The next time you’re walking down Adelaide Street be careful not to blink, because you might miss Mr Bunz. The hole-in-the-wall has set up shop opposite QueensPlaza with a no-fuss takeaway approach – all you’ll see is a simple counter, the magic is reserved for the kitchen where all of the fluffy, steamy, squishy buns are made fresh on site each day and filled with locally sourced ingredients. Mr Bunz is the brainchild of friends Kev Docherty, Yuda Yogawa and Werly Tanaka, all of whom have worked as chefs in a number of acclaimed restaurants, including e’cco bistro, Urbane and Moda. Using their culinary prowess and harnessing their love of the humble bao, the three decided to dedicate their time to crafting the perfect bun.

Mr Bunz doesn’t mess around when it comes to bao – the menu is super concise to ensure the quality and flavour is just right. That’s totally fine by us – a limited menu means we can try one of everything, right? The chalkboard above the counter will present you with three choices – crackling roasted pork belly with hoisin, cucumber and spring onion, crispy spiced fried chicken with spicy mayo, pickled jalapenos and cucumber, and crispy-skin peking duck with hoisin, cucumber and spring onion. A mushroom bun is currently being perfected for a veg options, sweet buns are on their way and you’ll see specials added to the menu every couple of weeks.

If you’re ready for some saucy buns, head to our Stumble Guide for opening hours and contact details. Bao chicka wow wow!