Street Food Series: Judge Bao

We’ve rounded up the 3 best street food chefs in Auckland for our Street Food Series! Over the next few fortnights the WOOP Foodie menu will feature a  recipe created in collaboration with each guest chef giving WOOP Foodies the chance to cook it at home!

The first collaboration is with Chinese fusion favourite, Judge Bao! Jamie has created a delicious char siu infused pork with black bean fried broccoli and sesame soba noodles which will feature on the WOOP Foodie menu being delivered on the 26th of February. Sound delicious? Order here.

 

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We sat down with Jamie & Debbie from Judge Bao to get to know a little more about the dynamic duo behind the name.

 

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Where did you get your name from?

Judge Bao, also known as Bao Gong, was a real judge during the Song Dynasty in China. He was famous for his honesty, uprightness and upholding justice for the people. Bao also means “steam bun” in Chinese. It is Chinese bread that is cooked with steam rather than baked in the oven.

Who is behind the name?

Judge Bao is a modern Chinese eatery run by “Sauce Boss” Jamie and “Bun Hun” Debbie.

How did Judge Bao get started?

Before Judge Bao, Jamie was a chef at Depot, and Debbie a consultant in an international firm. We left our full-time jobs to pursue our Judge Bao dream – we began our journey at the start of 2015, starting out as a humble food stall at the summer markets. Our brand and experiences have since grown to include catering for private and corporate functions, weddings and festivals, restaurant pop-ups, brand collabs, cooking demos, consultations and supporting charities.

 


How would you describe what you do?

We experiment and create contemporary dishes based on Chinese traditional flavours with a pinch of playfulness. Our bao’s are hand rolled, using a simple grandma’s recipe that Bun Hun’s mama passed down to her (no nasty chemicals, no bleach, no palm oil… a little support for the orangutans). We only use free range meats and seasonal local produce.

Jamie: Grandma’s top tip for boiling veggies: if it grows underground boil from cold water; if it grows above ground drop it in boiling water.

Debbie: To make your wok non-stick, we heat the wok on high heat and melt pork fat with spring onion and ginger. It’s a traditional Chinese way to seal the wok and helps the wok last a good couple of months.

What is the one ingredient you use most in cooking?

Debbie: Soy sauce

Jamie: Cornish or Marlborough sea salt

What is your best selling dish?

The Sloppy Po Bao! It’s our take on a vegetarian version of the traditional Mapo tofu dish. As the name suggests it gets messy!

We love Chinese BBQ pork A.K.A. Char Siu. When we were in Hong Kong, we would get this from various roast meat stalls whilst waiting for a ferry. Debbie is a little obsessed with broccoli and fermented black beans, so the broccoli dish is inspired by her take on a punchy and fresh vegetable stir fry.

 

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Where can we find you?

Being a street food vendor, we are quite nomadic and pop around here and there. We post our schedule every Monday on our Facebook and Instagram. Our Facebook schedule also lists all upcoming events we’ll be popping up at.

 


Don’t miss out!

Jamie has created a delicious char siu infused pork with black bean fried broccoli and sesame soba noodles which will feature on the WOOP Foodie menu being delivered on the 26th of February. Sound delicious? Order here.