A lot of our food adventures start along the lines of:
1. Me being hungry
2. Me being on social media
3. Food being on social media.
Thus, when I saw Baozi, commonly known as the Bao floating around my newsfeed, I immediately texted my friend:
“Belly Bao now?”
Panko Crumbed Chicken Breast (Iceberg, daikon, coriander, secret sauce & coriander pesto aioli or chilli aioli)
When we were asked which sauce we wanted, we opted for one of each. The chicken was soft, juicy and crispy on the outside. The pesto aioli was the perfect amount, adding a creamy basil flavour but not drowning the chicken in it.
Crispy Tofu (cucumber & toasted sesame salad, peanuts, crunchy onions, coriander, chilli & sweet saunce)
The tofu was crispy and soft, as expected. The peanuts and crunchy onions enhanced the texture against the soft silky tofu.
Crackling Roast Pork Belly (Daikon, crackling, coriander + kewpie mayo)
The bao was a soft, fluffy and a slightly sweet pillow. It worked so well with the generously thick pork belly. The crackling was the best part adding a pleasant crunch.
Dessert: Strawbelly Bao
This deep fired Bao if crunchy with vanilla ice-cream (slightly melted!) and strawberries inside.The perfect ending.
Belly Bao is now running on a permanent basis within Goodgod small club:
GOODGOD Small Club
53-55 Liverpool Street,
Sydney, NSW 2000
Contributed by Katrina and 2 Hungry Guys