Fourth Chapter

I was a wee hesitant seeing the cracked edges, but I dove in anyway and omg they were soooo crispy and fluffy?! These aren’t the fluffy diner-style pancakes I usually lean towards, but more of the cakey hotcakes sort which make them a fantastic brunch treat. A forkful of that, some coconut ice cream, dehydrated and fresh berries — mmmm it’s impossible to put your fork down.

This Southern Fried Chicken Bao’s actually a really straightforward and simple dish of white buns stuffed with fried chicken, sriracha aioli, pickled cabbage, and chilli & lime cashews. It’s not something alien to us with guys like Bao Makers coming up with fab fusion baos, though nonetheless yummy and well executed. But what Fourth Chapter has that we don’t have back home, is impeccable service and thus an unforgettable experience that trumps everything else. How do you teach something like that?

This is pretty much the epitome of brunches in Melbourne: fresh greens, silky avocado, perfectly poached eggs, and beautiful plating. Nothing really special, just homely and comforting. Though I distinctly remembered seeing haloumi among the ingredients but didn’t have em in my plate 🤔

Raspberry Coconut Pancake is the way to go 😉😋💗 #fourthchapter