“We design our menu so tightly that there is hardly any food wastage, and by operating within our own grocery store we can utilize fresh produce in other ways. Most eggs, herbs, and vegetables are from our own certified-organic Boon Luck Farm.”
The Boon big breakfast (congee with pork skewers, baked eggs, sourdough toast, spicy avocado salad, and bacon); Asian-inspired sandwiches with Thai chilli relish; and gaeng hedt ruam (aromatic mushroom curry).
Talk about farm to shop to kitchen to table. This uniquely Asian canteen and diner sits within Jarern Chai, a bustling Thai grocer selling fresh produce unearthed from the rich, biodynamic soil of its own Boon Luck Farm.
Co-owner Palisa Anderson and her family grow thirty kinds of eggplant (including six types of apple eggplant alone) along with other organic produce which inspires soups, salads, and mighty sandwiches made with Brickfields sourdough.
The kitchen cleverly merges Asian flavours with Australian brunch staples – there’s even a Thai version of avocado on toast. A council initiative reduces water usage, and those carrying KeepCups are (quite rightly) given a discount on the well-judged Single Origin coffee. Food rarely gets wasted here, partly by design but mostly because it’s so delicious.
“Boon café leads the way with croissants slathered with lime-green pandan cream (divine), and a big breakfast tray of sourdough toast, rice congee, satay, and smashed avocado that miraculously feels so right.”
–Jill Dupleix, goodfood.com.au
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