BAO announce new noodle shop in Shoreditch, inspired by Taiwanese national dish

·2-min read
<p>Midcentury goodness: the new east London opening</p> (Bao)

Midcentury goodness: the new east London opening

(Bao)

The group who helped popularise bao buns in London is set to celebrate Taiwanese noodle shops with its newest venture.

BAO – the street food pioneers who are now backed by restaurant giant JKS – will open BAO Noodle Shop on Shoreditch’s Redchurch street later this month, on June 23.

The stylish restaurant, which like the group’s newest other sites has a pleasingly Lego-does-midcentury look – plus new video-game inspired wallpaper – will be a first for BAO and will specialise in bowls of beef noodle soup, broadly considered Taiwan’s national dish. With the wheat noodles made fresh on site daily, there will be two types of soup served from the open kitchen: one slightly heavier and richer, made in the traditional comforting style with both beef cheek and shortrib as well as spiced beef butter and fermented greens.

The other will be lighter, and will be a version of a Tainan-style broth – named for the city on Taiwan’s southwest coast – made with rump cap and 400 day-aged white soy. The beef too will be aged, for 40 days.

Other menu highlights will include three revamped versions of BAO’s famous buns – reworked versions of their panko shrimp croquette, Iberico pork, and black garlic sauce with shredded cabbage baos – as well as an array of dumplings and snacks including fried cheese rolls and a lu rou fan, the braised pork belly bowl. Puddings will include the group’s popular fried Horlicks ice cream, and a new creation dubbed by the capital-letter obsessives as BAOBING, where flavoured shaved ice will be covered in fruits and cream.

Likewise, cocktails will be available, including the fun-sounding Calpis Fizz, which is named for the century-old, milky Japanese soft drink.

 (BAO)
(BAO)

Besides the food and drink, more fun will be the restaurant’s downstairs area, which will be given over to entertainment rooms boasting KTV, or karaoke TV, which will be available to book.

BAO’s founder Erchen Chang said of the project, “Beef noodle is a national obsession in Taiwan with annual competitions taken very seriously over there, so we wanted to bring these comforting bowls to London and make them with the very best ingredients. I’m looking forward to introducing our new BAOBING desserts as well – they remind me of hot, humid days on the streets of Taipei.”

For more information, visit baolondon.com