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BAO Celebrates a Decade of Creative Taiwanese Cuisine With Special Anniversary Menu
SummaryBAO celebrates its 10th anniversary, offering the classic buns at its original street food stall price from June 10 - July 10A new menu debuts, featuring charcoal-fried chicken steak, BAONUT, calamari BAO, dry beef noodles with bone marrowBAO is set to mark its 10th anniversary, celebrating a decade of Taiwanese-inspired innovation in London’s culinary landscape. Founded by Shing Tat Chung, Erchen Chang and Wai Ting Chung, BAO began as a humble street food venture, operating with nothing more than a cool box and a steamer. Over the years, it has grown into a renowned restaurant brand, famed for its cult-status Taiwanese steamed buns and xiao chi plates, influencing London’s perception of Taiwanese cuisine.To honor this milestone, guests can enjoy BAO's classic steamed buns at their original street food stall price starting June 10 for a month. Guests can indulge in beloved fillings like braised pork belly, beef short rib and vegan daikon, all folded into BAO’s pillowy-soft buns, delivering a nostalgic yet celebratory experience. Meanwhile, the restaurant is also unveiling a brand-new menu, introducing an entire section dedicated to Taiwanese fried chicken, featuring charcoal-finished fried chicken steak — a UK-first. Guests can personalize their dish with a house BBQ glaze dusted with garlic chili powder or a chili lime pour with shredded cabbage, alongside sticky Peking caramel wings and nuggets paired with Sichuan mayo, hot sauce, basil ranch, or yushiang for dipping.Beyond its savory selections, BAO is debuting the BAONUT, a decadent fusion of fluffy BAO and crispy Taiwanese donut, offering a unique twist on classic indulgence. Other exciting additions include a new calamari BAO, dry beef noodles infused with rich bone marrow, and a summer salad topped with juicy grilled chicken. The refreshing lineup of bubble teas introduces an aromatic mango and salted coconut flavor, expanding BAO’s beverage offerings.Reflecting on the journey, Shing Tat Chung shared, "We started BAO with no expectations - just three young creatives with a passion for food and design. We could not have imagined the journey that would come over the next decade." Co-founder Erchen Chang added, "We’re grateful to every single one of our guests and team members from over the years and excited to celebrate our 10th birthday in style. Having recently been back to Taiwan, we’re mixing up our menu for the first time, adding some new additions inspired by our trip. We can't wait to welcome BAO fans both old and new over the next month.”The anniversary celebrations will culminate in the Battle of the BAO, where alumni and current BAO chefs will compete for a spot on the new permanent menu. Hosted in collaboration with premium rewards card Yonder, the event promises a showcase of creativity and culinary expertise. BAO’s new menu and special £3.50 GBP (approx. $5 USD) pricing will officially launch on June 10 with the celebratory offer available across all locations until July 10, 2025.Click here to view full gallery at Hypebeast
Summary
- BAO celebrates its 10th anniversary, offering the classic buns at its original street food stall price from June 10 - July 10
- A new menu debuts, featuring charcoal-fried chicken steak, BAONUT, calamari BAO, dry beef noodles with bone marrow
BAO is set to mark its 10th anniversary, celebrating a decade of Taiwanese-inspired innovation in London’s culinary landscape. Founded by Shing Tat Chung, Erchen Chang and Wai Ting Chung, BAO began as a humble street food venture, operating with nothing more than a cool box and a steamer. Over the years, it has grown into a renowned restaurant brand, famed for its cult-status Taiwanese steamed buns and xiao chi plates, influencing London’s perception of Taiwanese cuisine.
To honor this milestone, guests can enjoy BAO's classic steamed buns at their original street food stall price starting June 10 for a month. Guests can indulge in beloved fillings like braised pork belly, beef short rib and vegan daikon, all folded into BAO’s pillowy-soft buns, delivering a nostalgic yet celebratory experience. Meanwhile, the restaurant is also unveiling a brand-new menu, introducing an entire section dedicated to Taiwanese fried chicken, featuring charcoal-finished fried chicken steak — a UK-first. Guests can personalize their dish with a house BBQ glaze dusted with garlic chili powder or a chili lime pour with shredded cabbage, alongside sticky Peking caramel wings and nuggets paired with Sichuan mayo, hot sauce, basil ranch, or yushiang for dipping.
Beyond its savory selections, BAO is debuting the BAONUT, a decadent fusion of fluffy BAO and crispy Taiwanese donut, offering a unique twist on classic indulgence. Other exciting additions include a new calamari BAO, dry beef noodles infused with rich bone marrow, and a summer salad topped with juicy grilled chicken. The refreshing lineup of bubble teas introduces an aromatic mango and salted coconut flavor, expanding BAO’s beverage offerings.
Reflecting on the journey, Shing Tat Chung shared, "We started BAO with no expectations - just three young creatives with a passion for food and design. We could not have imagined the journey that would come over the next decade." Co-founder Erchen Chang added, "We’re grateful to every single one of our guests and team members from over the years and excited to celebrate our 10th birthday in style. Having recently been back to Taiwan, we’re mixing up our menu for the first time, adding some new additions inspired by our trip. We can't wait to welcome BAO fans both old and new over the next month.”
The anniversary celebrations will culminate in the Battle of the BAO, where alumni and current BAO chefs will compete for a spot on the new permanent menu. Hosted in collaboration with premium rewards card Yonder, the event promises a showcase of creativity and culinary expertise. BAO’s new menu and special £3.50 GBP (approx. $5 USD) pricing will officially launch on June 10 with the celebratory offer available across all locations until July 10, 2025.
Click here to view full gallery at Hypebeast
