BAO

"Taiwanese buns (kids-friendly)"

@m2mgqfhpx5

"Spécialités de Bao. Recommandé par Le Michelin."

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"Les brioches sont énormes, mais avec un nom pareil... ce serait un crime de ne pas s'y arrêter. Non ?"

@miammiamparis

"nice mais plutot impersonnel "

@leadouhard

"Bao au porc confit testé. Très bon. Comme tout à Londres, assez cher pour quelques bouchées (£6.5 )"

@murielbm

"Lovely lunch with Lottie. Fab classic bao. Good fries. "

@elvirederoyere

"There are some things in life worth queueing for – and that includes the delicious buns here at this simple Taiwanese operation. It is a sweet and unpretentious place, helped along by service from a friendly young team. The classic bao and the confit pork bao are standouts, along with ‘small eats’ like fried chicken with hot sauce. They operate a number of other restaurants across London, including in King's Cross and Shoreditch."

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"Amazing team amazing food Highly recommended !!! "

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"Bib gourmand Incroyable !!! Et pas cher "

@ancme

"ils ont plusieurs adresses"

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"Restaurant taïwanais qui fait partie d’un groupe ayant 7 restaurants à Londres. À la carte : des nouilles, des gua baos et divers accompagnements qui n’ont pas l’air dénués d’intérêt. J’ai testé l’adresse de Shoreditch que j’ai beaucoup aimée. "

@evacasselacroute

"Plus d'infos dans le Cartoville Londres 2025 (Quartier B) !"

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"porc braisé avec Coriandre ou poulet ou agneau.prendre 3 ou 4 bao.Bcq de monde "

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"Cuisine : Taïwanaise Spécialités : Buns vapeur garnis de porc ou de champignons. Prix : Buns à partir de 4,50 £. Adresse : 53 Lexington Street, W1F 9AS (Soho). Pourquoi y aller : Une cuisine inventive et délicieuse dans un cadre moderne"

@mathilde.thv

"The toilet is very exposed to the whole restaurant "

@heater.krakens0h

"Best bao ever 🤤 ps : finir le bao à la crème glacée en dessert 🍨 "

@aliciachnvt

"Empiffrez-vous de toutes les brioches dans cette succursale de Soho de la chaîne londonienne bien-aimée BAO. En temps normal, ils n'acceptent pas les réservations, mais les temps ont changé et vous pouvez désormais réserver votre place sur leur site web évitant ainsi les files d'attente dignes de Padella. Vous y dégusterez des petits pains moelleux garnis de porc confit ou de poulet frit. Pour les plus gourmands, il existe même une variété de glace Horlicks frite."

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"Excellentes petites brioches chinoise farcies à la viande. Un régal ! 😋"

@amaug

"Petite carte mais produits excellents"

@coucoupav

"there are more locations in London "

@emy153

"très bon resto à Bao (plutôt pour manger rapidement ou à emporter) un peu serré 16 pounds le menu midi "

@lou.coulet

"BAO, of course, serves exactly that—soft, pillowy steamed buns filled with a variety of big, addictive flavors, ranging from fried chicken smothered in Szechuan mayo and kimchi to confit pork layered with peanut powder. The tantalizing menu, based on Taiwanese street food, places equal emphasis on xiao chi (small bites). Our favorites include mushrooms sprinkled with fragments of century egg, and rectangular pig-blood cakes. The homemade peanut milk has a nostalgic, malty taste that makes for an ideal companion to your lunchtime meal. Though the line for a seat is often long, BAO is worth the wait. BAO, bien sûr, sert exactement cela : des petits pains cuits à la vapeur moelleux et moelleux remplis d'une variété de saveurs fortes et addictives, allant du poulet frit recouvert de mayonnaise du Sichuan et de kimchi au porc confit recouvert de poudre d'arachide. Le menu alléchant, basé sur la cuisine de rue taïwanaise, met également l'accent sur les xiao chi (petites bouchées). Nos favoris incluent les champignons parsemés de fragments d’œufs centenaires et les gâteaux rectangulaires au sang de porc. Le lait de cacahuète fait maison a un goût nostalgique et malté qui en fait le compagnon idéal de votre repas de midi. Bien que la file d'attente pour une place soit souvent longue, BAO vaut la peine d'attendre."

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"Recomendación de Frieze London. Hay más sucursales. Founded by Shing Tat Chung, Erchen Chang and Wai Ting Chung, the first permanent BAO restaurant opened in Soho in April 2015, following a successful period trading at Netil Market in Hackney. Following critical acclaim for its cult Taiwanese steamed buns and ‘xiao chi’ small plates from the likes of A.A Gill and Lisa Markwell, BAO have also opened BAO Borough, BAO King’s Cross, BAO Noodle Shop in Shoreditch, BAO Marylebone and BAO Noodle Shop in Battersea."

@anavic_hh

"Fluffiest baos et DA archi léchée. (Et ils font aussi karaoké)"

@jojopiccio

"Ristorante di Bao - guida Michelin"

@aryannao

"- Beef Rump bespoke aged 40-50 days"

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"Top: bao al maiale, bao al manzo, pickles."

@andreacarbonaro

"Bao excellents bib gourmand"

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"reco charlotte rime +++++ ~ surtout celui de soho "

@rionledragon

"Les meilleurs bubble tea et bao du monde !! "

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"Plus d'infos dans le Cartoville Londres 2024 (Quartier B) !"

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"Classic Bao, Fried Chicken Bao, Yakult Float (!), Peanut Milk - all delicious "

@coletteos

"Small minimalist Taiwanese restaurant with concise menu of small dishes for sharing + range of bao buns. Pairs nicely with house oolong beer."

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"BAO asiatique environ 10€ "

@annalancesseur

"Bao: small place, a bit pricey but good. Not much variety/small menu."

@babouche28

"Cosa mangiamo oggi? Specializzato in bao "

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"Condé Nast https://www.cntraveller.com/gallery/best-restaurants-london"

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"Times out Cosa mangiamo oggi Though based on Taiwanese street-food dishes, Bao’s kitchen really pushes those boundaries. The restaurant’s name derives from ‘gua bao’: fluffy white steamed buns, in this case filled with braised pork, sprinkled with peanut powder. Other sorts of bao are more slider-like. But buns are only half the story. Xiao chi (small eats) are given equal prominence, and the drinks list is especially distinguished."

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"Times out Cosa mangiamo oggi Though based on Taiwanese street-food dishes, Bao’s kitchen really pushes those boundaries. The restaurant’s name derives from ‘gua bao’: fluffy white steamed buns, in this case filled with braised pork, sprinkled with peanut powder. Other sorts of bao are more slider-like. But buns are only half the story. Xiao chi (small eats) are given equal prominence, and the drinks list is especially distinguished."

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"resto cool reco Guillaume ars"

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"Légèrement éloigné des restaurants touristiques. Les baos sont délicieux. "

@gastrobriso

"Camera-wielding gastro geeks used to queue down Lexington Street hoping to hashtag London’s finest bao, but now Bao Soho offers bookings. Spend your tenner wisely by picking from the line-up of steamed buns (the classic with braised pork belly, peanut powder and fermented greens is a must), but don’t ignore the xiao chi snacks such as trotter nuggets or mapo aubergine with chi shiang rice. Also try Bao Borough, Bao Fitz, Netil Market’s Bar Bao and Café Bao in King’s Cross."

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"Bao https://baolondon.com/restaurant/bao-soho/ J’ai adoré"

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"⭐️ 🔝 - boeuf maturé avec riz"

@gregziz

"Excellents bao à emporter !"

@pyrenetg

"hmmmmmmm on a bien mangé, portions petites mais un menu à 15£ suffit (et plus optimal niveau prix) "

@raul.glm

"Si mangia bene, per una cena diversa e non affamati"

@picagiu

"Went to Marylebone. Lovely food, defo want to go again. "

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"Fried Chicken bao Duck bao Beef short bao Taiwanese Fried chicken "

@riccardo.goretti01

"Japanese cuisine specialising in bao buns €€"

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"Really nice bao—plan ahead bc it’s always busy"

@adelaidembrooks1

"Cantine taïwanaises Sans réservation "

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"Resto viande reco Camille "

@valentine.cuzin

"Bip gourmand Michelin Restaurant taïwanais Reco : Bao classic, taiwannese Fried chicken "

@lamissathane

"L’addition monte vite mais absolument délice "

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"Très bon bao : l’assiette de shiitake et le bao classique sont à ne pas manquer "

@mahault.roquette

"Bao et soupes de nouilles Plusieurs adresses existent "

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"Baos are soft, doughy rice-and-milk buns, stuffed with any number of Taiwanese-style delicacies, like slow-cooked pork or daikon. And there are lines out the door for them at this sleek, wood-lined shoebox of a spot in Soho at any given time of day. (They also serve really good battered fries and chicken nuggets.) Like many good things in London, the founders first gained popularity for their Baos with a roving market stall that's still going in Hackney (where the lines are just as long). They're so popular that only a few months later, they opened another spot in Fitzrovia which is just as popular (if not more.)"

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"Great Bao place - 8/ Bao - w/ Lama & Rashid"

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"Baooooo miam miam juste un peu cher "

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"Meilleurs bao de Londres askip"

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"Amazing bao restaurant in the heart of Soho on a budget."

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"Koko’s Rec: modern Taiwanese, great vibes in the location near British Museum"

@sibelw

"Bao buns. So fucking good."

@tom.coe1

"Taiwanese fried chicken, bao classic, chi shang rice "

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"Excellent and budget friendly."

@andreagonzalezpagan

"Michelin Bib Gourmand Good sake"

@antho_lal

"Overall good but imo the filling could be better "

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"Recommended by thomas straker, clerkenwell boy, jamie oliver, kirthana, noorishbynoor"

@ghazal_diani

"Resent the queue - Fitzrovia location better and can be booked! "

@marijke220

"Amazing baos, quite pricey. Very small restaurant, love the vibe."

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"Taïwanais Michelin bib Marc-Olivier 2023"

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"£15 for 3 (small but sufficient) courses"

@noemie.renard51

"Bao tradicional 10/10. Must pedir las papas de camote y el postre de helado con bun "

@anaclaujdb

"Baos increíbles. Muy caro si pides entrantes, mejor pedir solo Bao."

@mimilno

"Bao buns! Best place to dine alone"

@tara2

"Setas Bao classic Bao chicken "

@mery_ojeda97

"Petits baos designs, reco chef"

@pecpecloulou

"A bit expensive but delicious"

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"Le mini spot de Bao London (j’ai bien dit « mini ») Très cool !"

@ed___

"There are some things in life worth queueing for – and that includes the delicious eponymous buns here at this simple, great value Taiwanese operation. The classic bao and the confit pork bao are standouts, along with ‘small eats’ like trotter nuggets. There's also another Bao in Windmill St."

@cleo.rzk

"c’était bon j’ai tro aimé la texture du bao la prochaine fois je prendrais + de choses e j’aime tro la vibe aussi ils sont tous mimi e gentils"

@miaousiam

"8/10: Great Bao experience, gourmand food, informal setting, cozy and friendly staff, soho restaurant (which means a bit too noisy and not too much space)"

@antigonep

"Chicken bao is incredible "

@katesutton

"De délicieux bao et je recommande la boisson Pico Fizz. Prix abordable et service rapide."

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"Bp de monde et un peu cher mais très bon"

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""The Horlicks ice cream bun is outstanding, one of my favourite ice cream sandwiches in London.""

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"Went to shoreditch one, really good Korean "

@brunelletto

"Bao London sur insta, looks so good "

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"Plus d'infos dans le Cartoville Londres 2023 (Quartier B) !"

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"אם אתם בעניין של לחמניות באן רכות ממולאות במילויים מפתיעים ומופלאים – הגעתם לגן עדן."

@noyzuberi255

"Bib gourmand Classic / lamb / poulet frit + coquille st Jacques + aubergines + dessert "

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"You need to try the foamy drinks "

@tastedbyanna

"Really flawless. The gyoza and the fried chicken are just amazing. Need to come back and try the Noodles."

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"Taiwanese, pillowy bao / other locations in Borough and Shoreditch but the Soho one is still the best (long queues on weekends) / commander le Classic même si tout est bon / @arunniima recommande aussi de prendre une assiette de poulet frit, délicieux selon elle "

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"Temple du bao (bun taïwanais à la vapeur saupoudré de cacahuètes 4,5-5,5 livres"

@mimimalouine

"Super easy è buono per fast lunch "

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"Great spot for lunch alone or with small company. Fried chicken bao and peanut milk are a must order. If feeling a drink old-fashioned is a great complement. £50 avg eating well"

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"Chinese restaurant serving bao sandwiches and other small Chinese dishes. "

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"Google Maps Link Updated: Tue, 01 May 2018 07:45:22 +0000"

@xavier.hudsyn3

"Great food, but small portions. Staff was a bit lost on the orders "

@lucianaroborges

"£ - set menu is a good deal (bao, rice dish, side for £15). Need too book. Mushroom squishy things nice. Daddy Bao better. Ordered: fried chicken bao/ original bao/ fried chicken/ mushroom side/ both rice dishes"

@verityek

"Restau de bao buns très bon. Sympa à partager. Bon pour date ou entre amis. Assez demandé, réserver ou aller sur place (30min d'attente)"

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"Celui au poulet est top ! ♡ "

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"Various locations, Bao buns"

@joshuabdavies

"excellents baos (surtout le fried chicken) "

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"Bon bao petit resto assez rapide "

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"Un peu cher mais délicieux !! Service au top, tout était trop bon, les cocktails aussi "

@adele.sin

"Taiwanese baos. Sometimes a queue "

@nicolalimbach

"Intimate, wood-furnished space for steamed milk buns & other inventive Taiwanese eats & drinks. There are a number of other locations in London but this is the original. CNT Best Restaurants in London 5/22. Hours: Mon-Thurs 12-3 & 5-10, Fri-Sat 12-10:30 & Sun 12-5. Visited 6/22. "

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"Top50 time out Order the classic bao"

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"Daria and Ayuran really like this place "

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"3/5: pork belly Bao, coconut loaf. Good buns (soft, fluffy) but nothing to write home about."

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"Excellent mais cher, attention au pourboire annoncé à la fin, possibilité de refuser, service à desirer"

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"£ - home delivery just as good. Not great atmosphere (no music), but lovely staff. Set meal is good and filling. Need to try ice cream bao"

@aliceking

"£ - set menu is a good deal (bao, rice dish, side for £15). Need too book. Mushroom squishy things nice. Daddy Bao better. Ordered: fried chicken bao/ original bao/ fried chicken/ mushroom side/ both rice dishes"

@verityyes

"Très bon mais petites portions "

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"Super bons baos, penser a y aller tot"

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"Taiwanese small casual restaurant in Soho. Amazing food and drinks "

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"Sale en Via Michelin, precio razonable."

@mariasegurola

"Great baos and fried chicken is really good! Very small but cozy, with excellent service and a really authentic feel! Would recommend for groups of 3 people max."

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"Restaurant Thaï minuscule mais très bon (un peu épicé quand même)"

@ulpeo

"Petites portions ! Très délicat ✨"

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"Taiwanese tapas, small and cozy "

@trisha1998

"steamed buns (the classic with braised pork belly, peanut powder and fermented greens is a must), but don’t ignore the xiao chi snacks such as trotter nuggets or mapo aubergine with chi shiang rice. Also try Bao Borough, Bao Fitz, Netil Market’s Bar Bao and Café Bao in King’s Cross"

@alexandre.moreau06

"recommended by Georgina ££"

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"Plus d'infos dans le Cartoville Londres 2022 (Quartier B) !"

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"4.5/5 - Simply excellent. Delicious bao buns, friendly staff and an intimate setting. Get the confit pork it was genuinely incredible. Don’t be distracted by their other branches - the Soho one is the real deal. "

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"Délicieux Baos, guide Valentine"

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"C'est sur le modèle des stands de rue typiquement taïwanais que le restaurant mise, pour notre plus grand bonheur. C'est d'ailleurs sur un marché qu'est né ce restaurant désormais bien connu. Au programme, une succession de petits plats frais et innovants qui revisitent la cuisine taïwanaise, mais aussi coréenne. Vous ne pourrez passer à côté des délicieux Xiaochi ou encore les fameux Bao, ces petits pains moelleux cuits à la vapeur et fourrés à la viande, aux légumes ou encore au soja mariné. Vous pourrez même tester le Bao en dessert ! Un délice."

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"Plusieurs restaurants à Londres / chinois"

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"Get classic Bao + chicken Bao "

@josephinecn

"Paragraphs are the building blocks of papers. Many students define paragraphs in terms of length: a paragraph is a group of at least five sentences, a paragraph is half a page long, etc. In reality, though, the unity and coherence of ideas among sentences is what constitutes a paragraph. A paragraph is defined as “a group of sentences or a single sentence that forms a unit” (Lunsford and Connors 116). Length and appearance do not determine whether a section in a paper is a paragraph. For instance, in some styles of writing, particularly journalistic styles, a paragraph can be just one sentence long. Ultimately, a paragraph is a sentence or group of sentences that support one main idea. In this handout, we will refer to this as the “controlling idea,” because it controls what happens in the rest of the paragraph."

@jsheehy.mba2023

"Petit restau taiwanais spécialisé dans les baos, petit prix et petit à assiettes pour pouvoir en goûter plusieurs 😋"

@sigridr27

"A few locations. Tasty buns and stuff"

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"Super good Taiwanese food. However there is often a queue"

@margherita.fadda

"Infatuation London Hit List"

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"Great set lunch men(and early dinner) for £15, delicious, great tea"

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"Si tratta di un locale interamente arredato con strutture in legno e specializzato in cucina taiwanese. Le pietanze, come il tradizionale pollo fritto, sono da mangiare rigorosamente con le mani!"

@charlienoir

"https://instagram.com/bao_london?utm_medium=copy_link"

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"Tres bon. 1 seul BAO n'est pas suffisant. Il faut en prendre 2 + 1 side pour etre bien"

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"https://www.timeout.com/london/restaurants/bao"

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"Good but not a lot of food for the price"

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"Classic bun (better than Confit pork) Taiwanese crispy chicken with hot sauce Beef soup Guinea Fowl Rice (OK, although not as special: Trotter nuggets, Aubergine Wonton) "

@victor.marpal

"Camera-wielding gastro geeks used to queue down Lexington Street hoping to hashtag London’s finest bao, but now Bao Soho offers bookings. Spend your tenner wisely by picking from the line-up of steamed buns (the classic with braised pork belly, peanut powder and fermented greens is a must), but don’t ignore the xiao chi snacks such as trotter nuggets or mapo aubergine with chi shiang rice. Also try Bao Borough, Netil Market’s Bar Bao and the new Café Bao in King’s Cross. Price: Bao from £5.50; Taiwanese fried chicken with hot sauce from £5.75."

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"Bao coréen bon mais minuscule"

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"recommande par @whatsfordinner"

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"40/100 best resto in London "

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"Ajouté par 353 utilisateurs"

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"can’t book - tiny place but amazing food. "

@yates999

"steamed buns and Taiwanese cuisine"

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"Altre informazioni nella Cartoville Londra 2020!"

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"So WORTH IT. Low budget. Watch out for the line tho, it can take quite a long time to get a table, ideal to go around 12ish, before the crowd. Everything lil plate is good."

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"Plus d'infos dans le Cartoville Londres 2021 (Quartier B) !"

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"Delicious steam bums ( gert de mangeleer )"

@eddy.beckers

"bao. conseillé par Laurène c'est assez petit "

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" (taiwanese): fried chicken or confit pork bao or small plate pigs blood cake, trotter nuggets)"

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"Bib Michelin Resto taïwanais"

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"Plus d'infos dans le Cartoville Londres 2020 (Quartier B) ! Commandez le guide ici : https://bit.ly/2VsA0ja"

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"Recommandé par pas mal d'adresses, à test peut être stylé "

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"Recommandé pas Taku Sekine (cheval d'or)"

@hanglade98

"Go for Baos, always a queue"

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"Høl i veggen. Veldig populært og kjempegod mat! Jeg og mamma spiste lunsj der. "

@simentorgersen56

"Bao burger inspiration vietnam"

@macop

"Need to cue but worth the wait"

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"More information in the Everyman MapGuide 2020! The Everyman MapGuide can be found in your nearest bookshop or ordered online"

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"More information in the Knopf London MapGuide 2020! Order the guide here: http://bit.ly/2PTvW99"

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"C'est sur le modèle des stands de rue typiquement Taïwanais que le restaurant mise, pour notre grand bonheur. Une succession de petits plats frais et innovants qui revisitent la cuisine taïwanaise, mais aussi coréenne. Vous ne pourrez passer à côté des délicieux Xiaochi ou encore les fameux Boa, ces petits pains cuits à la vapeur et fourrés à la viande, aux légumes ou encore au soja mariné. Vous pourrez même tester le Boa en dessert ! Un délice."

@helloskam

"Mais informações no Guia de Bolso Cartoville Amesterdão! Encontrará este e outros guias na sua livraria preferida"

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"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

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"Taiwanés buenísimo. Tb en fitzrovia. "

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"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@wanderlusta

"No reservation - sometimes there’s a queue in front"

@juliatg

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@florentinerecommends

"good if you're a huge bao fan "

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"The need right now is real! 😫 📍BAO (@bao_london) 🇬🇧"

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant "

@ohirsch38

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@katharinaklug

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@livia.adrower

"Plus d'infos dans le Cartoville Londres 2020 (Quartier B) ! Commandez le guide ici : https://bit.ly/2VsA0ja"

@

"réserver à l'avance, cher mais régals, petits plats à partager, attention les bao burgers c'est totalement cheaté"

@

"OMG best Baos. Don’t even try another place. "

@

"taiwanese, serve Bao buonissimi (ottimo quello con pollo fritto)"

@

"Super famous can’t book taiwanese restaurant in London famous famous for its fluffy buns !!!"

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"Klein hapje tussendoor. Bao broodjes"

@

"Faire la queue/un peu d attente "

@

"Recommendations : Chef Specials or Guinea Fowl Chi Shiang Rice"

@

"No reservations, usually long queue. TO’s ‘Best Cheap Eats’"

@

"Chers mais vraiment trop bons leurs petits bao burgers ils en font un super original avec de la glace pour le dessert "

@

"Commander moins qu’ils préconisent car copieux "

@

"FR A l’ère de Twitter, le concept séduit les trentenaires londoniens. En témoigne la queue qui s’étire sur le trottoir devant ce restaurant où tout est court : la carte, les minitables, le plat signature léger - une sorte de bun moelleux, cuit à la vapeur et fourré de viande et de légumes parfumés. L’attente elle-même n’est pas longue, car on mange vite dans ce microrestaurant japonisant. Vous commencez par remplir vous-même votre commande en cochant baos, pickles et saké. Des serveuses vêtues d’une blouse blanche vous apportent votre joli plateau, et puis voilà. Le Coréen David Chang a inventé la street-food assise, en quelque sorte. Un coup de génie. EN In this era of 140-character Twitter, London’s thirty-something crowd adores the concept. As evidenced by the line stretching along the pavement in front of this restaurant where everything is short: the menu, the mini-tables, the light signature dish – a kind of soft bun, steamed and filled with flavourful meat and vegetables. The wait itself is not long, either, because people eat quickly at this Taiwanese-inspired micro-restaurant. You start by filling out your order yourself, checking boxes for baos, pickles and sake. White-smocked servers then bring you your pretty tray and there you have it. In a way, South Korean-American David Chang invented sit-down street food. A stroke of genius."

@

"Great lunch spot for smaller bites. Best dish is the trotters hands down "

@

"posto (ce ne sono anche altri) fanno i bao (£5-6)"

@

"Baos are soft, doughy rice-and-milk buns, stuffed with any number of Taiwanese-style delicacies, like slow-cooked pork or daikon. And there are lines out the door for them at this sleek, wood-lined shoebox of a spot in Soho at any given time of day. (They also serve really good battered fries and chicken nuggets.) Like many good things in London, the founders first gained popularity for their Baos with a roving market stall that's still going in Hackney (where the lines are just as long). They're so popular that only a few months later, they opened another spot in Fitzrovia which is just as popular (if not more.)"

@

"Deep fried chicken taco shell available at all US soon"

@champagnesocialist