A Moment For: Pantry Story’s Char Siu Lunar New Year Special

“It’s believed if you eat char siu during the Lunar New Year it will bring you good fortune and prosperity: red symbolises good luck, the sweet flavour also means a happy and smooth year ahead.” Pantry Story owner Mutiara Sucipto is telling Broadsheet why she chose the sticky, glossy dish for her bakery’s January special. “Plus, it’s just a delicious way to bring family together and celebrate,” she says.

Her golden pork pie first hit Stanmore for a two-week stint for 2024’s Lunar New Year. And the people loved it. Queues snaked down Parramatta Road for a bite Sucipto describes as a “mix of crunchy, fatty, savoury and sweet explosions”.

It’s supposed to stick around till the end of January – but if there are enough calls for it to stay, it might just become a regular.

What: char siu pie.
How: pork belly is marinated in Pantry Story’s house-made char siu sauce overnight. Then, it’s baked in a slow oven, with a honey and char siu glaze painted on every 30 minutes. Once there’s a “glossy char”, the team slices the meat, wraps it in puff pastry then tops it with a sweet pineapple bun crust. Back to the oven, then onto the space’s big round display table.
Cost: $12.50
Where: Pantry Story in Stanmore, throughout January.

@pantrystory_sydney