Defined by bold flavours and bubble tea; quality Taiwanese food has been somewhat of an enigma within Melbourne – but it finally feels like Melbourne’s catching up. While Wonderbao continues to truck along, and now with imports in Hotstar fried chicken, and (finally, FINALLY) Din Tai Fung arriving at our doorstep, Melbourne’s finally beginning to experience some serious Taiwanese food.
Meanwhile, the Booth just continues to do its thing, delivering dang tasty Taiwanese food at un-fussy prices. The humble guabao (pork bun) that trended on Melbourne menus not too long ago is a Taiwanese dish, and something The Booth has been quietly serving throughout its lifetime to little fanfare under the “pork belly burger” name.
The combination of a fluffy steamed bun filled with rich, braised pork belly, sour pickled cabbage, sweet crushed peanuts and fresh coriander can overwhelm with its bold flavours, but it’s a Taiwanese traditionalist’s dream, and is a delight to eat.
While you’re there, be sure to try the smile-inducing Beef Wrap – a hot and crispy spring onion pancake filled with cold beef, spring onion, and sweet hoisin sauce; the traditional Beef Noodle Soup, a much darker and richer broth than Pho; and the Pan-Fried Pork Dumplings, which is more Gyoza than thick and stodgy, unlike some of dumplings being pushed out by those cheap nasty Chinese joints.
In a Sentence: While Din Tai Fung delivers Taiwanese food at its most refined, The Booth flips the script and brings Taiwan’s famed night market foods to your plate.
Verdict: Would Go Back