha sauce and you're in heaven. 'Nuff said. Flush it down with some of their good old soy milk afterwards.
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3 comments:
Could totally go for those pork belly baos... Mmm...
hells yeah fat is flavour! hehe that pork belly bao looks awesome!
The pork belly bao seems a great food,, I love to taste it
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