Bao

6 Reviews on “Bao”

• M

  Studying at Le Cordon Bleu not too far away, I would visit this place very frequently. I have never had better Taiwanese food and this would be the only place I’d go to everyday if I had the chance .My favourite dishes would be the Korean fried chicken, cooked to perfection goes great with the eggs and sauce. The beef cheek nuggets- take you to food heaven and back! And the pork belly bao- YUM!!! No wonder there’s always such a wait to enter and trust me it’s completely worth it!!

  May 18, 2020, 11:50 pm

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• Filipe Passos-Coelho

  A friend of ours came on business to London and we decided to introduce him to Taiwanese Baos. The restaurant is a small venue and all action is aroubd the wooden U shaped island, where the waiters prepare cocktails and such. We had a couple of different baos, my favorite being the beef one. I am not a fan of pickles, which the beef one had, but the combination works really well. The classic was a bit of a letdown, too much of the peanut flavour for my taste. Besides baos, we ordered the fried chicken with a great sauce (good stuff, but the price point was a bit too high) and the fried mushrooms (delicious). All in all, between the 3 of us, we had most of the items on the menu and we were pleased with the quality and taste of what we ordered. Bao is a good option to try something different.

  April 30, 2020, 1:22 am

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• Ferry Gondo

  Unique eating experience despite had to wait for half an hour as there was a queue when we visited this place. Sat at the round counter so could watch the staffs busily moved serving guests. What I liked most was the beef brisket with egg yolk over a vinegar rice. The beef was so tender and juicy. The sauce was intensely umami, made the bowl a really enjoyable to eat. The buns were good. Soft and sweet. The filling was executed perfectly.

  February 6, 2020, 11:20 am

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• Pleasefeedmeimadoge

  Bao Fitzrovia is the second offshoot of the popular queue in Soho. I came in at noon by myself and found that I was the only person waiting, and that people who were left waiting after me were not there for an unreasonable amount of time (less than 10 minutes I’d say).The formula is much the same with enough differing in the menu from it’s sister to warrant it’s own visit. Stripped down seating, fill in menus. No time for dilly dallying, we’ve got tables to turn.Beef cheek and tendon nuggets (7/10) The nuggets were perfectly fried and not greasy. The salt that adorned it and spicy mayo alongside it paired well the gelatinous, fatty forcemeat.Prawn tartare, raw potato (7/10) – The flavors in the dish were really vibrant, putting the prawn at risk of being overshadowed, which it was. It was mainly there for it’s lovely texture and slight brininess that is lost once cooked. The potato noodles that were just thinly sliced raw potatoes were tossed in a super acidic sauce, while a pool of chili oil rested at the bottom of the dish. It was wonderful eating, though I think something like oyster would go better with the dish as it would provide the same flavors as the prawn but more intensely.Pork jerky, fermented chili dip (4/10) – I think this dish was not fully realised. The jerky was very sweet and salty and would have benefited from a stronger fermentation or spice from the chili dip, which seemed mute in comparison to the porkBefore I review the baos I will say that the bao bread from here and Soho are the best of any London spot I’ve had. They’re light and have zero of that wet guminess that can occur with steamed buns.Classic (6/10) – The filling is good, the bao is stellar. I wish there were more nuts and some raw herbs would really help to tie everything together. Something that I will mention in a lot of these.Black cod (7/10) – Best of the bunch for me. The cod was moist, the bun dyed black. The cabbage on top provided a lovely textural contrast and there was enough of it. A dark horse for me as I had ordered it by mistake.Short Rib (6/10) – This came with what I assume to be kewpie mayo and a pickle. Everything was alright, and the combinations made sense. It is hard for me to articulate what would help to bring everything to a the next level. It’s got crunch, fat, acid, and tasty short rib. Herbs?Confit Pork (5/10) – This was the least interesting for me as it had the least amount of garnish, and was a similar eating experience to the classic belly bao. The meat had similar texture and flavor. Nothing wrong with the meat itself, just felt the least like a dish of the four bao.The starters of my lunch at Bao were the stars for me. They showed inventiveness and a large amount of attention to detail and thoughtfulness that I really appreciated. The baos were alright. I do think that they are the best in London as their bread is noticeably superior to anywhere else that I’ve had. Certainly still a lunch spot I’d recommend. instagram.com

  June 20, 2017, 8:06 pm

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• Huiminshere

  Went bao fitzrovia after trying bao soho awhile ago. Tried the cod bao and fried chicken with cured egg and hot sauce. Cod bao was average but fried chicken was delish. It’s abit pricey but worth a visit! huiminshere.wordpress.com

  January 18, 2017, 2:24 am

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• Vi Vian Woo

  It was definitely going to be a comparison between both the Baos. That was why I had to think about which and why was it that I preferred one to the other. Was it the first because it set the precedence? Or was it the second because the second lived up to it? It was a bit of both. The style of food was very similar. I felt I enjoyed the first Bao because it gave a better insight to what they could do beyond baos. On the other hand, I also enjoyed the second Bao because of their unique combination of dishes and flavours. Having slept on the matter, I preferred my first Bao experience. But with the two outlets, where would be your first Bao experience?And that was why Bao is good. Not only the food wow-ed but it kept different aspects of conversation going. Well done, and I hope to see what is coming next!beef cheek and tendon nuggets 4.00 just as I knew Bao would do a good deep fry, the nuggets were meaty, compact with meat and in a way I didn’t mind if they were not as perfectly shaped. It was a good first dish to remind me of Bao. crispy prawn heads 4.75 growing up in an Asian family who chew and suck the juices of crustaceans, I did not find any speciality to this dish but I find that I can eat prawn heads without being judged!fried chicken chop, hot sauce 6.00 good, well seasoned fried chicken in a yolky hot sauce. It’s really difficult to share the dish!raw langoustine, dulse, aged soy, oyster leaf 5.00 my favourite. The flesh was so juicy that I thought I tasted mango. Forget all the baos now, serve only this to me!tomatoes, plum powder 2.75 I was reluctant to order this dish because to be honest, it was just tomatoes. They probably use the best cherry tomatoes but it is still tomatoes, right? Pairing it with the plum powder, I find, was genius! The plum powder is so commonly used in Malaysia to dip with fruits and, tomatoes are fruits, right? sanbei octopus 6.00 good texture to the octopus and I enjoyed the sauce that it was marinated in. beef shortrib, marrow, eryngii 6.75 a slight let down compared to the rest of the dishes and to their original guinea fowl in the first Bao. The baos were consistently good. The fluffiness of the buns, the taste of the filling and the presentation were maintained across all three of their outlets. Having their baos now, I thought that their buns were a little too fluffy. I would like my bread with more texture and not just to deflate when I take my bite.classic bao (braised pork, ferment coriander and peanuts) 4.00bao confit (pork belly, crispy shallots hot sauce) 4.50bao lamb (shoulder, green sauce, soy pickled chilli) 5.00bao cod (fried cod, ng sauce, hot sauce) 5.00 it was a good bao. Black looking food is very appealing. Clever twist.Average spend on food per person: 30.00 – 35.00 vi-vian.com

  December 12, 2016, 2:16 pm

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