Luck is a meeting of preparation and opportunity, and Lucky Bao is the result of 30 years’ work — Daud in kitchens and Emmi managing restaurants. The concept began at a golf course degustation in the Middle East, where Daud was tasked with cooking for the second hole. Inspired by David Chang’s take on bao at his New York restaurant Momofuku, Daud developed his own recipe, and it was such a hit on the golf course that it was permanently added to the Park Hyatt menu in Abu Dhabi. The couple returned to Australia with their children, where the concept continued its development. It immediately impressed the Miami Marketta management, and on the same day the concept was presented, it was offered a pop-up at Cambus Wallace in Nobby Beach. At the Nobby Beach bar that night in 2015 was BSKT co-owner Selasi Berdie, who, upon tasting the food, walked into the kitchen with an offer to financially back Lucky Bao as a restaurant. Selasi wasn’t the only investor impressed by Lucky Bao, but the small consortium of partners he led ended up being the right fit. Selasi brought on board his friends Ryan Milligan, Bridget and Anthony Bartolo, and Brock Hunter. After almost a year searching for the perfect venue, Emmi found the current spot at 90 Markeri Street, and, in the meantime, Lucky Bao grew a cult following at the Marketta, and the buzz is only building at the new venue. Lucky Bao 6/90 Markeri St, Mermaid Waters QLD 4218 To book call 07 5679 6517 or visit luckybao.com.au WHERE IT ALL STARTED From the streets of Taiwan to global phenomenon Gua bao originated from the bustling street markets of Taiwan and is the equivalent of a mini burger slider. It is distinctive to traditional Chinese bao in that the protein is folded in a flat sticky bun, rather than being completely encased in the carbohydrate. It is not prissy. Just come in, enjoy good music and tap beer or some nice wine and have a good experience with the food P L A T E WHO’S COOKING 21 M B G C 20