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Bao burgers and other playful, American diner-inflected Chinese dishes are served at this cosy and casual Bangkok spin-off of a hit Hong Kong restaurant. The talents of Toronto-born owner May Chow, a rising star on the Asian cooking scene, stretch far beyond bao and the menu reflects this.
Rating : 16/20
Start with well-seasoned scallop and chips featuring fresh scallop ceviche and light crackers that give a crunchy texture. Try the sweet and salty pork char sui if you prefer something more intense. The unique truffle fries with pickled daikon is lightly seasoned with the subtle flavour of the truffle. The fluffy yet dense bread of the pork belly bao balances well with the juicy pork belly. Sichuan chicken bao has a piquant-tangy sauce atop the crispy fried chicken. Another highlight is green tea ice cream bao, which comes with a generous amount of condensed milk. The bao on the ice cream is crispy and sweet, contrasting well with slightly bitter green tea ice cream. A sweeter option still is salt caramel ice cream bao with vanilla ice cream.
Rating : 34/40
The menu includes wines, sakes, beers and whiskies, as well as signature cocktails that keep up the spirit of experimentation.
Rating : 18/20