Best Dishes at BAO Soho
Braised Pork Bao
BaoThis is the classic BAO bun — soft, pillowy steamed dough filled with tender braised pork that's been slow-cooked until it falls apart, topped with peanut powder (adds nuttiness and texture), and fermented greens that provide brightness and funk. The balance between richness and acidity is crucial. Reviews describe this as the starter bao, and many say you should order at least two of these per person.
Fried Bao with Horlicks Ice Cream
DessertA dessert bao — a steamed bun is briefly fried until the exterior crisps and the interior warms, then filled with Horlicks ice cream (a British malted drink, frozen). The hot-cold contrast and the bao texture (light, fluffy) against ice cream is the appeal. It's whimsical, playful, and distinctly BAO's approach to dessert.
Fried Chicken Bao
BaoChicken breast marinated in soy milk (a traditional Asian technique that tenderizes delicate white meat), then fried until golden and crunchy. The soy-milk marinade keeps the chicken juicy despite frying. Topped with Szechuan mayo (heat and tang) and golden kimchi (fermented funk and spice). This bao is about textural contrast — crispy chicken against soft bun, hot spices against cool mayo.
Mapo Aubergine on Chi Shiang Rice
MainsMapo (a Sichuan technique) applied to aubergine — soft, buttery aubergine braised in a sauce with numbing Sichuan peppercorns and chilli heat. Served over simple chi shiang rice. The numbing sensation from Sichuan pepper (tingly, not burning) is the star. Works for vegetarians and spice lovers who want something beyond the buns.
Ballotine of Guinea Fowl with Confit Yolk on Chi Shiang Rice
MainsThis is one of the bigger plates that reviewers say is actually better than the buns. Guinea fowl (more delicate than chicken, slightly gamey) is stuffed and rolled, then sliced to reveal the spiral. It sits atop chi shiang rice (a simple preparation with dark soy and aromatics). The runny confit yolk breaks across the rice, creating richness. This dish shows BAO isn't just about buns — the kitchen can execute refined technique.
About BAO Soho
BAO launched in Soho with a no-reservations walk-in format that created queue culture on Lexington Street. Nine consecutive years of Michelin Bib Gourmand recognition. The menu rotates but always features fluffy steamed bao buns and larger plates (rice bowls, stir-fries) that reviewers say are actually better than the buns. Packed daily at lunch and dinner.
Top 5 dishes at BAO Soho:
- Braised Pork Bao – 92% recommended(Signature)
- Fried Bao with Horlicks Ice Cream – 82% recommended
- Fried Chicken Bao – 90% recommended
- Mapo Aubergine on Chi Shiang Rice – 85% recommended
- Ballotine of Guinea Fowl with Confit Yolk on Chi Shiang Rice – 88% recommended
Details
- Cuisine:
- Taiwanese
- Price Range:
- £
- Phone:
- +44 20 7287 8810
- Website:
- Visit Website
- Services:
- Dine-in, Takeaway
Hours
- Friday:
- 12:00 PM - 11:00 PM(Open Now)
- Sunday:
- 12:00 PM - 10:00 PM
- Monday:
- 12:00 PM - 11:00 PM
- Tuesday:
- 12:00 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:00 PM
- Saturday:
- 12:00 PM - 11:00 PM
Queue culture is real here — expect 30-90 minutes during lunch and dinner rush. Come at 11:30am right when they open, or after 9pm for shorter waits. No virtual queue; it's first-come.
Budget £15-18 per person for 3-4 dishes plus drink. Buns are £6-7, bigger plates are £9-12. The smaller plates feel expensive for what you get; bigger plates offer better value.
The space is tiny, packed counter-style. You'll stand at the window waiting, then squeeze into a seat. Expect to sit very close to strangers. It's part of the charm and part of the chaos.
Lexington Street is narrow and gets crowded — the queue spills down the street. Come in mild weather or be prepared to wait in the rain. The wait is worth it, but go in mentally prepared.
The menu rotates regularly, so the exact bao offerings change. The braised pork and fried chicken are usually always available, but specials come and go. Ask what's new when you order.
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