Asian street food in small bites
Steamed buns are at the heart of Tsuru’s menu, a Sydney interpretation of Asian street food that promises to be always fresh, screaming with flavours, fast and easy to eat on the go.
Shaped like a half-moon, the soft pillowy steamed buns sandwich a variety of fillings from the signature “PIG” – a piece of luscious slow-braised pork belly with pickles to roasted duck with lychees and bulgogi beef with kimchi.
The rest of the menu pays homage to different parts of Asia, including food-on sticks Indonesian chicken and lamb satay skewers and Japanese onigiri (rice balls).
Tsuru, the Japanese word for crane is the brainchild of Ellyn Tse, who grew up learning how to prepare food from her family. She has experienced a myriad of cultures living and travelling through Asia where she fell in love with the Asian street food culture.
Her menu is an interpretation of Asian street food into small bites for Sydneysiders.
The signature PIG, aka the pork belly bun, is a piece of pork belly that has been roasted, then slow-braised in aromatic and spices and sandwiched between soft steamed buns. It is an old family recipe which has been at the heart of all her family’s celebrations.
Together with collaborative partner ‘Eat.Drink.Give’, a not-for-profit organisation, Tsuru will regularly host events where proceeds go towards funding the Food without Prejudice project. Tsuru believes that all people should have equal opportunity to enjoy a good meal, and aims to help provide this opportunity to less fortunate people in the community.