Bao started out as a street-food stall, famed for its gua bao (tiny, Taiwanese-style steamed milk buns that were gone in a couple of bites). That was followed by a dinky Soho restaurant that got even the critics waiting in line. While it’s still a cult address, our go-to is Fitzrovia, takes reservations and has the best signature dish (the inky-black cod bao). You’ll walk into an airy, stripped-back space, with stools around a U-shaped bar, where waiters dressed in crisp, lab-style white coats will hand you a tick-box menu and a pencil. Our advice? Don’t panic-order all at once: you can—and should—add more dishes later.
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FAQ's
What it is like to have your first date in this place?
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout.
How is this business operating during COVID-19?
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout.
The service is extraordinary. Plenty options of affordable house wine and foods are good. The slow cooked ribs is amazing and the staff is very helpful and friendly.