BAO was founded by siblings Shing Tat and Wai Ting Chung, and Erchen Chang. The creative trio set up the original six seater BAO bar at London’s Netil Market in 2012 after working the street food markets around London, serving their now world-famous Taiwanese steamed buns. The first permanent BAO restaurant site followed on Lexington Street, Soho, in April 2015 and a larger two-floor site in Fitzrovia in July 2016. Diners travel from all over the globe to sample the team’s BAO buns and often post about their experience on social media

The team have travelled extensively together across Taiwan, China and Asia – cooking and eating and ultimately gaining inspiration for the birth of BAO, which has achieved cult status amongst London foodies.

BAO specialises in ‘xiao chi’ small snacks and ‘bao’ steamed milk buns, each individually made to a secret recipe the trio have spent years developing – BAO Soho was awarded a Michelin Bib Gourmand in 2016.