BAO = Bun. This is how they describe themselves
"We make all our Baos in house, using milk, wheat flour and a roux.
We steam our Baos so they are soft, pillowy and cloud-like."
That's it. what more do you want to know?
When the buns are 'soft, pillowy and cloud like' it is no surprise that Bao has become a hit in London. From huge queues at their original site in Soho, they opened up a second restaurant in Fitzrovia and delighted those queue haters with a booking system.
I eventually went to Bao in early February, just before Valentines Day and the table was booked and we walked in to a busy restaurant. Sat and welcomed, we went about checking out the Fitzrovia menu. This menu, we were told was slightly different to the original and had also been updated with new editions.
The buns we had were the classic bun of pork, beef short rib and also confit pork too. The fillings in each were amazing and all the meat was cooked perfectly. Tender, pull apart and with a good three or four bites, then bun was gone.
It's not just buns at Bao, the dishes of fried chicken and seaweed were great too. The crunch and bite were deafening at times. Most importantly it was fried to the point of non greasiness. Quality and good enough quantity, where importantly I wasn't stuffed but full and content. Good work BAO.
WATCH OUT = I would recommended booking a table to avoid long queues
OMG = why has it taken me so long to go?!