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The Latest Breaking News from Bao

Yes, London Is Having a Restaurant Merchandise Moment — And It Says Everything About How We Eat Now

Jolene, St. JOHN, Café Deco, Dishoom: the question isn't just which eatery are you, but why are foodie accessories suddenly... everywhere?

Livingetc

London leaver: 'our Hastings restaurant dream would have been impossible at London prices'

Kim Duke swapped south-east London for a new partner, home and career on the south coast

Evening Standard

Lunar New Year in London: where to celebrate the Year of the Wood Snake

Do you want a year of good fortune and happiness? Then it is time to tuck into some of London’s cult favourite hotspots, devour decadent treats, and toast the Lunar New Year, and we have you covered with our guide to all things going on in the city (from 29…

Wallpaper

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OPINION - Bao buns are the new hummus: I'm calling it

Had the pub chain Wetherspoons put bao on the menu 10 years ago, customers would’ve had no idea what they were dealing with. Yet such is the bun’s triumphant rise to the fore, ’Spoons has started experimenting with the Asian import, filling a pair with strips of fried chicken, katsu…

Evening Standard

BAO and Dover Street Market mark Year of the Dragon with baked goods and merch

BAO partners with Dover Street Market to celebrate the Year of the Dragon, presenting signature bakes, exclusive DSM x BAO products, and an installation ( until 11 February )

Wallpaper

Allday Goods’ nakiri knife is inspired by bao buns

This nakiri knife by Allday Goods features a bun-inspired handle made from London restaurant chain BAO’s plastic waste

Wallpaper

BAO’s debut cookbook reveals their deepest, darkest cooking secrets

After building a five-restaurant-strong empire and keeping their recipes under lock and key for a decade, the founders of BAO have revealed all in their debut cookbook. They chat to Kate Ng about their rise to the top

The Independent UK

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This Taiwanese fried chicken recipe is a closely guarded secret

We spent years keeping our Taiwanese fried chicken a secret, even from our staff, say BAO London founders Erchen Chang, Shing Tat Chung and Wai Ting Chung. Now, we’re sharing it with the world

The Independent UK

How to make classic pork bao

When they started a bao food stall in 2012, Erchen Chang, Shing Tat Chung and Wai Ting Chung couldn’t have predicted the cult following it would amass. Ten years and five restaurants later, they share their tips for perfecting the traditional Taiwanese steamed buns at home

The Independent UK

‘Who doesn’t love a nugget?’ How the fast food favourite got posh

We’ve come a long way from the humble Chicken McNugget, with high-end restaurants serving their own versions using cod cheeks, salt beef and even trotters. But why have they become so popular?

The Guardian - UK

JKS to run Battersea Power Station food hall

Arcade will include branch of Taiwanese restaurant brand Bao

Evening Standard

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