“My chef life began when I was 15 with a strong focus on western and European cuisines. I wanted to learn something new and broaden my culinary repertoire. I love Asian foods and was fascinated with the Chinese home cooking Debbie would make for me after my night shifts.
We started Judge Bao to explore Chinese cuisine and to share our spin on traditional flavours with Kiwis. Bread is one food that many cultures have in common and understand. So we chose to use bao’s to introduce our dishes and ideas. Though making the buns are a labour of love, knowing that our customers enjoy and appreciate the quality and effort put into making them makes it all worthwhile.”