I was told to check out Baohaus by a Taiwanese friend in Vancouver before I got on my trip to the Big Apple. I was a bit confused when he told me the name of the restaurant because in Hong Kong, “Bauhaus” is a brand that sells of high-end denim clothing. On the other hand, Baohaus is a restaurant in Manhattan, New York City that serves “baos” opened by Eddie and Evan Huang from Taiwan a.k.a. the “Huang Brothers” in 2007. I have to admit that these are some high end price baos.
When I got there, the place looked like a legit street style “bao” house. There wasn’t a lot of seating, and every seat was pretty much taken up so we ended up grabbing a bao from the bar and eating it outside.
Snuggled between a soft and hot bao was a braised all natural Berkshire pork belly served with “Haus” relish, crushed peanuts, Taiwanese red sugar, and cilantro.
The pork belly was so fat and juicy. When I bit into it, the juices from the pork belly were oozing and dripping out.
The bao was very soft and chewy like a small little cloud with just the right amount of moist to not make it too dry.
The Haus relish and crushed peanuts gave the pork belly extra flavours and textures.
If you’re not into see through meats, you should try this. The birdhaus bao is an all natural juicy and fried chicken, served with “Haus” seasoning salt, lemon-garlic aioli, crushed peanuts, Taiwanese red sugar, and cilantro.
The taste in the cilantro stood out significantly in this bao as well as the hint of lemon flavours from the aioli.
The chicken was fried beautifully with a delicious crisp and juice from the skin and meat.