The team behind Mr. Bao has just opened Daddy Bao in London's Tooting, which is named in honour of Joe, father of Frank Yeung, AKA Mr Bao (in Peckham).
Joe Yeung, a former restaurateur of 31 years, has been instrumental to the success of the first restaurant, advising on everything from recipes to service, and leaving little ‘inspirational’ notes around the place.
The new eatery serves the same Taiwanese bao as the original site, as well as some new dishes exclusive to this location. There’s a classic pork version made with meat from peerless Peckham butcher Flock and Herd, topped with pickles & peanut powder; shiitake mushrooms served teriyaki style with pickled onions and yellow bean sauce, and prawns with pickled mooli & spiced spring onion.
Sides include the kitchen's own yellow kimchi, a sweeter version of regular kimchi.
The new dishes include shen jian bao, a pan-fried soup dumpling, and Taiwanese fried chicken with smoked miso mayo.
For beverages, there are cocktails infused with Asian flavours, like the Szechuan old fashioned made with Szechuan pepper infused bourbon, brown sugar and bitters, and the lychee daiquiri. There’s also a new bespoke house beer.
