27-29 Crossley Street, Melbourne VIC
Photography Credit Earl Carter
Hawker-style dining takes on new meaning at Melbourne’s laneway hotspot, Gingerboy. Dynamic and fast-paced, Gingerboy brings the flavours, colours and fun found at marketplaces across Asia to Melbourne. The dining experience is centred on a modern Australian adoption of Southeast Asian, hawker-style, street market food, utilising local and seasonal produce.
Gingerboy was opened in 2006 by hospitality king, Teage Ezard. The restaurant is influenced by the flavours of cities like Singapore, Kuala Lumpur, Bangkok and Hong Kong, after Teage spent time travelling through these cities, gaining a passion and appreciation for many Asian cultures and cuisines.
The kitchen is charged with creating a menu of local produce dictated by the seasons. In the summer months, the team uses crisp and vibrant flavours, while in winter, braising and steaming are on the cards. Each ingredient is used at the peak of its seasonality, ensuring the best flavour and colour shine in every dish.
The delicious menu is divided into five sections – dumplings, snacks and street food, shared dishes, sides and dessert. The street food selection may include local seafood like Steamed Half Shell Scallops with black bean, ginger and Chinese celery. One of the more popular snacks at Gingerboy is the Son-In-Law Eggs – a crumbed and fried egg with a soft yolk, served with chilli jam and Asian herbs. Larger winter dishes come in the form of rich curries, braised meats and grilled fish. Think Red Duck Leg Curry with Thai basil and coconut cream. Asian influences trickle all the way into Gingerboy’s drinks list, which offers a good selection of beer, wine and cocktails. Both the beer and wine lists have a strong Australian focus, with a few beers from Japan, Thailand and China scattered throughout.
Follow the neon sign to Gingerboy, and you will not be disappointed. A bustling space with all the charm of an Asian market, Gingerboy allows you to experience hawker-style dining without having to leave the city.
Recreate Teage Ezard's signature recipe -
Spiced lamb curry puffs with turmeric yoghurt
on P.112 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.