Our pro says
My first taste of BAO was on a miserable winter day in 2013 at a street food market. I saw these pillowy buns steaming in traditional bamboo baskets and, from my first braised pork and fermented greens bao topped with peanut powder (now referred to as the ‘Classic’), I was hooked.
A lot can happen in 10 years but, since joining forces with hospitality juggernaut JKS (behind acclaimed institutions such
