The last few weeks have been really hectic for me; It’s been a long time coming but I’ve finally got a new design job – Monday to Friday, 9-5. I started a few weeks back part time whilst I worked out my notice at my old job, and I already love it, everyones super nice and I love the work I’m doing. Although everything’s really exciting and its a new venture and all, it has been pretty hard work holding down two jobs and trying to keep on top of the blog – so thanks for baring with me on my sloppy time keeping lately. I start full time next week, and whilst I am so sad to be leaving my team at my old job, I cannot wait to be doing a job within the field I love and to have my whole weekends off. I have big plans on weekends away and visits home to Brighton, which I am sure I’ll share through here.
Anyway amongst everything else thats been going on I’ve also been helping out a little with the brunch reviews for the latest issue of the South East London Journal, as well as contributing two articles on birds (which I will be posting about soon). Of the places we visited my favourite was Mr Bao, a new Taiwanese addition to SE London’s ever growing restaurant scene. B and I go for brunch a lot, as in probably every weekend – pretty over indulgent I know – and we do have our regular spots, and as much as I love poached eggs, avocado and bacon, piled on top of a thick slab of sourdough, it does seem like thats all there is to offer everywhere you go. Hence why I bloody loved this place!
A fusion of Korean, Japanese and Taiwanese flavours might not be the immediate choice for brunch but they have absolutely nailed it! Mr Bao excels at the traditional brunch staples but with an Asian twist. We started on a couple of coffees and an extremely healthy/tasty Chia Seed Pot; with a ginger poached spiced pear, coconut yoghurt, walnuts and Goji berries. Next I had the Mushroom Bao; tomato chilli jam, slow roasted portobello mushrooms and a fried egg, all in a steamed bao bun, whilst B had the Bao Benedict, braised pork, wilted spinach, egg and hollandaise sauce on a toasted bao bun. Finally we were brought The Full Taiwanese and a side of sweet potato fries with a wasabi mayo dip. This was easily my favourite, even with me being veggie at the moment. The asian baked beans were incredible, and the korokke (breaded vegetable hash cakes) and eggs were drizzled with a soy based sauce and more tomato chilli jam. According to B the spicy sausages were just as good as the beans, and his only comment was that the smoked bacon wasn’t entirely necessary alongside everything else.
I will definitely be stopping by again; once lent is over so I can try everything else, especially their wasabi infused Kung Fu (bloody) Mary.