MiHUB Cafe, 12 Synnot St, Werribee. Phone: 9731 7877
(See a later story on MiHUB Cafe here).
MiHUB Cafe has lived at other places and on other, more numerous days of the week.
But it’s been at its current address in Werribee for about a year and is, for the time being, open only on Sundays – from about 10am ’til 3pm.
My visit is absolutely guaranteed to be the first of many.
There are kids running everywhere.
Everyone is smiling. Everyone is friendly.
The food is great.
The people are even better.
All up, this glorious community initiative – in the courtyard of a brick house that is Migrant Hub HQ – feels pretty much like the very essence of what Consider The Sauce is all about.
Today there are stalls selling incredibly cheap Indonesian, Singaporean and Chinese (congee) food.
At other times there have been and will be the likes of Indian, Pakistani and even Tongan tucker.
Chicken curry with roti ($6) makes a fine start.
The curry looks on the mean side quantity-wise, but is surprisingly filling. It’s quite oily mind you, but the gravy is rich, sticky and delicious, while the meat on the two small drumsticks comes from the bones easily to complete a curry that is quite unlike any I’ve had in a south-east Asian eatery.
Heading here from Yarraville, I’d been quietly hoping for home-cooked food – as opposed to restaurant food.
It seems I’m in luck in that regard.
Potato curry puffs ($1.50 each) are crisp and delightful.
Two of the lovely people I meet are cafe manager/cook Nora and Migrant Hub president Walter.
She’s originally from Malaysia, he from the Philippines.
Walter explains to me the cafe is just part of what the hub does in working to help migrants of all sorts make their way in Australia.
Part of that is not just about familiarising them with Australian ways but also the ways of other migrant communities – and the cafe seems like an ideal way to facilitate that particular objective.
Walter also talks with me about the health issues facing migrant communities.
These include bringing with them from their countries of origin cooking styles often based largely around a scarcity of meat and landing in an affluent country where it’s easy for just about anyone to eat more (too much) meat and other prized (unhealthy) ingredients.
The curry and puffs have done for me food-wise, but no way can I say “no” when Walter organises a plate of gado gado ($5) for me.
It’s the spiciest gado gado I’ve ever eaten.
It’s also – by quite a considerable margin – the BEST I’ve ever eaten.
Chewy omelette, tofu, potato, bean sprouts, cucumber, carrot and half a hard-boiled egg are smothered by a superb, dark and sticky peanut sauce.
Wow, it’s good!
I’ll diet tomorrow – honest!