BAO Celebrates a Decade of Creative Taiwanese Cuisine With Special Anniversary Menu

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Summary

  • BAO celebrates its 10th anniversary, offering the classic buns at its original street food stall price from June 10 – July 10
  • A new menu debuts, featuring charcoal-fried chicken steak, BAONUT, calamari BAO, dry beef noodles with bone marrow

BAO, founded by Shing Tat Chung, Erchen Chang, and Wai Ting Chung, is preparing to celebrate its 10th anniversary. This restaurant has been a significant part of London’s culinary scene for a decade, offering Taiwanese-inspired dishes that have reshaped the city’s perspective on Taiwanese cuisine. Starting as a simple street food business with just a cool box and a steamer, BAO has now grown into a highly esteemed restaurant chain, recognized for its popular Taiwanese steamed buns and xiao chi dishes.

Starting June 10th, guests can celebrate this milestone by savoring BAO’s traditional steamed buns at their original street food prices for an entire month! Favorite fillings like braised pork belly, beef short rib, and vegan daikon will be nestled within BAO’s soft, pillowy buns, offering a delightful blend of nostalgia and celebration. Simultaneously, the restaurant is revealing a fresh new menu, showcasing an entire section dedicated to Taiwanese fried chicken. This includes the UK-first charcoal-finished fried chicken steak. Diners can customize their dish with options like a house BBQ glaze sprinkled with garlic chili powder or a zesty chili lime drizzle topped with shredded cabbage. Accompaniments include sticky Peking caramel wings and nuggets, served with a variety of dipping sauces such as Sichuan mayo, hot sauce, basil ranch, or yushiang.

BAO is introducing something new: the BAONUT, a delightful blend of soft bao and crispy Taiwanese donuts, offering a fresh take on traditional indulgence. Other thrilling novelties include a calamari bao, noodles with dry beef enhanced by rich bone marrow, and a salad featuring grilled chicken during the summer months. The innovative selection of bubble teas now boasts an intoxicating mango and salted coconut flavor, broadening BAO’s drink options.

Looking back on our journey, Shing Tat Chung expressed, “BAO began with no preconceived notions – merely three enthusiastic creatives driven by a love for food and aesthetics. The incredible journey that unfolded over the subsequent decade surpassed all our initial expectations.” Erchen Chang, another co-founder, said, “We’re immensely thankful to each of our guests and team members who have been part of our story through the years. To celebrate our 10th anniversary in style, we’ve returned to Taiwan for inspiration and are introducing some exciting new menu items. We eagerly anticipate welcoming both long-time BAO enthusiasts and new fans over the next month.

The grand finale of our anniversary festivities is the Battle at BAO, where past and present BAO chefs will battle it out to secure a place on our new permanent menu. This exciting event takes place in partnership with premium rewards card Yonder and offers a glimpse into the creativity and culinary prowess on display. Starting June 10, our revamped menu and special $5 USD pricing (approx. £3.50 GBP) will be officially introduced across all locations. This launch offer will remain available until July 10, 2025.

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2025-06-02 06:56