A couple of weeks ago, I was invited to Mama's Buoi menu tasting dinner and boy oh boy, I could barely contain my excitement.
I've walked past Mama Buoi's several times prior to receiving the invitation and I've also read about the Mama's Buoi in Sydney and well, all I remember seeing was "caramelised pork belly" and I was sold!
Winston of The Hungry Excavator who was also present at the event, very kindly offered me a sip of his alcoholic version which I also liked.
It was a dish Mummy dearest cooked very often when I was growing up in Malaysia, and it was also the first dish I learnt how to cook when I arrived in Melbourne a decade ago.
The pork belly was tender and delicious. In fact, I find this dish to taste very similar to the Chinese style "Hong Bak" except that the sauce was a little sweeter, I presume from the use of coconut juice, and not as thick and black too.
It is like a cross between "hong bak" and "tau yu bak". So hearty and comforting - perfect with a bowl of jasmine rice.
The sweet and sour pineapple-based broth was so addictively good, I was wanting more. There was even little bite-sized pineapple which added a delicious tangy-ness to the broth.
I believe this isn't yet on the menu, but I say yet because I really really hope Mama's Buoi will start serving this soon as I am looking forward to going back for more!
I recently introduced my SIL and her siblings to Mama's Buoi, and they've been raving about how amazing the food is ever since.
My SIL and I are already planning to go back for dinner with a group of friends, so we could all have some cocktails and try more dishes. I can't wait! See you soon, Mama!
Disclaimer: The Bakeanista dined as guest of Wasamedia, courtesy of Mama's Buoi. My reviews and thoughts are 101% honest, and I am looking forward to return already!