Get ready for the best BAO in London with Baby BAO. The Taiwanese restaurant made its debut in Londons St James’s in September (2018) specialising in – of course – BAO. Yes, the steamed buns that they “fill up with good things” along with small plates and plenty of sides, makes Baby Bao a place we are excited to see develop.
Originally hailing from Brighton, where it started life as a pop-up at The Pond pub, Baby Bao’s name is actually a bit misleading – these buns are HUGE. The oriental menu with a twist, spearheaded by Chef Adrian Geddes, is centred on the loaded pillowy buns, with signatures including cod tempura bao with pickled fennel, tartare sauce, and nori; and the ridiculously good fried chicken with pineapple, gochujang mayo, pickled daikon and coriander. Our fave however, was the roasted pork belly with hoisin, peanuts, cucumber and scallion…ah it’s just damn good.
Baby Bao have built up a loyal veggie following too and its meat-free buns are coming to London, including the tasty Mushroom Bao; sweet n’ sour, miso mayo, crispy shallots, scallion and pickled carrot. The menu also features a gluten-free section which involves crispy lettuce versions of the signatures buns. Definitely worth a nod are the Duck Chips with kimchi, smoked garlic mayo, pineapple, peanuts and sriracha – trust us, just make sure these are included in the order.
Let’s not forget about drinks, shall we? The cocktail menu is on point offering drinks such as the gin-based Dixie Dragon made with chilli & lemongrass infused gin, lime, sugar and raspberry syrup and Japanese whisky cocktail The Lowdown; made with barrelled Nikka, stirred with green tea syrup and bitters. Baby Bao also champions many a craft beer with an impressively strong lineup od pale ales, IPA’s, lagers and pilsners, stouts and porters and the list goes on. You’d think they used to live in a pub or something.
66 Haymarket St. James’s, London, SW1Y 4RW