Stuff your face with Matty Matheson's gigantic, juicy, perfectly cooked cheeseburgers.
Think of a Taiwanese steamed bun crossed with a pork soup dumpling—on steroids. I visited London street food stall The Dumpling Shack to find out how these traditional Shanghai-style bao are made.
Mum and Dad began selling char sui bao, a type of steamed pork bun, from their market stall in Christchurch nearly 20 years ago. Since then, they have been constantly honing the recipe to create a perfectly plump and puffy bun.
One particularly vulgar display of drunk behaviour came last week in Beijing, where to two men proceeded to trash a woman’s steamed bun stand in broad daylight while she looked on—helpless and trying to clean up the mess.