BAO Celebrates a Decade of Pioneering Taiwanese Cuisine with a Special Anniversary Menu

A new menu will be available from June 10 to July 10, with charcoal-fried chicken steak, BAONUT, calamari BAO, and dry beef noodles with bone marrow.

Image: BAO

BAO is poised to commemorate its 10th anniversary, highlighting a decade of Taiwanese-inspired innovation within London’s gastronomic scene. Established by Shing Tat Chung, Erchen Chang, and Wai Ting Chung, BAO originated as a modest street food enterprise, utilizing merely a cooler and a steamer. Over the years, it has evolved into a prestigious restaurant brand, celebrated for its iconic Taiwanese steamed buns and xiao chi platters, shaping London's view of Taiwanese cuisine.

Image: BAO

In commemoration of this milestone, patrons may savor BAO’s traditional steamed buns for their original street food stall price commencing June 10 for a duration of one month. Patrons may savor cherished contents such as braised pig belly, beef short rib, and vegan daikon, all enveloped in BAO's tender buns, providing a nostalgic yet festive experience. Simultaneously, the restaurant is launching a novel menu that includes a specific section for Taiwanese fried chicken, including charcoal-finished fried chicken steak – a first in the UK. Guests may customize their food with a house BBQ glaze infused with garlic chili powder or a chili lime sauce accompanied with shredded cabbage, plus sticky Peking caramel wings and nuggets served with Sichuan mayo, spicy sauce, basil ranch, or yushiang for dipping.

Image: BAO

In addition to its delectable offerings, BAO is introducing the BAONUT, an opulent amalgamation of airy BAO and crunchy Taiwanese donut, providing a distinctive variation on traditional delight. Additional enticing offerings comprise a novel calamari BAO, dry beef noodles enriched with sumptuous bone marrow, and a summer salad adorned with succulent grilled chicken. The new selection of bubble teas features a fragrant mango and salty coconut flavor, enhancing BAO's beverage range.

Image: BAO

In contemplating the voyage, Shing Tat Chung remarked, “We initiated BAO without expectations – merely three youthful creatives driven by a passion for food and design.” We could not have anticipated the journey that would unfold over the subsequent decade. Co-founder Erchen Chang expressed gratitude to all guests and team members throughout the years and conveyed enthusiasm for celebrating the 10th anniversary in a distinguished manner. Upon my recent return to Taiwan, we are diversifying our menu for the first time by incorporating new items inspired by our journey. We eagerly anticipate welcoming both longstanding and new BAO enthusiasts in the forthcoming month.

The centennial festivities will climax in the Battle of the BAO, when alumni and current BAO chefs will vie for a position on the new permanent menu. The event, organized in partnership with the premium rewards card Yonder, guarantees a display of innovation and culinary skill. BAO's new menu and promotional pricing of £3.50 GBP (about $5 USD) will formally debut on June 10, with this festive deal available at all locations until July 10, 2025.