A bright and open double fronted fixture on Gertrude Street, Mighty Boy has been pulling mighty crowds since its opening last year. The breezy interiors are filled with potted plants, cream washed walls and industrial lighting, both a nod to its Cambodian heritage fused with its Melbourne home.
Mark Peou opened the cafe with his mother after a lifetime of cooking together. Peou’s mother rolls every rice paper roll in house, flourished with a few family secrets that even Peou himself is not privvy to.
Bottles of Sriracha a-plenty, the Cambodian breakfast line-up by head chef Scott Blomfield (ex-Supernormal) sits between Thai and Vietnamese flavours with a hint of western influence. The chilli scrambled eggs, garnished with what only appears to be petite lily pads, are fiery and fragrant but the Cambodian fish amok is the real show-stopper. Steamed white fish and grilled prawns are doused in a mild curry sauce garnished with coconut and lime pudding, kafir lime leaves and chilli housed inside a banana leaf served with a bowl of steamed rice.
For a fresh take on brunch all under $14, Mighty Boy’s south-east asian flavours proves that good food doesn't need the price tag.