If you want to know how much And Donut cares about making good Korean doughnuts, look in the kitchen.
“We imported a stone-milling machine from Korea to make our own fresh rice flour,” says founder Jen Lee. “It’s not easy to get in Australia, and you can’t get the chewy texture necessary for the doughnut without it.”
Lee moved to Melbourne 12 years ago to immerse herself in specialty coffee and compete in events like the Australian Barista Championships. Shortly after moving, she established popular CBD spots Little Rogue and Bakemono Bakers alongside Bruce Luu and her brother Leo Lee. This standalone project is more personal.
“When I was young, I used to follow my mum around while she was shopping and help her carry stuff just so we could stop at a doughnut stall,” Lee says. “I always miss my family and memories from when I was a kid. So I wanted to do something very Korean, and I felt Victoria Market was the perfect place.”
To bring those memories to life, the team arrives at 5am each morning to prep the dough, shaping and frying batches continuously until 3pm to keep the shelves filled with fresh, hot doughnuts.
The menu features six sweet and two savoury options. While the kkwabaegi (twisted doughnuts) are an immediate draw, the chapssal (red bean and rice doughnuts) dusted in sugar or cinnamon sugar hold a special place on the menu. “You’ll only find a couple of places doing them like this in Australia,” Lee says.
The two savoury croquettes are filled with either spicy kimchi or potato, veggies and egg – both traditional market fillings. “Australian people are really into the kimchi croquettes, which I found surprising,” Lee adds. “They’re a little spicy.”
The design leans into late 19th-century Seoul fusion, while drawing on its setting in an 1800s heritage building at Queen Victoria Market. Think stained-glass lighting and Western antiques alongside traditional Korean fabrics and art that produce a nostalgic backdrop.
The appreciation for heritage extends into the kitchen, where family is central to the operation. Lee’s mother works alongside her preparing sikhye, a traditional sweet rice punch made using a family recipe that has been passed down through generations. The drink requires a full day of prep and overnight fermentation. Lee purposefully skipped traditional espresso in favour of Korean drinks, including cinnamon-infused sujeonggwa (cinnamon punch), misugaru (a roasted brew of roasted mixed grains) and sweet Korean milk coffee.
Since opening, lines have frequently stretched out the front door. Local Korean families regularly swing by to pick up bulk boxes to share at home, while nearby workers pop in for a quick morning bite. Ultimately, Lee wants to offer reliable, affordable street food that brings an authentic slice of Korean market culture to Melbourne.
And Donut
143–145 Victoria Street, Melbourne
No phone
Hours:
Tue, Thu & Fri 8am–3pm
Sat & Sun 9am–4pm
@_____and.donut
Dining and Cooking