Following the success of Baby Bao  in Brighton, the Taiwanese bun concept is landing in London.

Based in the heart of St James’s, the Baby Bao are bringing their much-loved street food to bao-hungry Londoners.

Baby Bao, a permanent residency since 2015 at established The Pond pub in Brighton, have developed the concept with Taste Wine Group into a pop-up to appear in their new Haymarket site.

BABY BAOThe oriental menu at Baby Bao, spearheaded by Chef Adrian Geddes, will be centred on the loaded pillowy buns, with signatures including Roast Pork Belly Bao (with hoisin, peanuts, cucumber, and scallion) and Cod Tempura Bao (with pickled fennel, tartare sauce and nori).

Brighton side dishes will also feature

Duck Chips (with kimchi, smoked garlic mayo, pineapple, peanuts and sriracha) and Gochujang Mac & Cheese, both firm favourites amongst Brightonians. Baby Bao have built up a loyal BABY BAOveggie following and their meat-free buns are coming with them to London, including their tasty Mushroom Bao with sweet n’ sour, miso mayo, crispy shallots, scallion and pickled carrot.

The menu also features a gluten-free section which involves crispy lettuce versions of their signatures buns. For dessert, Baby Bao is serving up Deep-Fried Oreos, Donut Baos and Malted Milk Cheesecake with Miso Caramel.

A strong cocktail offering has been developed with drinks such as the gin-based Dixie Dragon (made with chilli & lemongrass infused gin, lime, sugar and raspberry syrup) and Japanese whisky cocktail The Lowdown (made with barrelled Nikka, stirred with green tea syrup and bitters). Happy Hour is hosted every day between 4-7pm, sure to create a buzzing atmosphere.

Still paying homage to The Pond in Brighton, Baby Bao will offer a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too.

The casual two floor site features a cocktail bar and seating for 50 upstairs along with a roomy basement floor, perfect for hosting parties and events.

If successful, the Baby Bao pop-up site may become a permanent concept in the Haymarket site.

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