Celebrating 10 Years of BAO

This June, BAO marks a milestone, ten years since a modest street stall with a steamer and a vision first introduced Londoners first introduced London to the rich flavours and culture of Taiwanese food.

Founded by Shing Tat Chung, Erchen Chang, and Wai Ting Chung, BAO has evolved from its humble beginnings into a defining presence on the capital’s dining scene. Over the past decade, the brand has done more than serve steamed buns. It has reshaped the UK’s understanding of Taiwanese cuisine, blending heritage with creativity and setting a new standard for East Asian inspired dining.

To mark this occasion, BAO is launching a month long celebration starting in June. From nostalgic pricing to the launch of an entirely new menu, this anniversary is a tribute to both its roots and the community that has supported it.

Back to where it all began: £3.50 Classic BAOs

In honour of their roots, BAO is turning back the clock. From 10th June to 10th July, the classic BAOs will be available for just £3.50. A sincere thank you to long time supporters and an invitation to newcomers to experience the dishes that started it all.

Diners can expect cult favourites such as braised pork belly, beef short rib, and vegan daikon, each served in BAO’s signature cloud like steamed bun.

Introducing BAO’s most ambitious menu yet

BAO is unveiling its most ambitious menu since its inception. Drawing inspiration from contemporary Taiwanese street food, this new chapter introduces a full section dedicated to one of the island’s most beloved dishes - fried chicken.

At the heart of the menu is a charcoal fried chicken steak, seared over open flames and served in two ways. One option is glazed in a sticky house barbecue sauce with garlic chilli dust, while the other is dressed in a bright chilli lime sauce and paired with crisp cabbage. Smaller plates include Taiwanese chicken wings coated in a rich Peking caramel glaze and golden nuggets served with bold dipping sauces such as Sichuan spiced mayo and basil ranch.

Additional highlights include a crispy calamari BAO, dry beef noodles enhanced with bone marrow, and a fiery summer salad crowned with grilled chicken. The menu reflects both depth and freshness, crafted for the season ahead.

Meet the BAONUT

In true celebratory fashion, BAO presents a new dessert. A hybrid of Taiwanese doughnut and soft steamed BAO, the BAONUT is deep fried to golden perfection. With a crisp exterior and a tender, fluffy centre, it is unapologetically indulgent and made to be shared.

The dessert is complemented by a refreshed drinks menu, including a standout mango and salted coconut bubble tea - a tropical, salty sweet combination that captures the spirit of summer.

Ten years on, the dream is still steaming

From a single food stall to an established name in London’s culinary landscape, BAO’s journey has always been rooted in flavour, culture, and community. This June, the restaurant group is not only marking a birthday, but celebrating the people who made it possible.

The story continues, and everyone is invited.