Located moments from Oxford Street on Marylebone's James Street, BAO Mary will be set over two floors offering a menu that centres around dumplings with options including boiled cull yaw dumplings; boiled prawn dumplings; and pan-fried mushroom guo tie dumplings.
Other dishes include street food-style Majiang noodles; bone marrow, cured egg and gao rice; Taiwanese-fried chicken chop; and beef tendon nugget with burnt chilli sauce. A selection of BAO's eponymous bao buns will also feature on the menu.
Entering beneath a coffee-coloured awning, guests will step into a dining room which is both ‘utilitarian and nostalgic’.
Diners can sit on white stools at low tables covered with pale green glass, or at the counter at the rear of the restaurant, with a view into the kitchen.
The upstairs space is dedicated to smaller tables while the downstairs space can be booked by larger groups.
The kitchen itself is lined with BAO’s trademark white tiles, while in the restaurant, dark wood panelling and soft lighting add ‘warmth and cosiness’.
“Dumplings are a dish I could eat endlessly, so bringing our interpretation of a Taiwanese dumpling house into our world is hugely exciting,” says BAO co-founder Shing Tat Chung.
“Sometimes I think we should open restaurants just to serve the food I always want to eat, which is why you’ll regularly find me at BAO Mary.”
The launch will bring the JKS Restaurants-backed group up to a total of five sites.
The group opened its first bricks and mortar restaurant in 2016 following the success of their BAO Bar in Hackney.
