We Brits are pretty good at queuing because if you are patient and perseverant, you shall be rewarded. BIG TIME. Especially if you’re queuing for BAO London.

It stands for something to name yourself after the main component, Bao, the steamed milky bun handmade on site daily. Then there is what’s between the Bao - a great balancing act of flavours that leaves you wanting so much more (seriously, how many Bao per person is socially acceptable?)

Having both a fully equipped kitchen and a small stall at their disposal means BAO can flex different muscles- creativity and achieving quality. The team perfected their classics at Netil Market but it was at their Soho location where their Xiao Chi experiments reached the menu. Again, creating another balancing act: How do you create palatable pig blood cake or trotter nuggets as you introduce your Taiwanese- inspired cuisine to London? The answer, according to BAO London is to be economical with the flavours, tapping only the crucial notes that come together as a whole.

BAO is expanding again with their third and bigger location to open in May 2016. All aspects of the menu will expand too. There will be couple of new additions to Bao and Xiao Chi menus including crispy bird’s feet with hot sauce and a brand new sharing menu from charcoal grill (personally looking forward to quail stuffed with pig’s blood). One noticeable change will be the new star of the restaurant, rice from Chi Shiang that will lead a menu of rice bowls like octopus with Bottarga.

http://baolondon.com

BAO London
53 Lexington Street, London W1F, United Kingdom

Ari is a Londoner/Seoulite with lots of lists like books to read, films to watch and places to visit, to name just a few. She’s on a quest to cross them off one by one and along the way wear beautiful clothes, see wondrous art and drink good coffee.

(BAO London Photography by Carol Sachs)

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