I remember growing up eating Chinese steamed buns. Mum would make these for breakfast or our nanny would serve these up as after school snacks. My favourite is the Steamed Bun with Lap Cheong; something I always had to fight dad with to see who got the last one. So for something that's been around for awhile, it's amazing how the 'steamed bun' has made a resurgence with 'bao' places popping up here and there. On my recent trip to Melbourne, a colleague recommended Wonderbao as one to try.
Arriving at 10am that particular morning, I'd actually wanted to try the Roasted Pork Belly Gua Bao which is apparently they're specialty but wasn't available till 10.30am. Instead, the boy and I ordered their mixed selection of sweet and savoury bao's with some hot soya milk.
There's only a handful of seats available with most of the space taken up by the kitchen and counter. I was expecting to see buns being made on location but looks like they're being made offsite (as I saw the car pull up transporting the un-steamed buns in plastic containers).
Aside from soya milk, there's a selection of what they call 'FOB' drinks - love it!
Unfortunately, didn't manage to stay long enough to try the Gua Bao but after eating 2 buns each, we were a little stuffed so wandered off. Of the bao's we tried, the Custard Bun was probably my favourite with the Barbeque Pork Bun following closely behind. Personally I think it's a great idea what they're doing in this space but wonder how long it's going to last. Definitely the Gua Bao's still have my interest but a part of me still thinks that the 'bao's' that mum used to buy frozen and steam at home were just as good as the ones I had this visit.