BAO Shoreditch

Surrounded on two sides by huge windows, BAO has embraced its place in the heart of Shoreditch. Top class people watching coupled with a buzzy open kitchen gives the whole thing a contemporary urban vibe, and the almost canteen-like seating sees people bundled in together.

Service is sweet not stuffy, thanks to a team who appear - or do a very good imitation of appearing - to actually enjoy what they do, chatting you through the menu with anecdotal referencing. The rice, apparently, is imported from Taiwan for instance, which might at first seem extravagant, but once you have had the Lu Rou Fan you come round to thinking perhaps it’s justified. Each grain of perfectly cooked rice is seasoned and shined in oil and egg yolk for just the right texture and a big umami hit.

Noodles - we suppose - are the real reason you’re here and they don’t disappoint. Made fresh on site every day, they have just the right chew. The vegan dan dan ones were addictively salty and spicy, while the rich beef broth surrounding our second plate came with a slick of chilli oil and hid the softest slow-cooked meat.

Loyalists will be pleased to know that buns are on the menu too - which satisfyingly stick to your teeth and surround all-new fillings like a prawn patty with just the right bounce. Because of the serving style, a stream of new dishes appear consistently throughout your meal, so there’s always something new to look forward to. We actually found it very hard not to just order one of everything. This is a menu from chefs who know what the people want.

Shaved ice cocktails and a malted milk ice cream stuffed into a fried bao sandwich completed things for an evening that felt full of celebration, fun and frivolity. This is food you want to eat with friends, something special to share with the people you love most.

The first noodle shop from much-loved Taiwanese restaurant brand Bao is found in the heart of Shoreditch, taking up residence on the former site of Peruvian restaurant Andina. Interiors follow a similar format to sibling sites, with a stripped back aesthetic and clean, modern lines created using natural, organic materials.

Marking a soft change in direction for the brand, BAO Shoreditch does not solely focus on steamed buns, instead championing steaming bowls of beef noodle soup, which is considered by many to be the national dish of Taiwan.

There are two types of soup available, both featuring wheat noodles that are made fresh on site every day. The first, richer variety is made in the traditional style using beef cheek and short rib as well as spiced beef butter and fermented greens, while the second lighter option uses rump cap, 40 day-aged beef and 400 day-aged white soy. Elsewhere on the menu, you will find a range of dumplings and snacks to try, including fried cheese rolls and a braised pork belly bowl.

Fans of BAO's signature buns need not worry though, as BAO Shoreditch also serves three classic varieties, with fillings including panko shrimp croquette, Iberico pork, and black garlic sauce with shredded cabbage. To round off your meal, there is a short list of puddings which features fried Horlick’s ice cream and a new creation christened BAOBING, which sees flavoured shaved ice topped with fruits and cream.

Guests looking to really make a night of it can head downstairs, where you will find BAO's own karaoke rooms available for hire.

Since first creating the BAO brand, the owners behind the successful restaurants have joined forces with one of London’s most successful parent companies, JKS. JKS is responsible for overseeing popular spots like Lyle’s, Sabor and Gymkhana.