It is common knowledge that live music and Taiwanese street food go together hand-in-hand; like mac and cheese, like Simon and Garfunkel, like goon and juice.. you understand.
Basically it’s a match made in heaven and it’s coming to Sydney CBD venue Goodgod Small Club on Wednesday 7 January. The bar and music establishment will now feature cuisine from Bao-trepeneurs Belly Bao, lead by head chef Sylvia Tran, in their first ever permanent canteen.
If you have no idea what the hell bao is (you poor, poor soul), behold: originating on the streets of Taiwan, traditional ‘gua bao’ is a soft, open steamed bun folded around braised pork belly, pickled mustard greens, crushed peanuts and coriander. In other words, it’s like seeing the face of god, if god was a hunk of braised pork belly (which He obviously is).
The new menu will include six tantalising savoury favourites, including Soft Shell Crab and Pork Crackling, as well as as South-East Asian classic BBQ Fried Chicken — but what we’re most excited about is the addition of Belly Bao‘s original desert creations. That’s right, fucking desert bao. Aptly christened ‘Baoana’ and ‘Strawbelly Bao’, it has been described as ‘brioche-like golden fried Baos, filled with icecream, topped with condensed milk and fruit’. Drool.
Catch the venue details below:
BELLY BAO CANTEEN
OPENING WEDNESDAY JANUARY 7 @ GOODGOD SMALL CLUB CANTEEN
53 – 55 Liverpool Street, Chinatown, Sydney
Wednesday – Thursday | 5.00pm – 10.00pm
Saturday | 6.00pm – 10.00pm