Melbourne’s buzzing food scene is set to sizzle this November as Hochi Mama, the beloved Asian-fusion gem, teams up with celebrated cook and MasterChef Australia alum Brendan Pang for an exclusive culinary collaboration.
Running from 11 to 24 November, this partnership promises to infuse Hochi Mama’s iconic CBD and Richmond locations with the vibrant flair of Asian street food, all with a tantalising twist.
Brendan Pang, renowned for his distinctive blend of Mauritian and Chinese heritage, brings a refreshing perspective to the table with his street food creations. Having captured the hearts of foodies nationwide, Brendan’s approach is both authentic and approachable, capturing the essence of Asian street markets in every bite. His latest cookbook, “This is a Book About Street Food,” invites readers on a delicious journey through Asia’s bustling markets, and now he’s bringing that culinary adventure directly to Melbourne’s diners.
The star attractions of this collaboration are two irresistible bao offerings: the fiery Singapore Chilli Soft Shell Crab and the aromatic Salt and Pepper Mushroom. Each bao is a flavour-packed homage to the street food Brendan is celebrated for, deeply rooted in the comforting flavours of his heritage. These delicious creations are a nod to Brendan’s passion for street food, elevated with the signature flair of Hochi Mama’s kitchen.
Thai Ho, founder of Hochi Mama, is thrilled about the partnership, stating, “Collaborating with Brendan has been an exciting journey, as our team at Hochi Mama shares his passion for redefining traditional flavours and creating unforgettable culinary experiences. Brendan’s dedication to his roots and to making delicious, authentic street food accessible aligns with our mission to bring Southeast Asian flavours to Melbourne in a fun and unique way.”
In the kitchen, Brendan teams up with Hochi Mama’s culinary queen, Modzy, affectionately known as Mama. Together, they craft each bao with precision and passion, offering diners an experience that’s rich in culture and taste. Every mouthful is designed to be an explosion of flavours, celebrating the authentic essence of street food with a modern twist.
This limited-time menu is a culinary escapade not to be missed. The Singapore Chilli Soft Shell Crab and Salt and Pepper Mushroom bao are available exclusively at Hochi Mama’s CBD and Richmond locations from 11th to 24th November. For those eager to embark on this flavourful journey, reservations are highly recommended. Visit hochimama.com.au to secure your spot and savour the unique fusion of Brendan Pang’s street food genius and Hochi Mama’s Asian-fusion mastery.