A NIGHT OUT WITH FRIENDS IS BEST CATERED BY SHARE PLATES OF DELISH FOOD OPTIONS AND, OF COURSE, LOADS OF LIQUID ENCOURAGEMENT. TRY YOUR LUCK AT THIS POPULAR MODERN ASIAN EATERY.
Asians consider many things lucky. The colour red, the lucky knot, the laughing
Buddha, certain numbers, fish and even cats. But there’s one Gold Coast eatery
emerging as a prosperous stop for Asian cuisine afficionados – Lucky Bao.
Lucky Bao is influenced by the international experience of head chef and owner,
Daud Kendall. Born in Singapore, Daud, with the help of his team deliver a vibrant
experience of North Asian countries such as Japan, Korea, Taiwan and China. Lucky Bao is known for its bao (of course!) as well as amazing Asian share plates and anever-ending supply of top-notch cocktails and specialised beer.
Lucky Bao co-owner Emmi Kendall says all their bao are made in-house in a tedious
four-hour process – but the results are certainly worth the effort.
“In the bao line up, it’s hard to decide between the tempura soft shell crab, confit pork belly, twice cooked lamb rib or Taiwanese fried chicken,” Emmi says. “That’s even before you consider the braised beef cheek or the tofu.
But don’t think it’s only about the bao here. Plates of twice cooked lamb ribs sit
alongside Korean rice cakes, crispy eggplant, tempura cuttlefish, sashimi kingfish
and dumplings on this mouth-watering menu. And the bar snacks are just as good.
Lamb spring rolls, edamame and pulled pork soft tacos all make this writer want to
pack up the keyboard and mouse and ‘get lucky’!
While also an experienced barista, it was Emmi’s design eye that brought a
smashing interior fit out to Lucky Bao. She sourced local suppliers for much of the
furnishings and even the ceramics.
Lucky Bao is open seven days a week for lunch and dinner in the heart of the Gold
Coasts coolest Asian block – 90 Markeri St, Mermaid Waters. Follow your nose to
the fragrant smells or just look for the fluro pink circle and crowds of people having a good time! Lucky Bao can seat large or small groups, offer outside catering and
private functions. And don’t forget that the whole menu is available to takeaway.
While the restaurant name suggests delicious and convenient food, don’t think that
this eatery doesn’t know its alcohol. With boutique Australian and European wines and other ‘quirky’ beers on offer, Lucky Bao pours Sapporo and a rotating local beer on tap. There’s also a strong focus on sake, umeshu, yuzushu and Asian cocktails.
For those a little more standard in their liquid loves, homemade fresh sodas and
Blackboard Coffee is the focus at lunch. Lucky Bao is also the first eatery in Australia to stock Byron Beverage Co’s ‘Nitro’ coffee. You might like to also try Vietnamese cold drip and hot drip coffee?
TAKE A BAO
scout’s Top 3 fave bao on the menu include:
1. Tempura soft shell crab with Asian slaw and wasabi mayo
2. Confit pork belly with cucumber sesame pickle and pork crackle crumble
3. Salt and pepper organic tofu with homemade pickles