Out of the Frying Pan: A Pop-Up Eatery's Tiny Headquarters
Inspiration for cool Asian cuisine comes in tiny packages
Charlotte Christian
18 October 2016
Houzz New Zealand Contributor. I love using photography to capture and portray the important moments in life – and the objects that represent one's individuality.
Houzz New Zealand Contributor. I love using photography to capture and portray the... More
‘Bun Hun’ Debbie Orr and ‘Sauce Boss’ Jamie Johnston launched their streetfood stall Judge Bao in the summer of 2015, serving their modern twist on China’s favourite steamed buns at streetfood gatherings around Auckland. Johnston, originally from England and a chef of 16 years, had worked alongside some of New Zealand’s premier chefs, including Al Brown at Depot, while Orr loved cooking Chinese food as a break from her corporate role. Their food partners traditional Chinese flavours with Johnston’s contemporary cuisine, without compromising authentic flavouring.
Their small apartment (and we do mean small – the whole apartment is roughly 40 square metres, and the kitchen a mere 4.5) in Grafton, Auckland City, is home and world headquarters for Judge Bao Buns. The couple lives resourcefully in the space, making the most of every surface area.
Their small apartment (and we do mean small – the whole apartment is roughly 40 square metres, and the kitchen a mere 4.5) in Grafton, Auckland City, is home and world headquarters for Judge Bao Buns. The couple lives resourcefully in the space, making the most of every surface area.
Orr and Johnston took the plunge and gave up their full time jobs in March, 2015, selling their cars, putting belongings into storage and moving to Hong Kong for two months to research (and eat).
The couple likes to give back to the community. On the day Houzz caught up with them they’d provided lunch to students in arts mentoring organisation Nga Rangatahi Toa, for youth who have been excluded from school. Johnston also helps out at Eat My Lunch, making lunches for Kiwi kids who would’ve otherwise gone hungry.
“Jamie and I have been through many rough times trying to pursue our Judge Bao dream, and we wouldn’t be here today if it wasn’t for our family, friends, and strangers we met,” says Orr. “The amount of support shown to us is very humbling, and it is only right that we give back to help those we could lend a helping hand to.”
The couple likes to give back to the community. On the day Houzz caught up with them they’d provided lunch to students in arts mentoring organisation Nga Rangatahi Toa, for youth who have been excluded from school. Johnston also helps out at Eat My Lunch, making lunches for Kiwi kids who would’ve otherwise gone hungry.
“Jamie and I have been through many rough times trying to pursue our Judge Bao dream, and we wouldn’t be here today if it wasn’t for our family, friends, and strangers we met,” says Orr. “The amount of support shown to us is very humbling, and it is only right that we give back to help those we could lend a helping hand to.”
Returning from Hong Kong to start the business they named Judge Bao, Orr and Johnston decided location was key. Being close to their commercial kitchen in Grafton was a deciding factor in choosing the tiny apartment. Even though they would prefer a bigger space to live in, it gives them the opportunity to be creative about how they live.
Orr says Judge Bao is a third member of their flat, because the pop-up eatery doesn’t have a truck or trailer from which to operate. All the equipment and ingredients for stall assembly and deconstruction are tucked around the apartment, lovingly dubbed The Bao Cave. “If only it was as cool as Batman’s Bat Cave HQ,” says Orr.
Orr says Judge Bao is a third member of their flat, because the pop-up eatery doesn’t have a truck or trailer from which to operate. All the equipment and ingredients for stall assembly and deconstruction are tucked around the apartment, lovingly dubbed The Bao Cave. “If only it was as cool as Batman’s Bat Cave HQ,” says Orr.
The apartment opens onto the kitchen and flows down a corridor through to the living area and balcony, which is the sole source of fresh air. The verandah door is left open whenever they’re home to regulate the air in the kitchen and to avoid setting off the fire extinguisher, which Orr says she has done before.
Kitchen supplies extend to the space behind it, which doubles as an office. A silver trolley acts as another storage facility, holding the likes of fresh bread and spreads. The couple’s favourite nut butter ‘Better Butter’ is handmade by friend and small business owner Lucy Gardner.
Interesting and international flavours are found within the couple’s kitchen. XO sauce with ham, and dried shrimp eggs, both imported from Hong Kong, are used in dishes such as wonton noodles and stocks for that extra punch of flavour. Their business focuses on hand-rolled steam buns, as they figured every culture has a form of bread. So using Chinese dishes as a filling makes it more user-friendly for those wary of trying something too far out of their comfort zone. Sitting untouched in the back of the cupboard is cricket flour, which Johnston is apprehensive about, but Orr is excited to use.
Orr often gets creative with a whiteboard marker on this cabinet’s frosted-glass. After a winter of pop-up events for Restaurant Month’s Street Eats and festivals, the pair is now looking for a permanent home base for Judge Bao.
Johnston’s favourite cooking utensil is his go-to knife made in New Zealand by Peter Lorimer. The knife has a kowhai wood handle and is kept in an old music case found secondhand.
Every space is put to use in this kitchen area and shelving space is optimised with stackable plastic containers. The couple displays Judge Bao’s latest creations on the cabinet doors.
When Orr and Johnston worked out how much they spent on coffee a week, they thought it appropriate to invest in their own Delonghi coffee machine, which quickly became their favourite. They like to experiment with flavours, sourcing different coffee beans, such as Flight, Kokako, Millers and more.
One thing the couple finds frustrating about the kitchen space is the stovetop. Ideally, they would use gas to cook with to provide more control rather than the element that is installed. The back element provides only two heat options: “Off, to really fricking hot,” says Johnston. The stovetop has had influence on how the couple cook – one-pot meals are a regular occurrence in the apartment.
The fridge is a colourful display of fresh seasonal fruit and vegetables sourced from local markets such as Neat Meats. The other half of the fridge is dominated by sauces both homemade and bought.
Flavour is essential in this household, with local and homemade ingredients infused into each dish. Smoked paprika and oregano from local food markets such as Farro are used in Johnston’s pork dish. The couple takes turns cooking dinner, “depending on who is not near exhaustion,” says Johnston.
They make the most of every available space when cooking in the small kitchen. Every surface is used, even the sink, which perfectly fits the roasting tray. Most dinners are accompanied by rice made easily and simply with a rice cooker kept in the office space. Here, Johnston has prepared a vegetable roast with garlic, onion, aubergine and pork, with a homemade oil made from spring onion, coriander, garlic and ginger.
Orr is the bargain hunter of the duo, saying she can’t resist a good deal. Her favourites are small blue china bowls and plates found at 3 Dollar Japan in the city. “They are the perfect size for a snack,” she says.
The couple enjoys drinking tea as it aids relaxation and also acts as a sweet treat. The tea filter and cap from Japan’s ‘Nippon Tea’ is one of Johnston’s favourite finds. Local markets are often a source for gems such as this chamomile tea from the Matakana markets.
Johnston and Orr received a handmade Japanese potted tea burner from Hong Kong as a gift from Orr’s mother. They experiment with different tea flavours and smells, with one of their favourites being Monkey Picked Green tea.
Orr and Johnston have all the tools they need to follow the traditional Chinese way of serving and preparing tea. The round tea brick from Pu’er Tea in 2010 has been chipped away at to use in the process. In Chinese tradition it is seen as good luck to have a tea pet: the pig that stands guard is moulded after Johnston’s star sign.
The lounge area is where the majority of meals are eaten. Johnston comes from the UK, a place where “you always have to put something on your dinner,” he says. A side table dedicated to flavour is stacked with sauces for the couple’s convenience, including their favourites Worcestershire sauce and truffle oil. It also holds homemade sauces they are trialling before using them at work.
This area also doubles as a dining room, office, and an overflow storage space for clothes and the fridge for the business. The dining table is home to their tea-making kit, with the large Pu’er tea brick at the front. Not surprisingly, Orr and Johnston choose to entertain guests outside their home. And because they work in the food industry, as do most of their friends, the pair finds dining out at local and new eateries a source of inspiration.
TELL US
Could you live with your work in a tiny space? Share your thoughts in the Comments.
TELL US
Could you live with your work in a tiny space? Share your thoughts in the Comments.
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