Moonah eatery should take a bao

Luna Chan – new kid on the block in the emerging northern suburbs foodstrip – did not disappoint, according to TasWeekend food writer Alix Chan.

The generously stuffed, sweet chilli mayo fried chicken bao and soy ginger beef bao buns. Pictures: MIREILLE MERLET

LUNA CHAN

127A Main Rd, Moonah

Opening hours: Wednesday to Sunday 11.30am-3pm, Wednesday to Saturday 5pm-9pm

ON THE MENU

Spring onion pancakes, $8; pan-fried dumplings, $9; bao buns, 2 for $16; chicken skewer, $4; mushroom skewer, $3.50; braised pork noodles, $7.50

There’s no shortage of neon on Moonah’s Main Rd, but the bright pink light shining out from Luna Chan, the new kid on the block, invites further investigation. Housed in the former premises of Moonah Buy and Sell, it has an edgy, industrial interior and a laid-back hip hop soundtrack playing early on a Friday evening when we visit. We’re led to a table by the banquette seating – a closer look reveals the bright orange seat back is actually electrical conduit (clever!) – order a draught beer and a lychee bubble soda and take a look at the menu.

The generously stuffed, sweet chilli mayo fried chicken bao and soy ginger beef bao buns. Pictures: MIREILLE MERLET

The line-up is mostly small plates, we dive in with enthusiasm and start with a serve of Taiwanese spring onion pancakes ($8). Cut into smallish pieces, perfect for dipping in the sweet sauce that comes on the side, the pancakes are crisp, studded with chopped spring onions and almost translucent. Like everything on the menu, they’re made on-site and are delivered fresh and piping hot. Equally delicious are the Taiwanese pan-fried pork dumplings ($9) which arrive as a slab of five cigar-shaped dumplings joined by lacy batter. We tear into them and are rewarded with a meaty pork filling that’s fragrant with ginger.

Luna Chan opened in May and is owned by Cyrus Chan and Eva Tseng. He’s originally from H

Luna Chan co-owner Eva Tseng. Picture: Mireille Merlet

Hong Kong and she’s from Taiwan but they met in Tasmania and quickly started a food truck called Chan Bao. The food truck focused on bao – the soft, steamed buns that fold neatly around a variety of delicious fillings – and made regular appearances at markets and music festivals around the state.

“The food truck was the first step,” says Cyrus. “Then we wanted to expand our food options,” and so Luna Chan was born.

The menu has been created by Eva and much of it draws on her Taiwanese heritage, however, there are also dishes from other Asian nations and Cyrus describes their offering as “pan-Asian”.

Classic Taiwanese braised pork noodles. Picture : Mireille Merlet

The restaurant fills rapidly as we eat – we only have the table until 7pm – and they’re doing a brisk trade in takeaway and delivery drivers as well.

The bao buns (two for $16) are their most popular item and with good reason. We order a fried chicken with sweet chilli mayo and a soy ginger beef – both are generously stuffed (the fried chicken is almost a meal by itself) and the buns are soft, slightly sweet and with the delicate skin that is a bao signature. They’re served in a cute neon holder that keeps them upright and saves any stuffing spillage.

Luna Chan’s mushroom and chicken skewers. Picture: Mireille Merlet

The fried chicken is also available as a dish by itself, with various sauces, and is boneless pieces with a crisp batter that would put a certain colonel to shame. The sweet chilli mayo has a hint of hit and is a creamy counterpoint to the chicken.

Steamed rice meatballs ($10) are a snack I’ve not encountered before and Cyrus tells me that they’re one of Eva’s own creations. Delivered in a petite steamer basket, these four walnut-sized balls are coated in rice that’s soft and almost sticky, without being sweet. They’re dense and delicious, especially when dipped in soy sauce. Single serve skewers are another item

Luna Chan’s dense and delicious, steamed rice meat balls. Picture: Mireille Merlet

we’re keen to try, making this the perfect place to bring a crowd – everyone can choose individual items. The chicken skewer ($4) is charred to perfection and comes with a tangy, housemade peanutty sauce. The mushroom skewer ($3.50) is a single thick, soy-marinated slice of king oyster mushroom and makes a wonderful plant-based snack.

Luna Chan’s Taiwanese spring onion pancake. Picture: Mireille Merlet

Our final dish is a bowl of classic Taiwanese braised pork noodles ($7.50). Small pieces of pork belly have been braised in a sauce flavoured with warming star anise, cinnamon and cloves as well as ginger, garlic and soy. Served over thin rice noodles, the result is rich, comforting and filling. It’s not such an easy dish to share, but we do our best without too much fallout.

The Lychee and Passionfruit soda and the fried chicken and the soy ginger beef bao buns. Picture: Mireille Merlet

as I slurp up the last of my passionfruit pearls through the purpose-built straw, we’re already planning what to eat on our next visit – Asian pickled oysters perhaps (3 for $10), possibly crispy banana prawns ($17.50) or a fish fragrant eggplant wrap ($16) and definitely a crispy asparagus bao. Whatever we choose, I know we won’t be disappointed.