Despite its slightly different name, the new restaurant from Frank Yeung is expected to have a similar menu to its Peckham counterpart with options including bao buns filled with pork, pickles and peanut powder; beer marinated prawns, pickled mooli and spiced spring onion; and braised tofu with golden kimchi.
Sides and small plates will comprise smacked cucumbers; fried chicken with miso mayo; Taiwanese sausage; and Tenderstem with ponzu dressing.
A sweet bao will be available for dessert, deep fried and filled with melted chocolate and toasted marshmallow.
The new opening is named after owner Frank Yeung’s father Joe - a former restaurateur of 31 years. Yeung was instrumental in the success of the first restaurant, and so his son chose the name ‘Daddy Bao’ in homage to him.
The UK’s increasing appetite for Asian cuisine has led to a boom in the market for Taiwanese food, and in particular its steamed buns. Bao buns can now be found across the UK at small restaurant groups including Bao, which now operates two sites; Yum Bun, which operates at Street Feast and Old Spitalfield Market’s The Kitchens; and Shoryu ramen, which recently added the steamed buns to its menu, as well as on the menus at larger chains including YO! Sushi and Wagamama.