My bao journey continues. From Momofuku to Yum Bun then throughout London, Europe, Bali and back in Canberra and Melbourne. Wonderbao (http://eatlikeushi.posthaven.com/wonderbao-melbourne-10-2012) has been the posterchild for bao in Melbourne and with its benefits and limitations, some new contenders is always welcome.
For some reason the place is only open Sunday-Wednesday. I'm not sure the rationale behind this but I would've thought since it's located in a bar that Thurs-Sat would be more prime but perhaps everyone goes to the city and not Footscray on those days.
Pork belly is the mainstay for bao but these guys do it differently. Instead of the usual hoisin, sriracha and spring onion, there's seems pulled and tastes strongly of soy-heavy masterstock. The beef brisket could be more tender and had a touch of Chinese medicinal flavour to it - luckily the chimichong sauce (whatever that is) brings an excellent tangy fresh element to it and nearly makes that dish.
I've been told the fish (in particular) and the chicken are the best ones so I'll have to try those next time. My favourites have always been the standard pork belly followed by duck (forget about soft shell crab) so I was a bit disappointed that these standards aren't there (but maybe that's to avoid the label of simply copying others).
The bread itself is lovely, big and soft and no complaints there. The bottom is much much hotter than the top (whatever that means).