If you’re searching for an exciting new eatery that combines the punchy flavors of street food with the finesse of fine dining, then How Bao Now is a must-visit. This cozy hole-in-the-wall is situated at The Old Biscuit Mill in Cape Town and was founded by two ex-Test Kitchen chefs, Matt Van den Berg and Carla Schulze.
The venue serves up some mouth-watering bao buns with a twist. Favorites include BBQ pork belly, crayfish Malay, brisket and kimchi, Szechuan fried chicken, and beef short rib. The jackfruit bao, which is vegan but “very meaty,” is also highly recommended. Prices range from R75 to R85 per bun, and they often run specials to keep things fresh and exciting.
Matt and Carla’s passion for Asian flavors and street food is evident in the quality of their dishes. They’ve applied their fine-dining techniques to this style of food, making each bite a flavor-bursting experience. Customers rave about the fluffy bao buns and creative sauces that elevate each dish.
The space itself is intimate, with room for 25 people. It’s the perfect spot to enjoy a laidback lunch or early dinner with friends. The vibe is cozy and casual, and the service is excellent. They’re currently applying for a liquor license, so BYOB for now.
The restaurant is open from 11 am to 4 pm, Wednesday to Saturday, and is to be noticed. Whether you’re a fan of bao buns or looking to try something new, How Bao Now is the perfect spot. How Bao Now is a restaurant offering a twist of street-food-style bao buns. It is situated at The Old Biscuit Mill in Cape Town and was founded by two ex-Test Kitchen chefs. Their dishes are highly rated by customers who appreciate the quality and creativity of their food. The venue is cozy, casual, and perfect for a laidback lunch or early dinner.
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