Food and Drink
Posted by Robert Yang
07. Oct, 2013
Defined by bold flavours and bubble tea, quality Taiwanese food has been somewhat of an enigma within Melbourne. Unlike its other Asian counterparts, where single dishes have become popularised and define a cuisine (think Pad Thai and Pho), Taiwanese food, much like the country itself, has straddled different cultures and remains hard to define.
Much like the cuisine, The Booth’s structure does little to remind anybody of the bustling food-cart filled night markets of Taiwan. Instead you’re presented with a relatively standard outfit that could be easily mistaken for another typical “Chinese” restaurant,without the stereotypical lack of service.
It may surprise some, but the humble guabao (pork bun) that’s currently trending on Melbourne menus isa Taiwanese dish, and something The Booth has been quietly serving throughout its lifetime to little fanfare under the “pork belly burger” name ($6.5).
The combination of a fluffy steamed bun filled with rich, braised pork belly, sour pickled Chinese 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.
Also sampled was the smile-inducing Beef Wrap ($9), which consisted of a hot and crispy spring onion pancake filled with cold beef , spring onion, and sweet hoisin sauce; the traditional Beef Noodle Soup ($11), which was unfortunately served up with slightly over cooked noodles but redeemed itself with perfectly braised beef; and the Pan-Fried Pork Dumplings ($9.5 for 12), which came out deliciously refined and crispy.
If you’re yet to accustom yourself to Taiwanese cuisine then The Booth is the place you should start. Offering an extensive menu of traditional Taiwanese goodies, generous servings and a casual atmosphere,The Booth is definitely a benchmark for Taiwanese cuisine in Melbourne.
612 Station Street, Box Hill
Tues to Sun
11:30am till 9:30pm
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