There’s something deeply satisfying about a crunch.
That first bite of a crispy fry. The snap of a chip. The crackle when you sink your teeth into a perfectly fried dumpling. It’s more than taste — it’s sound, it’s texture, it’s instant dopamine.
You can be full, completely done eating… and then someone opens a bag of chips and your brain goes, “One won’t hurt. ”
Crunch has that power . It’s primal. It’s addictive. And it’s one of the biggest reasons we can’t stop snacking — or why a dish just feels incomplete without it.
There’s actual psychology behind it too. Why our brains light up at every bite, and why “crispy” is one of the most universally loved words in food.
Let’s break down why we’re all hopelessly addicted to crunch.
1. Crunch Feels Like a Signal
Before we had restaurants, menus, or delivery apps, we had survival instincts. And one of those instincts was sound.
Early humans didn’t have nutrition labels, they had senses. If something crunched, it usually meant it was fresh.
A crisp apple. A just-cooked piece of meat. A nut that wasn’t spoiled. Crunch was nature’s way of saying, “You’re safe to eat this.”
That association still runs deep. When you bite into something crunchy, your brain fires off a little signal of satisfaction. It’s like confirmation that you made a good choice.
Now, food scientists and chefs know this, and they use it. Crunch triggers trust. You could have two dishes with the exact same ingredients, but if one has texture and the other doesn’t, most people will swear the crunchy one tastes better .
Think about tempura, spring rolls, or crispy bao at Mr . Wabi. The crackle as you bite in makes everything else, the sauce, the filling, the spice, feel amplified. It’s sensory proof that what you’re eating is alive, fresh, real.
Crunch tells your brain you’re doing something right. And it’s hard not to listen.
2. Crunch Makes You Feel in Control
There’s something oddly powerful about food that fights back a little.Soft food is comfort, it melts, it soothes, it’s safe. But crunchy food? That’s action. You have to bite it. You have to engage.
That small act gives your brain a micro-hit of control. It’s tactile. Physical. You hear it, you feel it, you cause it. It’s the same reason popping bubble wrap feels so weirdly good — it’s your body saying, “I did that.”
Psychologists call this sensorimotor satisfaction. It’s the pleasure of making a sound or a result happen with your own body. And crunch hits that button perfectly.
It’s also why people crave crunchy food when they’re stressed. You’re not just eating, you’re releasing tension.
You’re chewing through frustration, stress, boredom, or nerves. It’s food therapy disguised as a snack.
Ever notice how no one calmly eats chips? You attack them. Same with popcorn in a movie, or fried chicken after a long week. There’s something deeply primal about it.
And here’s the kicker , that sense of control doesn’t just happen in your mouth. It echoes in your brain. The crunch becomes part of the rhythm of eating, grounding you in the moment. It’s mindfulness, but louder .
3. Crunch Is Entertainment
Let’s be honest, we don’t just eat food for hunger . We eat for fun.
We scroll. We sip. We snack. Food isn’t just fuel anymore, it’s sensory entertainment. And nothing’s more entertaining than crunch.
Every bite gives you a tiny explosion of sound and texture. You’re hearing your food while you eat it. That’s a built-in soundtrack.
In fact, there’s an entire field of research called food acoustics. Scientists literally study how sound affects taste.
And get this, the louder a food crunches, the fresher and more flavourful people believe it is.
That’s why chip brands spend millions engineering that perfect snap. It’s why fried chicken videos rack up millions of views online. People love hearing food perform.
Restaurants understand this too. At Mr . Wabi, texture is part of the show. The crisped bao bun. The sizzling wok
toss. The crack of fried dumplings when you bite in. It’s a symphony of sound that makes eating feel alive.
Crunch isn’t background noise, it’s part of the experience.
And when you think about it, it’s kind of poetic. The sound of crunch is the sound of presence. You can’t fake it, you can’t rush it, and you can’t scroll through it. It forces you to notice the moment.
Why “Crispy” Sells
Look at any menu or food ad and you’ll notice something: the word “crispy” shows up everywhere.
There’s “crispy chicken,” “crispy tofu,” “crispy fries,” even “crispy kale.” It’s not an accident. Marketers know the word hits an emotional nerve. It promises pleasure you can feel and hear .
“Crispy” implies satisfaction. Texture. Reward. It’s shorthand for better.
At Mr . Wabi, that word isn’t marketing fluff, it’s part of the DNA. Whether it’s the crunch of bao, the crisp coating on tempura, or the fried edges on noodles, every dish balances that sound and texture.
Because deep down, people don’t just want flavour , they want feedback. They want crunch.
Why We’ll Never Give It Up
Here’s the truth: once you’ve had that satisfying crunch, it’s hard to go back.
Try eating soggy fries after crispy ones. Try eating chewy noodles after they’ve lost their bite. It’s like listening to a song on mute.
Crunch is one of those simple pleasures that cuts across cultures. Every cuisine has its version, Japanese tempura, Korean fried chicken, Mexican tostadas, Indian papadums, Italian bruschetta. Even salads rely on it.
Remove the crunch and everything falls flat.
It’s universal because it speaks to something human. It’s playful. It’s primal. It’s reward.
That’s why when you bite into a crispy bao or a crackling dumpling, your brain doesn’t just register taste, it lights up like a pinball machine.
Final Bite
Crunch isn’t just texture. It’s a feeling. It’s proof that food can engage every sense — taste, smell, touch, sound, and even emotion.
We crave it because it reminds us that we’re alive, that we’re doing something, that we’re in the moment.
So the next time you hear that snap, crackle, or crunch from across the table, don’t resist it. Lean in. Enjoy it. Order it.
Because sometimes, the most satisfying things in life… are the ones that make a little noise.
Hungry Yet?
If you’re in the mood for Asian fusion in Brisbane that hits all five senses, Mr . Wabi is your spot.
👉 Bao buns with crunch.
👉 Dumplings with snap.
👉 Cocktails with kick.
Walk-ins welcome. Bookings recommended. Located in the heart of Brisbane CBD.Come for the food. Stay for the sound.
There’s something deeply satisfying about a crunch.
That first bite of a crispy fry. The snap of a chip. The crackle when you sink your teeth into a perfectly fried dumpling. It’s more than taste — it’s sound, it’s texture, it’s instant dopamine.
You can be full, completely done eating… and then someone opens a bag of chips and your brain goes, “One won’t hurt. ”
Crunch has that power . It’s primal. It’s addictive. And it’s one of the biggest reasons we can’t stop snacking — or why a dish just feels incomplete without it.
There’s actual psychology behind it too. Why our brains light up at every bite, and why “crispy” is one of the most universally loved words in food.
Let’s break down why we’re all hopelessly addicted to crunch.
1. Crunch Feels Like a Signal
Before we had restaurants, menus, or delivery apps, we had survival instincts. And one of those instincts was sound.
Early humans didn’t have nutrition labels, they had senses. If something crunched, it usually meant it was fresh.
A crisp apple. A just-cooked piece of meat. A nut that wasn’t spoiled. Crunch was nature’s way of saying, “You’re safe to eat this.”
That association still runs deep. When you bite into something crunchy, your brain fires off a little signal of satisfaction. It’s like confirmation that you made a good choice.
Now, food scientists and chefs know this, and they use it. Crunch triggers trust. You could have two dishes with the exact same ingredients, but if one has texture and the other doesn’t, most people will swear the crunchy one tastes better .
Think about tempura, spring rolls, or crispy bao at Mr . Wabi. The crackle as you bite in makes everything else, the sauce, the filling, the spice, feel amplified. It’s sensory proof that what you’re eating is alive, fresh, real.
Crunch tells your brain you’re doing something right. And it’s hard not to listen.
2. Crunch Makes You Feel in Control
There’s something oddly powerful about food that fights back a little.Soft food is comfort, it melts, it soothes, it’s safe. But crunchy food? That’s action. You have to bite it. You have to engage.
That small act gives your brain a micro-hit of control. It’s tactile. Physical. You hear it, you feel it, you cause it. It’s the same reason popping bubble wrap feels so weirdly good — it’s your body saying, “I did that.”
Psychologists call this sensorimotor satisfaction. It’s the pleasure of making a sound or a result happen with your own body. And crunch hits that button perfectly.
It’s also why people crave crunchy food when they’re stressed. You’re not just eating, you’re releasing tension.
You’re chewing through frustration, stress, boredom, or nerves. It’s food therapy disguised as a snack.
Ever notice how no one calmly eats chips? You attack them. Same with popcorn in a movie, or fried chicken after a long week. There’s something deeply primal about it.
And here’s the kicker , that sense of control doesn’t just happen in your mouth. It echoes in your brain. The crunch becomes part of the rhythm of eating, grounding you in the moment. It’s mindfulness, but louder .
3. Crunch Is Entertainment
Let’s be honest, we don’t just eat food for hunger . We eat for fun.
We scroll. We sip. We snack. Food isn’t just fuel anymore, it’s sensory entertainment. And nothing’s more entertaining than crunch.
Every bite gives you a tiny explosion of sound and texture. You’re hearing your food while you eat it. That’s a built-in soundtrack.
In fact, there’s an entire field of research called food acoustics. Scientists literally study how sound affects taste.
And get this, the louder a food crunches, the fresher and more flavourful people believe it is.
That’s why chip brands spend millions engineering that perfect snap. It’s why fried chicken videos rack up millions of views online. People love hearing food perform.
Restaurants understand this too. At Mr . Wabi, texture is part of the show. The crisped bao bun. The sizzling wok
toss. The crack of fried dumplings when you bite in. It’s a symphony of sound that makes eating feel alive.
Crunch isn’t background noise, it’s part of the experience.
And when you think about it, it’s kind of poetic. The sound of crunch is the sound of presence. You can’t fake it, you can’t rush it, and you can’t scroll through it. It forces you to notice the moment.
Why “Crispy” Sells
Look at any menu or food ad and you’ll notice something: the word “crispy” shows up everywhere.
There’s “crispy chicken,” “crispy tofu,” “crispy fries,” even “crispy kale.” It’s not an accident. Marketers know the word hits an emotional nerve. It promises pleasure you can feel and hear .
“Crispy” implies satisfaction. Texture. Reward. It’s shorthand for better.
At Mr . Wabi, that word isn’t marketing fluff, it’s part of the DNA. Whether it’s the crunch of bao, the crisp coating on tempura, or the fried edges on noodles, every dish balances that sound and texture.
Because deep down, people don’t just want flavour , they want feedback. They want crunch.
Why We’ll Never Give It Up
Here’s the truth: once you’ve had that satisfying crunch, it’s hard to go back.
Try eating soggy fries after crispy ones. Try eating chewy noodles after they’ve lost their bite. It’s like listening to a song on mute.
Crunch is one of those simple pleasures that cuts across cultures. Every cuisine has its version, Japanese tempura, Korean fried chicken, Mexican tostadas, Indian papadums, Italian bruschetta. Even salads rely on it.
Remove the crunch and everything falls flat.
It’s universal because it speaks to something human. It’s playful. It’s primal. It’s reward.
That’s why when you bite into a crispy bao or a crackling dumpling, your brain doesn’t just register taste, it lights up like a pinball machine.
Final Bite
Crunch isn’t just texture. It’s a feeling. It’s proof that food can engage every sense — taste, smell, touch, sound, and even emotion.
We crave it because it reminds us that we’re alive, that we’re doing something, that we’re in the moment.
So the next time you hear that snap, crackle, or crunch from across the table, don’t resist it. Lean in. Enjoy it. Order it.
Because sometimes, the most satisfying things in life… are the ones that make a little noise.
Hungry Yet?
If you’re in the mood for Asian fusion in Brisbane that hits all five senses, Mr . Wabi is your spot.
👉 Bao buns with crunch.
👉 Dumplings with snap.
👉 Cocktails with kick.
Walk-ins welcome. Bookings recommended. Located in the heart of Brisbane CBD.Come for the food. Stay for the sound.
