Tempted by the impressive reviews of BAO, a Taiwanese joint that serves steamed buns with a variety of fillings, I decided to pop by the place for lunch and find out for myself what the fuss was all about.
Reviews online had warned of long queues for BAO. So I arrived a good 15 minutes before the opening time of noon but much to my surprise, there was already a line of people waiting to ease their hunger pangs at BAO.
Soon the doors opened. While deliberating on the menu, I couldn’t help but notice that BAO is a dense, tiny, no-frills kinda place with simple interiors, no larger than the size of a living room.
Service was brisk and first up to arrived was my side of sweet potato chips, drizzled with plum pickle sauce. Dipped in crispy tempura batter, the chips fared well, thanks to the tangy taste of the plum sauce.
Next, I had the crumbed Daikon (radish) Bao, the only vegetarian bao on the menu but no less in taste. Dressed with daikon pickle and lathered with a zingy coriander dressing and hot sauce, it was surprising satisfying when combined with the soft fluffiness of the bao. Definitely a must try, even for the carnivores.
Lastly, I went for the Fried Chicken Bao. Instead of the traditional baos used in the rest of the menu, the fried chicken comes served in a sesame bao. It was still just as light and fluffy as the traditional ones. The chunky battered chicken, marinated in soy milk, was moist inside and crisp outside. The Sichuan mayo added that extra flavour. A delight to the taste buds.
Recommended for a fuss-free, quick meal. Looking forward to my second visit to try out the rest of the menu. And if you’re planning on visiting BAO, expect to queue!