From humble beginnings these fluffy little buns have risen from street food staple to foodies favourites.
Taiwanese bao’s are fluffy soft buns with deliciously sumptuous fillings – ranging from BBQ pork to egg custard. Their rise in popularity means that these little parcels of joy have had something of a modern makeover.
Having graduated from market stall to a growing chain of stand alone restaurants, BAO London proves the international draw of these little treats. Expect a twist on classic flavour profiles such as confit pork, crumbed daikon and crispy chicken. Baos though are not the only offering here. Xiao Chi or ‘small bites’ add another mouth watering selection the menu.
Another market stall graduate, Mr Bao in Sydney’s CBD, fuses Vietnamese and Japanese flavours to perfection – think tempura prawn with wasabi mayo, Vietnamese inspired crackling pork belly with pickled cucumber and coriander ,and crispy tofu with pickled daikon and roasted peanuts.
Little Bao in Hong Kong is our final featured restaurant: a modern take on a classic diner with a decidedly Asian twist. As you might expect, you can look forward to such treats as pork belly with hoisin ketchup and Szechwan fried chicken with a Chinese black vinegar glaze. If you have any room left, we would definitely recommend the ice-cream sandwich… delicious!