BAO began its days on Netil Market, Hackney serving Taiwanese street food and quickly became the most popular vendor on the market.
Awarded a Bib Gourmand, BAO Soho opened in April 2015 and was the first restaurant of Shing-Tat Chung, Wai-Ting Chung and Erchen Chang. BAO specialises in ‘xiao chi’ small snacks and ‘bao’ steamed milk buns, each individually made to a secret recipe the trio have spent years developing.
BAO serves a range of Taiwanese treats from fried chicken and hot sauce, to Eryngii mushroom with century egg. Not forgetting, of course, the signature pillowy soft, cloudy steamed milk buns, from their own secret recipe. Their bao’s are hand made fresh every day and favourites include; ‘The Classic’, braised pork, peanut powder, fermented greens and coriander; and ‘Daikon’, panko crumbed daikon radish, daikon pickle, hot sauce and coriander, both of which wash down perfectly with a Taiwan Gold Medal beer.
Top tip, make sure you finish up with their fried Horlicks ice cream bao.