Munch

The story

Munch Brussels: Pan-Asian Counter Dining in Saint-Gilles

The team behind the counter

Munch brings a focused approach to Chinese cooking in Brussels, earning a spot on the 2026 Le Fooding guide for its straightforward menu and energetic service. Ngan “Aurélie” Hin-Tieu and Pannawat “Alaang” Wichaiphum run the floor alongside Scott Lhoest and Nicolas Cauwe, who manage the business side. Their background running Grabuge and Gratin informed this lean operation, which skips decorative excess in favor of speed. The crew treats every ticket as an opportunity to serve honest pan-Asian fare without unnecessary complications.

Plates built for speed

The kitchen keeps the list short so every item arrives hot and properly textured. Roujiamo sandwiches arrive fresh from the oven, split open to hold slow-braised pork, roasted duck, or oyster mushrooms alongside crushed peanuts and pickled cucumber. A drizzle of hoisin or gochujang balances the rich filling while sea sum delivers sweet and sour batter coating crisp shrimp and squid rings.

Raw materials and communal seating

Studio Cayelle designed the Saint-Gilles space around a large wooden counter that lets diners watch the kitchen work. Steel-topped tables line the perimeter, replacing standard chairs with durable surfaces built for quick turnarounds. Street-style signage hangs above the pass, grounding the room in practical energy rather than polished pretense. The layout encourages casual lunches and evening bites while the crew moves efficiently through the narrow prep area.