Called Bon Bao, it is inspired by founders Nelson Yang’s experiences growing up in China, with its two bao offerings representing two distinct places and memories for him.
The Tisbury Cour counter serves two distinctive Chinese bao style: sheng jian bao (pan-fried bao), which is characterised by a soft top and crispy bottom and which Yang says is still a relatively rare find in the capital; and the more commonly available zheng bao (steamed bao).
Bon Bao’s pan-fried selection includes the OG Pork, made with pork, ginger, spring onion, and sesame; and the Beefed Over, made with beef shin, star anise, and soy sauce.
Steamed options include the Cheeky Chicken, made with chicken thigh, black vinegar, ginger, and spring onion; the Beefed Up - beef shin, star anise, and soy sauce; the Pickle Party - tofu, pickled mustard root, spring onion, and chili; a spicy, vegetarian breakfast bun originating from Jiande, a mountain-and-river town in Zhejiang province; and the Golden Hour - salted egg yolk, butter, and milk.
“I was raised in China between two sets of expectations: the traditions handed down at home and the rhythm demanded by the world outside,” says Yang.
“Similarly, my childhood memories of bao also live in two places: the home kitchen on one side and the street food scene on the other - one soft, one sharp; one patient, one urgent. Yet as you bite into each bao, those two worlds come together in something genuine and delicious.
“We can’t wait to bring our traditions to the heart of Soho and invite both locals and visitors to discover the craft, flavour and joy of Chinese bao.”