There’s a reason we usually get bartenders to make any drink that involves more steps than just opening a couple of different bottles — they’re the experts. Now, thanks to cheeky cocktail counter Liquorette, leaving the house no longer has to be a prerequisite for enjoying a delicious cocktail, as it has just released its signature cocktails for takeaway.
The likes of a ‘Liq Pimm’s Cup’ (Beefeater gin, Pimm’s, limoncello and ginger beer) and the ‘Espresso Negroni’ (Mr. Black coffee liqueur Absolut, Cocchi di torino vermouth, orange bitters and a spray of Campari) are on offer to go, with the takeaway version providing the selected cocktail along with easy to follow instructions and fresh garnishes.
Liquorette’s bartenders are also happy to provide ice to local dwellers, with a cocktail delivery service soon to be available through the bar’s website.
Inspired by New York and LA’s ubiquitous bodegas, superettes and liquor stores, Liquorette has been offering patrons an irreverent corner to grab a drink since opening in Commercial Bay last month.
The takeaway cocktail service is another point of difference for the laid-back bar, with online ordering available and the option to personalise the packaging for a gift or occasion.
So if, like us, you have ever wished the good times could keep rolling no matter where you are, we suggest legging it down to Liquorette where its selection of takeaway cocktails will help make that dream a reality.
As much as we love the comfort of the tried-and-true, its always exciting when one of our favourite eateries changes up its menu.
Soul Bar & Bistro’s new menu additions offer plenty to brighten up dreary winter days, traversing a gamut of tastes from light and refreshing to comforting and hearty.
We’ve already identified our ideal line-up, which we selflessly share to inspire your next visit.
Crayfish buns Creamy crayfish is slathered on top of pillowy, toasted potato buns, while a black garlic sauce adds complexity and depth. The perfect dish to share (not saying you shouldn’t have it to yourself, though), these buns are dusted in a fragrant Japanese seven-spice mixture called togarashi — also known as shichimi.
Tortellini This classic Italian dish is soothing and savoury, comprising handmade ricotta-stuffed tortellini in a wholesome cheese and onion brodo, or broth. Make like the Italians and order it as your primi course, ahead of secondi.
Scampi cocktail The simple presentation of this dish belies a complex weaving of delicious, fresh flavours. Scampi is slightly cured in coconut yoghurt, and arranged on the plate with a piping of ancho poblano purée — made from a type of dried Mexican chilli — in the centre. Edamame purée is followed by jalapeno & lime dressing for a plate that balances creamy, spicy, sweet and fragrant flavours in harmony.
Pedro beef cheeks A stand-out on the new menu, this dish is sublime thanks to 13-hour slow cooked beef which melts in the mouth. Sitting atop a silky smooth parsnip and parmesan mash, it promises to make us all feel markedly less forlorn about winter.
Chocolate pudding We always leave room for dessert, and the new entry to Soul’s dessert menu deserves our full attention. A decadent chocolate pudding combined with vanilla-infused chantilly cream and orange curd, we can think of no better way to finish a meal.
We all know Rolex as the gold standard in high-end timepieces. Renowned for its iconic watches, they’re worn by anyone with a taste for luxury and an eye for style.
Although Rolex has built its reputation over years of offering unassailable quality and unprecedented opulence, there are a few things you might not know about the brand.
Here we divulge five fascinating, behind-the-scenes facts…
1. Rolex’s Oyster Case was the first ever waterproof case made for a wristwatch… Developed in 1926, the luxury marque pioneered a patented system of screwing down the bezel, case back and winding crown against the middle case. Now, every Rolex in the Oyster collection is guaranteed to be waterproof down to at least 100 metres.
2. Rolex has its own in-house foundry… It is the only watch brand in the world to have all of its gold and platinum made on site. Having control over the production allows Rolex to ensure the highest quality, which is, after all, at the core of its philosophy.
Paul Newman and his iconic 968 Reference 6239 Daytona Rolex
3.In 2017 a Rolex once owned by Paul Newman became the most expensive wristwatch to ever sell at auction… The 968 Reference 6239 Daytona Rolex (dubbed the ‘Paul Newman Daytona’) was considered one of the brand’s most iconic models and was sold for an eye-watering USD$17,752,500 at auction to an anonymous telephone bidder. At the time the most expensive wristwatch to ever sell at auction, it’s now the most expensive Rolex to have sold.
Film Director James Cameron during his Deep Sea Challenge exploration
4. Rolex has been to the deepest part of the ocean… Film director James Cameron descended to 10,908 metres (the deepest point in the world’s oceans) as part of his Deep Sea Challenge exploration. Undertaking the journey in a specially-made vessel, Cameron equipped its robotic arm with an experimental Rolex — and the watch never missed a beat.
5. It takes almost a year to make one Rolex… Despite the fact that Rolex produces around 1,000,000 watches a year, it still refuses to speed up production in favour of maintaining quality, keeping much of the process carried out in-house.
Superette co-founder Rickie Dee is no stranger to a packed schedule and voracious multi-tasking. With the eighth iteration of the prolific boutique having recently opened in Commercial Bay (ninth, if you count online), Dee has been even more determined in making sure she and her team are constantly adapting to the recent challenges thrown at the retail sector.
Here, she gives us a glimpse into her busy day-to-day, how Superette is evolving and where she finds inspiration.
“When I first get into the office, I get myself set up for the day ahead – laptop, notebook and water at the ready. Then I’ll pull out any fabric samples if I’m working on our in-house brand, pending orders that I need to look through or design work that’s ready to be signed off.
There is no such thing as a typical morning at Superette. It changes every day. Some days I might have an early meeting or I might stop by one of our stores to catch up with the team there. Other mornings I’ll get straight into my neverending emails.
We’ve been moving into and merchandising our new Commercial Bay space, which is finally open, but it has certainly been a ride. We first signed on to the Commercial Bay project in November 2017 and there have been some hefty delays. We were actually due to open on the Saturday after we hit lockdown so it was all go with a full store and team at the ready. Of course it was far from ideal but in true Superette fashion we didn’t dwell on it. We worked our way through the challenges and here we are. It’s amazing to be in the hustle and bustle of the CBD. I think people are really excited to have an incredible development in the area.
Navigating the unknowns of the last few months has been a huge challenge. Being given 48 hours to close all our stores without knowing exactly when they would open again was daunting to say the least. But it allowed us to take a really good look at our business as a whole and get much smarter around our processes. We looked for new opportunities and ways to bring Superette into our customers’ homes. Which, first and foremost, meant evaluating our online services and looking at how they could improve and grow. That was where our ‘Superette Takeaways’ concept was born and is something we will continue to build on now that we have moved our way down the alert levels and things are getting a little back to normal.
We are now having to buy overseas brands remotely, which is a significant change for us. With no travel in the mix we are visiting showrooms and doing all of our buys via Zoom. Our brands have been amazing with super set-ups, large screens and models to try the items on so it almost feels like we are there with them. We are also getting a lot of samples delivered so that we can physically touch the product, as that’s a really important factor for us.
I like to make sure our brand mix is constantly evolving. At Superette and Superette International we have recently welcomed a few exciting new arrivals to our family such as Matin and ESSE Studios. They are certainly brands to keep an eye on, and we absolutely love their aesthetic and timeless shapes.
The afternoon is my time and I often spend it dreaming up fresh and exciting campaigns with the team or sorting through fabrics, prints and designs for our in-house Superette brand.
Lockdown allowed me to be creative. In a business that is always go-go-go, it was really nice to have a few weeks to work on projects that had been in the back of my mind for a while.
I’m always inspired by a good magazine, and love looking over the editorials, the articles and even the fonts, colours and layouts used. Like everyone else, I find things I like by simply scrolling through Instagram. Of course, working with my incredible Superette team is another major source of daily inspiration for me and the store we have created in Commercial Bay is such an inspiring space. Having spent so much time there recently, I’ve grown such an appreciation for the way DesignOffice (the Melbourne firm who did the store’s interiors) employed such a clever mix of textures and colours. I’m obsessed with the neon yellow of the lights in there.
My success comes down to a lot of hard work, my supportive family, my business partner James and all the amazing people that we have on board with us at Superette.
If I could give my younger self one piece of advice, it would be about being prepared and willing to do a bit of everything, especially in the early days of the business, and to be ok with that.
If you keep changing, adapting and learning as a business, the future is bright. It’s so important to stay positive, even in the face of the kinds of challenges we’ve had to come through over the last few months. As soon as you lose hope it’s all over.”
If you’re a Rosedale local, or find yourself out that way and in need of sustenance, you’ll be pleased to know there’s a very appealing new opening in the area, in the form of daytime cafe Deep.
Run by Danny Lee, a talented barista with varied experience in the local hospitality scene, Deep aims to explore the breadth of what cafe and brunch fare can be, delving deeper (as the name would suggest) than just the usual stock-standard options.
French toast with truffle mascarpone, seasonal fruit and strawberry fluid gel
With a menu designed by head chef Ian Hwang, the seasonally-focused offering incorporates both heartier and lighter choices. In particular, we’re interested in the French toast, which harnesses a sweet and savoury contrast in the pairing of truffle mascarpone with the toast and a ‘strawberry fluid gel’, a kind of strawberry puree that is then converted to a jelly-like texture.
For burger fans, the Deep cheeseburger has been crowned the cafe’s signature dish, comprising two patties, melted American cheddar cheese and caramelised onion — topped off with Hwang’s own secret sauce.
The cheese toastie du jour is presented as a croque monsieur, that beloved ooze of béchamel, champagne ham and gruyere, while duck croquettes on baby cos and a tofu, quinoa, bulgur wheat and pickled daikon salad are both suitably enticing for lunchtime diners.
Deep signature coffee
As the cafe’s resident caffeine expert, Lee has added his own touch to the beverage menu, which utilises beans from Atomic Coffee Roasters. A luxe take on an iced latte, Lee’s signature coffee recipe serves up a heavenly combination of house-made espresso cream using Atomic’s Veloce blend, atop vanilla custard milk served over ice.
With its serene dark green walls and sophisticated branding, the tight-knit team behind Deep has made sure all the cafe’s elements are considered and cohesive.
It’s great to see a promising new opening set up off the beaten track, and this cafe’s offering has us more than willing to make the trip over the bridge.
Luxurious pragmatism is the mantra of capsule fashion. And in a world that feels increasingly complex, curating a wardrobe with elevated essentials is a small but satisfying act of simplification.
From left: Anine Bing cardigan from Muse Boutique; Ribbed cashmere raglan cardigan from Vince
The Cardigan: The long held domain of grandmothers everywhere, the convenience of the humble cardi is breathing new life into our knitwear. Perfect for practical layering, this piece will take you from the couch to out with ease.
The Shirt: While the white shirt is a wardrobe given, the addition of adding one with a dramatic twist, whether oversized, wide-collared, balloon-sleeved or subtly-embellished, will bring new opportunities to days when minimal is just not enough.
From left: Wool silk flare trousers from Gucci; Paltrow wool crepe trouser from Dadelszen
The Trouser: Avoid falling into the trap of the trend-driven trouser by opting for a style that puts the ‘perfect fit’ ahead of anything else. To find the style for you, consider a bespoke pant from the likes of Dadelszen, to show off all your best attributes.
The Blazer: Discard this piece’s corporate connotations, and embrace its powerful presence. The classic blazer is not only transformative but will prove one of your most savvy sartorial investments.
The Cashmere Knit: Luxuriously warm and made to last, high-quality cashmere is a delight to wear and can be worn season after season. Opt for a classic casual style along with a thinner version that can be worn under blazers for a combination that’s smart and chic.
From left: Isabel Marant Tatiana trench coat from Workshop; Double-breasted trench coat from Louis Vuitton
The Trench: Sitting somewhere between a heavy coat and a light jacket, the trench is a staple for its practical design and sturdy construction. Opt for one with unique detailing that will set you apart and lend a sartorial edge to wet weather pursuits.
From left: Khaite ribbed knit midi-dress from Net-a-Porter; Mr Lincoln wrap dress from Karen Walker
The Dress: Sophisticated and form-flattering, a simple black dress is the hero of the capsule wardrobe. From casual looks to formal events, this piece is as versatile as it is statement-making.
From left: Somewhere 01 jeans from Maggie Marilyn; Wellthread™ ribcage straight ankle jeans from Levi’s
The Jeans: Jeans have always been considered a wardrobe staple, but there are a few things to consider before adding a pair to your rotation. Alongside cut and quality, think about how the denim was produced and the values of your go-to brand. We love jeans, but when produced en masse, they can carry a hefty environmental impact.
The Tautai Contemporary Pacific Arts Trust has opened its first gallery space in central Auckland, dedicated to showcasing the works of contemporary Pacific creatives.
Founded in the 1980s by acclaimed Samoan-New Zealand artist Fatu Feu’u ONZM and a few of his peers, Tautai was born from a shared aspiration to support and promote Pacific visual artists. Since then, it’s had an important hand in promoting and nurturing the growing Pacific arts community in New Zealand, now further cemented with a dedicated space to showcase the important work being made.
With director Courtney Sina Meredith at the helm, Tautai has taken over the first-floor space previously occupied by Artspace on Karangahape Rd.
An award-winning poet, playwright and fiction writer herself, Sina Meredith described the new hub as a “beacon of aspiration for those who are coming into the arts,” with the name Tautai drawing on the Samoan word for navigator — an apt descriptor for a guiding presence in the art community.
The gallery’s inaugural exhibition, Moana Legacy, showcases several varying examples of Pacific art, from photography installations to hiapo, heritage works, charcoal drawings, digital pieces, a mural and even woven hair baskets.
Curated by multi-disciplinary artist Cora-Allan Wickliffe, the exhibition was developed in partnership with Melbourne gallery Blak Dot Gallery and features artists working in both New Zealand and Australia.
“Moana legacy is an opportunity to engage with, not only contemporary art practices now, but what artists of different ages — different levels whether emerging, senior or experienced — what they’re feeling now, especially in this time we’re in,” said Wickliffe.
“We want our communities to respond; to feel like they can see themselves there on the walls.”
Moana Legacy is available to view until 18th September in the Tautai gallery space.
Opening Hours: Monday to Friday: 10–4pm, Saturday & Sunday: Closed
For decades Jeanne Bertenshaw has been committed to fostering her love affair with Italian design.
Having started design store Matisse 30 years ago, and travelling annually to the Milan Furniture Fair since, there is one company that has held universal appeal. In 1997, Bertenshaw acquired the exclusive distribution rights to B&B Italia in New Zealand, and has since enjoyed a long and fruitful partnership with the brand.
Jeanne Bertenshaw
What do you see as being the core attributes of the B&B Italia brand? Globally, B&B Italia is renowned for being a leader in the contemporary furniture field, a key player in the history of Italian design and an excellent ambassador of Made in Italy. Quality, research and innovation are the most important values of the company’s DNA, which combine to create timeless pieces of design.
How has it managed to remain at the forefront of design for so long? Without a doubt, their partnerships with world-renowned designers and architects such as Antonio Citterio, Mario Bellini, Patricia Urquiola, Naoto Fukasawa, Piero Lissoni, Gaetano Pesce and many others have resulted in some of the most innovative and interesting design being created. Their designs combined with B&B Italia’s commitment to creating timeless pieces with strong aesthetics and functional values is what makes them so appealing.
Moon System designed by Zaha Hadid for B&B Italia
The company works with so many leading designers, do you have favourites? Patricia Urquiola and Antonio Citterio are designers I have watched grow and evolve over the years. Both are so different with their design approaches and personalities, however they are equally iconic in their own rights.
Urquiola has a strong approach to design that feels and looks beautiful, focusing on ergonomic design that informs her overall aesthetic – soft, organic and feminine, reacting to how we interact with our interiors. Where as Citterio has a more fine, masculine approach creating classic iconic designs.
What’s the most requested piece of B&B Italia furniture? The Charles Sofa, designed by Antonio Citterio in 1997. It was one of the first sectional sofas ever produced by any brand, and it started a whole new movement, that embraced the idea of relaxation.
What’s your favourite piece? The Diesis sofa by Antonio Citterio is an iconic 70’s design which has beautiful lines from every angle.
Serie Up 2000 designed by Gaetano Pesce in 1969 for B&B Italia
What do you think is B&B’s most iconic piece? The Serie Up 2000 chair was designed by Gaetano Pesce in 1969, and tells a personal story about the designer’s concept of women at that time. Pesce believed that women had always been unwilling prisoners of themselves, which is why the armchair has the shape of a woman with a ball and chain. It has such a strong meaning, that no one has dared to try and copy it.
What in your opinion is the most underrated piece? The Moon system by the late, great architect Zaha Hadid. It is a beautiful architectural piece that’s reflective of her distinct architectural style.
If you could only buy one B&B Italia piece what would you suggest? The Mart chair by Antonio Citterio with the cradle base.
Who’d have thought that ring-shaped, fried dough glazed in sugar would capture the hearts of people all around the world? Doughnuts are a universally-loved delicacy, but not all cultures enjoy them with pink icing and rainbow sprinkles. Different countries have their own renditions of the doughnut and so we thought we’d explore some of the most popular, as well as sharing where to go in Auckland to get a taste of the best.
Germany Berliner If you call yourself a jelly-filled doughnut fanatic, the German Berliner is a version you need to get around. Berliners boast an incredibly light and fluffy texture and are injected with a sweet fruit jam, typically raspberry, strawberry or cherry. They are finished with a light dusting of powdered sugar. If you want to know where to go to get a true Berliner, German bakery, Diehl’s Bakery in Wairau Valley, does the delicacy justice. Diehl’s Bakery, 65 Hillside Road, Wairau Valley
Berliner
France Beignets Pronounced “ben-yay,” the origins of the beignet allegedly date back to Ancient Roman times. But what we can gather from this historically-rich delicacy is that it was commonly enjoyed in France, before the French-Acadians introduced it to Louisiana. Rather than sporting the round, doughnut shape, beignets are square pockets of dough that have crispy exteriors and light, slightly cakey textures inside. A good beignet is always freshly-fried and dusted with powdered sugar and Depot serves them just like that during its breakfast hours Monday to Friday, along with a side of passionfruit curd for a fruity zest. Depot Eatery, 86 Federal Street, Auckland CBD
Beignets
Italy Bombolini Usually, a full-sized filled doughnut requires a bit of commitment to eat — especially with its oozing filling. The Italian bombolini, however, is like the regular filled doughnut’s little sibling. Yeast fried dough is filled with a perfectly-proportioned amount of cream, custard or chocolate and is small enough to be enjoyed in three mouthfuls. In Auckland, Il Forno Bakery makes them fresh every morning and is almost always sold out by midday. So, if you’re lucky enough to spot one in its cabinet, don’t think twice. Il Forno Bakery, 55 Mackelvie Street, Grey Lynn
Bombolini
Netherlands Oliebollen Dutch food comprises of some of the most comforting dishes such as bitterballen, poffertjes and one of our favourites — oliebollen. The imperfect shape of this doughnut varietal is due to the fact that the dough is scooped with an ice cream scooper, and put straight into the deep-fryer with no handling or shaping in between. Oliebollen are always served fresh, hot and dusted with powdered sugar and are sometimes even enjoyed with scoop of ice cream or two. And while Boy & Bird’s renditions don’t come with ice cream, they are served with salted caramel on the side and are filled with caramelised apples. Boy & Bird, 222 Ponsonby Road, Ponsonby & 215 Kepa Road, Mission Bay
Oliebollen
China Youtiao Doughnuts for breakfast might sound like a dream for some, but in China, it’s actually much more common than you’d think. Meet the youtiao, a long fried breadstick that is incredibly light, flaky and more like a choux pastry than a typical American-style doughnut. In China, the youtiao is enjoyed as a side, to dip into morning porridge (otherwise known as congee) or a sweet cup of soy milk (both of which are typical breakfast dishes). When a youtiao craving hits, Bun Hut on Victoria Street East is the place to go — they’re a bargain at $1.50 each. Bun Hut, 11 Victoria Street East, Auckland CBD
Youtiao
Spain Churros Similar to the Chinese youtiao, the Spanish churros boast the shape of a long stick rather than a circle and also have a similar texture. Instead of bready dough, churros have a light choux pastry-like lightness while the exterior is golden and crunchy. Thoroughly coated in cinnamon sugar, the decadent treats reach their peak when served with a side of rich chocolate sauce. Toro Churro has been Auckland’s go-to churro spot for almost a decade now. What started as just one food truck is now an empire of six permanent spaces, eight trucks and even a shop overseas in Mumbai. These churros are always fried fresh-to-order and are consistently delicious, crunchy on the outside and light and airy on the inside. Toro Churro, Various locations
Churros
South Korea Kkwabaeggi Doughnuts are not overcomplicated in South Korea. Despite a number of massive doughnut franchises having landed in Korea a long time ago, many of the locals seem unfazed, choosing instead to remain loyal to the kkwabaegi. These braided twist doughnuts are usually made with glutinous rice flour (for a chewier texture) and are dusted in sugar crystals for a sweet flavour. They’re a common Korean street food but if you want to try them here, head to the Julie’s Donut inside Tai Ping Supermarket in Wairau Valley. There, the delicious morsels are freshly fried, include pumpkin purée for a softer texture and only cost $5 for three. Me Kitchen, 25 Porona Road, Wairau Valley
Kkwabaeggi
India Gulab Jamun Fried food is done really, really well in India. While Indian cuisine includes a number of battered and fried dishes, they don’t ever feel too oily or heavy and the same goes for the gulab jamun. What differentiates this from other doughnuts is that, instead of a yeast dough, the gulab jamun is made from milk solids that have had the water evaporated from them before being kneaded together into a dough and deep-fried. This allows a denser, more moist and cake-like texture and while some variations are served dry, many are taken a step further and are drenched in sugar syrup. Auckland Indian Sweets & Snacks shop on Dominion Road sells both variations, as well as an array of other treats such as barfi and jaleebi which are also delicious. Auckland Indian Sweets & Snacks, 852 Dominion Road, Mt Roskill
Gulab jamun
Greece Loukoumades Speaking of drenching morsels in syrup, these Greek doughnuts are most definitely worth mentioning. Loukoumades are honey puffs that are impossibly fluffy and perfectly sweet. Typically soaked in a hot honey syrup, these doughnuts make for the perfect pairing with ice cream that melts into them when served hot. At Gerome, the dish is served with coffee ice cream to balance out the sweet honey flavours, alongside crunchy hazelnuts, creamy mascarpone and decadent Nutella to complete the dessert. Gerome, 269 Parnell Road, Parnell
The traditional Chinese bao, otherwise known as ‘baozi’ has been a prevalent delicacy in Northern Chinese cuisine for centuries. After a New York chef named David Chang shared his iconic pork belly bao at his restaurant Momofuku, baos have turned into a staple at almost every Asian-fusion eatery. Auckland has jumped onto the delicious pillowy buns with enthusiasm, adding their own modern spin to the morsels. For those looking to try the bao on home soil, here is where to get the best.
Miso-braised Wagyu brisketbao from Hello Beasty The bao from Hello Beasty might not look like the most decadent but it’s packed with unique flavours and is one of our favourite baos in town. The Wagyu brisket is tender and flavoursome What differentiates this bao from the rest is the chilli lime sauce, which has a zest and zing rather than the sweetness most baos tend to lean towards. The yuzu pickled cucumber also adds to the tanginess to the overall flavour and as these are quite light, they are unbelievably moreish.
Signature slow-cooked pork belly bao from Hot Hot Asian Eatery Sandringham Road is renowned for its delicious Indian fare, but Hot Hot Asian Eatery is also worth noting as this restaurant serves some of the tastiest Asian-fusion dishes in town. The signature slow-cooked pork belly bao is paired with spicy sriracha and creamy mayo, making the pork saucy, seeping through the pillowy soft buns. The addition of crushed peanuts adds a heavenly crunch, a slight milkiness and a nutty aroma, acting as the ‘cherry’ on top of the bao.
The pulled pork bao from The Rolling Pin
Pulled pork bao from The Rolling Pin For those that want a bao that is stuffed to the brim and can barely shut, The Rolling Pin is where you need to go. Back when they were only a food truck, dumplings were the signature dish, however, the bao specials that occasionally popped up would sell out every time. Now, in the new permanent space located in Wynyard Quarter, The Rolling Pin has put two types of baos on the menu and the pulled pork version cannot be beaten. The juicy and saucy pork is elevated by the apple slaw and the thick slather of chilli mayo makes it ooze with sauce following each bite.
Organic tofu buns from Janken Everyone raves about the steamed buns at this Herne Bay spot. Although Janken is not a Chinese restaurant, baos have also been a part of Japanese cuisine for as long as we can remember. You might think that these ones have the potential to be quite dry as the bao is thicker in comparison to the filling, but the softness of the bao makes the overall dish so light, it ends up balancing the ratios. The thick slab of tofu is glazed with teriyaki dressing, lending the bao an umami flavour, and the eggplant is doused in a sweet date miso with pickled ginger.
Pork belly bao from The Blue Breeze Inn If you didn’t have a pork belly bao when dining at The Blue Breeze Inn, you might as well say you didn’t dine there at all. These are an absolute must, they have never been taken off the menu and probably never will for very good reasons. The bao itself is unbelievably plushie and soft like a cloud, but we think the star is the filling. A thick cut of pork belly with crunchy crackling is sandwiched between the bao along with a slather of hoisin sauce, pickled vegetables and coriander. You really can never go wrong with these.
Smoked beef brisket bao from Chop Chop Noodle House
Smoked brisket bao from Chop Chop Noodle House Right around the corner from The Blue Breeze Inn is its little sister restaurant, Chop Chop Noodle House. Although these two eateries are closely related, Chop Chop most definitely has its own unique and exclusive dishes, one of them being the smoked brisket bao. The tender beef is paired with slivers of kimchi and special Korean-inspired hot ‘ssam’ sauce which is a mix of soybean paste and red pepper paste, creating a distinct flavour that resonates with a spicy miso.
Pork buns from Sunny Town This restaurant is much more traditional when it comes to baos, reminding us that basic done right is sometimes the best. Sunny Town’s pork baos do not have a slit in the middle, and instead, showcase the traditional shape and form of the bao. The buns encase a generous amount of slightly sweet and saucy diced pork, which steams all over your face when you tear the bun open. The ratio to pork and bun is spot on at this establishment and ensures that each bite includes a little bit of both components.
Steamed bun sliders from The Candy Shop As much as we love baos, the size of them can get a tad overwhelming, but not at The Candy Shop. The steamed bun sliders come in the perfect snack-size portions and act as the ideal starter to any meal. Offered as either a tempura tofu version or a more commonly seen pork belly iteration, the tempura tofu is our go-to for its citrus hoisin sauce and slaw.
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