The Pond pub in Brighton has launched the first standalone Baby Bao in St Jame's, London.
Bay Bao, which has been a permanent residency since 2015 at The Pond, opened without fanfare at the start of the month.
The oriental menu, spearheaded by Chef Adrian Geddes, is 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).
Side dishes include Duck Chips (with kimchi, smoked garlic mayo, pineapple, peanuts and sriracha) and Gochujang Mac & Cheese, both firm favourites amongst Brightonians.
Baby Bao has built up a loyal veggie following and its meat-free buns have come to London too, including 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 the brand's signatures buns.
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.
Still paying homage to The Pond in Brighton, Baby Bao offers a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too.