We sit outside on their leafy terrace, sipping delicious bubble tea and fresh lemonade while we wait for our brunch to arrive. The interior of the restaurant is also worth checking out – we love the intricate designs on the windows, ultra-modern hanging wood sculptures and sleek furniture.
Our brunch arrives in pretty, round bamboo boxes, and it’s hard to decide where to start! My husband has the traditional brunch and mine is adapted to my food allergies (no onion or garlic… it’s not the same, I know…), which I really appreciate.
For the traditional brunch, my husband first tastes a slow-cooked pork guabao sandwich on homemade bread, which is fabulous. It has a slice of avocado, coriander leaves, and spring onion all drizzled with a homemade white sauce with lemon juice, mustard and chives. His box also has a meat bao, a selection of jaozi dumplings and a salad with lotus root, kohlrabi and diced red and yellow peppers.
For my adapted brunch, I have a delicious zongzi, a dish from northern China that’s traditionally served during the Dragon Boat Festival in June. It’s been cooking at low heat for the past 11 hours! I unwrap a folded banana leaf to find sticky rice stuffed with pork – so, so good. I also get to taste the guabao sandwich (mine is without onions of course), which I also love.
For dessert, we’re served angel food cake with a side of red azuki bean paste, a chocolate hazelnut bao, and chilled strawberry soup with a dash of mint. To be honest I’m not a huge fan of red bean paste, so I actually drizzle some strawberry soup on my angel food cake, which is closer to how we eat it in the US. If I may, I really recommend trying that!