Little buns of joy, if you can bear the wait and uncomfortable seating
- Fried Chicken
- Lamb Shoulder
- Confit Pork
Another success from the Sethi Brothers (the minds behind Gymkhana, Lyle’s, Hoppers and Trishna), Bao popularised the trend for these Taiwanese buns much like Momofuku did for New York years ago. The menu is simple with a number of Xiao Chi (or snacks) followed by six kinds of Bao. The Baos are light, as they should be, and the fillings are interesting and bold. My favourites are the classic, fried chicken and lamb shoulder. It’s quite easy to eat three Baos in one sitting, so I would recommend trying them all. The set-up is minimal with wooden tables and bar space seating a meagre 32 in Soho and 47 in the newly opened Fitzrovia branch. The annoying thing about Bao – the wait. I have little patience for restaurants that make you queue outside when an iPad and an app can easily allow the restaurant to work on a no reservations basis and not force their clientele to queue outside just to generate a buzz. That said, as long as you’re willing to queue for uncomfortable bar seating, I would recommend you try it.
Tip – go on a weekday for lunch just before it opens or closes or book in advance for the tables downstairs at the Fitzrovia branch.
53 Lexington St, Carnaby, London W1F 9AS