Whenever I visit Melbourne, my mum asks if I’ve been to Juicy Bao. The last time I didn’t go, she was genuinely disappointed—borderline upset. She’s a huge fan of the place, especially their xiao long bao.

So this time around, I made sure to stop by. I was surprised that it wasn’t as busy as I remembered years ago. That could mean the quality has stayed the same, but with so many new food spots in Melbourne, it might just be overshadowed. I ordered the Signature Steamed Juicy Bao (Crab & Pork Xiao Long Bao) and the Shanghai Pan Fried Juicy Bao. I considered ordering more, but thankfully held back.

When the xiao long bao arrived, I was slightly let down. The skins didn’t look quite right—thicker and shinier than I remembered. I was right about that; the wrappers were noticeably heavier. The flavour was still good, just not as standout as it used to be. One slight disappointment: you now have to pay extra for ginger, which used to be complimentary.

The pan-fried juicy bao, on the other hand, looked great. In places, you could see how delicate the skin was. The base was beautifully crisp, and the soup inside was piping hot—so hot it nearly burned my tongue a few times.

All in all, it’s still a solid place to eat, though I say that with some hesitation. The food still tastes good, but the quality might have dipped slightly. If you’re hunting for top-tier xiao long bao in Melbourne, exploring what else is out there might be worth exploring.

Instagram Page: Juicy Bao