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The brains behind Donut Boyz and Hello Harry are putting gyoza in bao because they can.
By Sarah Ward
February 16, 2017
By Sarah Ward
February 16, 2017

If there are two things that Brisbanites demand, it's (still) doughnuts and burgers. But with the small possibility that there's a third, Brisbane folks love Asian-style street food. Especially if it dons the word 'hawker-style'. Having already conquered the first couple courtesy of Donut Boyz and Hello Harry, Tony Kelly and Scott Hoskins are tackling the next on the list. Hawker-style eatery Junk is the duo's latest place to make the jump from the Sunshine Coast to Brisbane.

Junk's descent down south was first reported last August, with an October opening date slated, however, all good things take time. Finally, Little Stanley Street's new addition launches on February 17. You'll find a menu filled with Korean fried chicken wings, crispy Peking duck spring rolls, and four varieties of steamed bao (soft-shell crab, pork, pork gyoza and chicken katsu). Yes, one of those options really does include dumplings on bao. Dumplings. On. Bao.

Crispy fried gunpowder chicken ribs and Vietnamese noodle salads will also be cooked up in executive chef Mitch Smith's kitchen, as will Gangnam fries (covered in house-made kimchi, nacho cheese sauce, nori and spring onion, and certain to get a K-pop song stuck in your head). Basically, expect to be spoiled for choice. "Mitch's knowledge and talent in freestyle Asian cooking is unrivalled and evident in every dish, resulting in unique flavour combinations and welcome surprises across the menu," says Hoskins.


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