Three Buns is the initiative of French-trained chef, Adam Penney, who at the end of his laborious education in the culinary arts, decided that he simply wanted to make a great tasting burger.
Back on the brunch bandwagon after a brief respite from Jakarta, I was keen to try a new tasty treat this Saturday as I caught up with friends.
This little dish is fresh, flavoursome and will only take you twenty minutes to pull together, a perfect meal to impress friends when you’re under the pump.
It shames me that I managed to pass eight weeks in one of Indonesia’s most renowned culinary locations and didn’t manage to post a single blog. I blame the hedonistic lifestyle of Ubud, how you can flit from one café to the next sampling organic, vegan or just straight-up delicious delights without a second thought or even second’s walk away.
This meal is exactly what I felt like after a long time away, the comfort of hot broth with the lightness of lime, ginger and bean sprouts. It’s the enoki mushrooms that are the silent winner in this dish, though, blending through the noodles for extra depth of flavour and a deliciously silky texture.
Take a short speed-boat ride off the South-East coast of Bali, Sanur, and you might find yourself looking at Indonesia’s most popular tourist destination rewound thirty years: stunning beaches, lagoons and views at every corner without the five star mega-plexes to match – yet.