The KFC Bao is Bao Bei's most famous creation — reviewers call it 'everything and more' and praise the 'incredible smoky barbecue flavor.' The chicken is fried until crispy but stays juicy inside, kimchi adds fermented heat, and spicy mayo brings umami depth. This is the signature dish that explains the queue.
Tips from diners
Order at least two KFC baos — one is never enough once you taste the chicken-kimchi balance.
Gua Bao is the traditional Taiwanese version and Bao Bei's second-most-ordered dish. The pork belly is braised until fall-apart tender, pickled cucumber provides acid brightness, and cilantro freshness cuts through the richness. The bun itself is pillowy and warm.
Tips from diners
Order one KFC and one Gua Bao to share — the contrast between fried and braised shows the full technique.
The vegetarian option at Bao Bei isn't an afterthought — tempura eggplant is fried until crispy-skinned and creamy inside, miso mayo adds umami depth, and pickled vegetables provide acid brightness. Vegetarians and meat-eaters both order this.
Tips from diners
The eggplant bao proves vegetarian can be exciting — order it without hesitation if you're plant-forward.
Xiao Long Bao are technically dumplings but function as a small plate — the pleating is precise, the pork filling is seasoned perfectly, and the pork broth inside (aspic jelly that turns to liquid when steamed) is the hidden reward. Bite carefully to contain the broth.
Tips from diners
Order Xiao Long Bao early and eat them immediately — the broth inside is best when it's still piping hot.
Char Siu Bao brings Cantonese technique to Bao Bei's lineup — roast pork is glazed with hoisin until shiny and slightly charred, scallions add bite, and the hoisin adds umami sweetness. It's the more subtle sibling to the aggressive KFC bao.
Tips from diners
If you want something less spicy than KFC bao, Char Siu is the gateway option.
Khoa Soi is Bao Bei's noodle anchor — the red curry broth is made from scratch with turmeric and chili, chicken thighs are braised until tender, and crispy fried noodles add texture contrast. It's a Thai classic executed with precision.
Tips from diners
If you come for lunch (they open late), Khoa Soi is filling and warms you up.
Bao Bei is a 21-seat chef-owned restaurant with no reservations and no shortcuts — chefs Nathaly Montoya and Ian Vacolbe Delfin produce everything in-house daily, executing 100 meals in 3.5 hours. The focus is narrow: steamed bao buns with five rotating fillings (Korean fried chicken, pork belly, roast pork, tempura eggplant, sisig), plus hand-made noodles and small plates. The wait is legendary (45 minutes to an hour), but reviewers call it worth every minute.
Come before 6:45 PM to avoid the deepest queue — after 7 PM, expect 60+ minutes standing outside. WhatsApp contact available on Instagram (@baobeicolombia) to join the wait list remotely.
No reservations — it's walk-in and queue only. There's no menu to read while waiting, so decide what you want before you arrive.
Weekdays before 6 PM have much shorter waits than weekends — 15–20 minutes instead of 45+.
The kitchen can't split orders — everyone at your table should order the same number of items, or the cooks get confused and timing falls apart.
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