Junk has swiftly changed the meaning of ‘junk’ food with its quality Asian fusion street food!
Now open on Little Stanley Street, cravings will be satisfied in a relaxed setting that aims to capture the fun and casual culture of South-East Asian street food.
The extensive menu is influenced by Thai, Japanese, Cantonese and Korean cuisine – but dishes come with a playful Aussie twist. The best bit? Every menu item is under $20!
At the helm of the kitchen is Executive Chef Mitch Smith. Expect colourful dishes including crispy soft shell crab steam bao with chipotle and burnt lime kewpie, crispy pork belly in a kaffir lime and caramel laksa, and crispy fried gunpowder chicken ribs with tamarind chutney. Yeah, you can stop drooling now…
Owned by award-winning Queensland chef, restauranteur and franchiser Tony Kelly (original Executive Chef of South Bank’s Stokehouse Q) and Worldwide Hospitality Group business partner Scott Hoskins, Junk promises high quality food that packs a punch.
Open for lunch and dinner seven days a week from 11am til late.