Sharing the goodness | Junk Asian | Coorparoo Square

Junk Asian, Coorparoo 

Location: 9/300 Old Cleveland Road, Coorparoo

Bookings: Walk in only for less than 10 people. Large group bookings can be made here

If you haven’t driven past the new Coorparoo Square i suggest you hop in ya car and check it out. What was once the old Myer building has been replaced with apartments, a cinema and some of Brisbane’s best restaurants and food outlets. Amongst the mix is Junk, Asian street food, made from local ingredients, the dishes on the menu have been designed for sharing. The entire menu is under $20 with options suitable for people with intolerance’s as well as vegans.

Here’s what we ordered:

Crispy Calamari ($10) – Yeah that’s right it was only $10 for delicious, crispy calamari with a coconut caramel sauce. The seasoning on the calamari was absolutely beautiful, not quite sure what it was, but it made me want to eat more. Plus calamari is always a good way to start off a shared dinner.

Scotch Eggs ($14) – That yolk porn though, seriously! For only $14, this dish comes with 6 pieces. May I add, it is extremely filing. Eggs encased in pork with Asian herbs, crumbed and served with a dipping sauce (it’s hot btw).

Thai Style Grilled Pork Belly ($14) – This was an absolute beauty to eat. The pork melted in my mouth and worked really well with the chilli-lime dipping sauce.

Grilled King Prawns (19) – Of course being prawns, this was one of the more pricey dishes on the menu. Served with a Singapore chilli sauce and crispy mantou buns. Let’s talk bout those buns for a second, i wan’t a whole bag to myself. That will make my year. I would reorder this dish just for the buns, never mind the prawns. 

Lamb Rendang Curry ($17) – Saving the best for last, if there is one dish that you order, let it be this. The large serving size is perfect to share amongst friends, whole in flavour and damn it packs a punch when it comes to spices. I found it a bit hot, but that just left me wanting more. Hands down, fave dish.

View the full menu here 

Written by: Aliyah Ravat

Images by: Lewis Lotherington 

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