Just when you thought baos couldn’t get any better, along comes a firm Brighton favourite. These Taiwanese buns live amongst an oriental menu, spearheaded by Chef Adrian Geddes.
Don’t let the title fool you. These pillowly buns definitely aren’t small. Nearer burger sizes, they are perfect for those who wonder where their bao’s go after one bite. Whilst the Mushroom bao stands on its own, the winner is the Roast Pork Belly. The hoisin sauce nestles itself beautifully alongside pork and cucumber, lavishly scattered with peanuts and scallions.
The Duck Chips work perfectly with a combination of tangy kimchi and mild duck, covering thick cut chips and a smoky mayo on the side. Lovers of Mac & Cheese won’t be disappointed as bursting out from the creaminess is a delightfully spicy kick.
The wonderful thing that Baby Bao has done well is bring the combination of flavours and textures together with great delicacy.
With happy hour between 4-7, a strong cocktail offering sits alongside wine and craft beer. So make sure you ‘baonce’ to Baby Bao next time you’re near Piccadilly.
