The menu is a greatest-hits compilation of Southeast Asian favourites with a few twists, and we wasted no time diving in.
We started with the Edamame, lightly salted and perfectly tender, a simple yet satisfying snack that set the tone. The Hiramasa kingfish sashimi followed, beautifully plated with delicate slices that practically melted on the tongue, elevated by zesty citrus and subtle heat.
Next came the Soft shell crab bao and Beef brisket bao, pillowy buns filled with standout flavours. The crab was crisp and juicy with just the right hit of spice, while the brisket was tender, rich, and indulgent. The Crispy fried Sichuan eggplant, golden and sticky with a sweet-savory glaze, was a crowd-pleaser even among the meat-eaters. We also tried the Netted vegetarian spring rolls, fresh and crunchy with a bright dipping sauce that kept things light. The Chicken tikka wrap was unexpectedly delightful, offering smoky, charred chicken with a fresh twist wrapped in a soft roti. The Cheung fun was silky and luscious, drizzled with a soy-based sauce that clung beautifully to the rice noodle rolls.
The heartier mains included a fragrant Braised beef massaman curry with melt-in-your-mouth meat and layers of warming spice. The Twice-cooked pork belly was crisp on the outside, tender within, and served with a tangy side that cut through the richness. The Humpty Doo barramundi, flaky and fresh, rounded out the meal with a light yet flavourful finish.
Service at Bang Bang was a standout. Unpretentious, with a disarming warmth, and yet, when called upon, impressively knowledgeable. The staff guided us through the menu with confidence and passion, offering thoughtful suggestions and detailed descriptions of each dish that only added to the experience.
Whether you’re there for the food, the lively yet relaxed vibe, or the welcoming team that makes you feel right at home, Bang Bang is the kind of place you’ll want to revisit.
Images supplied. We dined as guests of Bang Bang St Kilda
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