Harry Fleming first learned about food trucks in an in-flight magazine. Inspired to bring the flavours and culture of street food to his home city where he had spent 35 years as a chef, he set Brisbane’s first roaming restaurant in motion with the help of his wife and son.
As the name suggests, it’s all about the buns: glossy on the outside, impossibly soft inside, and easy to eat on the go. Fleming’s version comes from the traditional Taiwanese gua bao: a round of steamed wheat bread, folded to form a hand-sized sandwich. Little vehicles for big flavours, the buns are layered with local ingredients in recipes that reference different street cuisines.
Three classic buns – teriyaki chicken, Wagyu beef and twice-cooked pork – are menu regulars, with specials and vegetarian buns featured at every service (Fleming won’t repeat the same special for six to eight weeks).
Highlights include Greek lamb, pork taco, beef and foie gras with truffle aioli, and a Sri Lankan-inspired tandoori chicken. Gluten-free options are also available.