BAO to open first all-day dining venue

The founders of BAO, the Taiwanese steamed bun concept that made the move from food bar to restaurant in 2015, have announced they will open their first all-day dining concept in King’s Cross this May.

Shing Tat Chung, Erchen Chang and Wai Ting Chung’s upcoming project, Cafe BAO, will be inspired by Yōshoku cuisine, a nostalgic take on western-style cooking commonly found throughout Asian cafes, iconic Taiwan restaurant Bolero and old kissatens of Japan.

The latest incarnation of BAO will open its doors in Pancras Square, near King’s Cross and St Pancras Stations and Coal Drop’s Yard, and will also take reservations.

Cafe BAO’s menu will serve re-imagined classic dishes, as well as some of BAO’s famous creations.

Served until midday, the breakfast service will feature a menu including BAO loaf with syrup and butter, a baked ham hock congee pie and a bacon, egg, cheese and spring onion pancake.

BAO Bakery Goods (BBG) will feature for the first time, offering a range of handmade baked goods, including pork pie BAOZI, salted egg ‘muffin’ BAO and BAO cookie using Pump Street Chocolate, as well as the limited edition celebration items, to be enjoyed in the restaurant or takeaway via a to-go counter.

BBG will feature a bespoke BAO making service as well as a series of workshops.

“The inspiration for Cafe BAO stemmed from Yōshoku cuisine, an interpretation of western food, seen through an Asian lens,” says Chang, co-founder and food art director.

“This style of cooking is something that’s always resonated with us and made us feel quite nostalgic.

“After a recent trip to Taipei, Hong Kong and Osaka we realised we wanted to bring it to life.”