Shing Tat Chung, Erchen Chang and Wai Ting Chung, the trio responsible for putting Taiwanese steamed buns on the London map when they founded BAO, will launch their newest offering in King’s Cross this spring.
Cafe BAO will be an all-day dining experience inspired by Yoshoku cuisine, a nostalgic take on western style cooking commonly found throughout Asian cafes.
The newest edition of BAO will take residence in Pancras Square, a stone’s throw from King’s Cross and St Pancras Stations and Coal Drop’s Yard, and take reservations.
Taking inspiration from Taiwan’s oldest, most iconic restaurant, Bolero, as well as old kissatens of Japan, the new all-day menu will see classic dishes reimagined with the innovative twists BAO has become known for, and as well as some of BAO’s greatest hits.
The opening comes following the success of BAO Soho, BAO Fitzrovia, and most recently BAO Borough, as well as older sibling, XU, the Taiwanese Teahouse & Restaurant in Chinatown.
Cafe BAO marks the first time BAO will open for breakfast. Served until midday, the breakfast service will feature a menu which sees innovative twists on classic western and Asian dishes sit alongside each other in harmony - including BAO Loaf, Syrup and Butter, Baked Ham Hock Congee Pie and Bacon, Egg, Cheese 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 the brand has quickly rose to fame for, 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.
Founder and Food Art Director, Erchen Chang, said, “The inspiration for Cafe BAO stemmed from Yoshoku cuisine, an interpretation of western food, seen through an Asian lens. 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.”