|Bun Mese's Vietnamese rolls|
And maybe a few scoops of ice cream too. But mainly the Vietnamese pork rolls.
I've never been to Bun Mese's actual location in Darlinghurst, but I get to sample each of its roll creation thanks to their generosity. It is said that the three founders and owners, Jada Vi, Huy Nguyen, and Johnny Tran have done their extensive research in order to formulate the best roll with their 'perfect amount of crunch and chew'.
|Such generous package!|
The menu list isn't like any other Vietnamese bread roll shop; there's no 'chicken roll' or 'BBQ pork roll' on the catalogue, instead, you'll read it with piqued attention to the names of 'Cha Cha Chicken' and 'Pigsy'.
I'll refrain from explaining in great detail for each of them or I'll spend your whole day story-telling.
|Just the half of them|
Bun Mese's roll itself is very praiseworthy. The bread is as promised; crusty outside and fluffy inside. For those who are fearful of crusty bread cutting your lips and gums, rest assured, this one will do no such sin. The vegetables are given generously; a multitude of pickled carrots, cucumber, shallot, coriander, lovely tangy daikon, and chopped red chillies.
Slathers of mayo, and pate in some, are in a perfect ratio to get the delicious juices flowing without spoiling the crustiness of the bread.
However, among the six, here's my favourite.
When BBQ pork comes into my sight, I tend to overlook other things. The world suddenly rotates around the juicy, (usually) sticky meat and the sparks between us are so tangible.
I'm quite impressed about the amount of BBQ pork in this roll. The irresistible sweetness from the meat is laced firmly on every bite, lifting the overall climax.
|Pigsy - roasted pork with pate and hoisin sauce, mayo, cucumber, pickled carrots and daikon, shallot, coriander, and hot chillies|
As someone who would go to Marrickville just to get Vietnamese pork roll fix, I declare my undying love for the classic pork roll with those three layers of pork squished happily in their colourful friends. Some mayo and pate; I'll be happy to eat it for breakfast, lunch, dinner.
Ol' School roll ticks all the right boxes.
And the pate is superb. I usually don't like pate and hate it when it goes too potent on my pork roll, but this one is just right.
|Ol' school - the classic pork roll with three layers of pork|
The Disco Beef, Cha Cha Chicken and Peaking Duck are no less delightful with each of its own superiority. The beef fillet is tender and juicy, combining gracefully with the creamy mayo. Both birds are also succulent, and although I don't know what exactly the special sauce is, it sure is tasty.
|Disco beef - beef eye fillet, mayo, cucumber, pickled carrots and daikon, shallot, coriander, and hot chillies|
|Cha cha chicken - chicken strips in special sauce and pate|
|Peaking duck - roast duck with pate and hoisin sauce|
I actually applauded myself for enjoying the The Vege so much. I'm not usually this excited about vegetarian options but them mushrooms! So juicy and the mix of the sauce intensifies the flavour. And I'm telling you, mentioning this one last doesn't mean I like them the least. Herbivores or carnivores; you'll adore this healthy piece of beauty.
|The Vege - shitake mushrooms, mayo, cucumber, carrots, daikon, shallot, coriander, chilli, and special soy sauce|
I don't know if it's just me, but I kinda prefer my chillies to be sliced instead of chopped. Personal taste, of course.
I don't give ratings to non-restaurant reviews but I can confirm the rolls' deliciousness. They surely did not do the research in vain.
Disclaimer: Irene's Getting Fat! receives Bun Mese rolls courtesy from Bun Mese and The Bamboo Garden. Thank you guys very much! However, all opinions based on my personal taste.
Shop 2, 304 Victoria Street
Darlinghust, NSW 2010
Phone: (02) 8086 5639
Web: Bun Mese