Delicious Asian burger a perfect on-the-go nosh
Print Edition
In a city of ever-changing food and beverage scenes strongly influenced by Western culture, creative Asian dishes are a pleasant surprise.
The signature Asian burger “bao” (Taiwanese call it GuaBao) is the namesake for Baoism, a cool eatery in Hubin Dao mall that has given the traditional bao a new twist.
Swaddled in paper, a bao fits snugly in the palm: an ideal on-the-go nosh and perfect fast food treat. Baoism sells two baos plus two sides for 45 yuan or one rice bowl and two sides at same price. Jenny Gao and Alex Xu founded Baoism, hoping to balance traditional Chinese and modern flavors.
Gao said the eatery sources local and natural ingredients from farmers and partners they know and trust, focusing on sustainable growing practices that pass stringent quality standards.
Lifestock was raised without antibiotics or added hormones; the flour is made without preservatives and bleach; the vegetables are naturally grown and locally sourced when in season; the tofu is handmade with 100 percent non-GMO soybeans.
“We prepare our ingredients on site daily, using classic cooking techniques, without added msg, sugar, artificial flavors or colors. By creating awareness in our community for how food is grown and where it comes from, we aim to grow the demand for high quality food and support the farmers and suppliers who are working towards the same vision,” Gao said.
With a strong mission in using safe and clean ingredients, Gao said Baoism offers a convenient and elevated dining experience at an affordable price “because we believe that wholesome food should be accessible to everyone.”
The fluffy baos are handmade with premium flour, and steamed fresh every day. The rice bowl is made with short grain Wuchang rice from Heilongjiang Province, considered to be some of the best rice in China. Three kinds of rice bowl toppings will be launched soon with a free-range onsen egg mixed in.
First I tried the Hongshao “Carnitas” Bao, inspired by the traditional Taiwanese guabao (braised pork belly, pickles and crushed peanuts). The fillings are less greasy than the traditional version. Overall it delivers a right balance in texture and flavors. Other fillings are more innovative and bold, such as the Korean Fried Chicken Bao and Black Pepper Tofu Bao. Fried chicken is a first choice for many, but I found the taste a little bit bland. The tofu bao is an interesting option, healthy and tasty due to the use of black pepper sauce mixed with mushroom and Thai basil. Side options are equally creative: traditional Shanghainese scallion oil noodles mixed with a onsen egg, crispy rice cake topped with Sichuan mapo sauce, and roasted eggplant with Xinjiang spices, white sesame sauce, yogurt, almonds and goji.
The space is small but full of energy and sends off a good vibe. Although the ingredients are modern interpretation, the age-old process of cooking in a traditional woven bamboo steamer is a prime focus in the kitchen.
Linehouse was in charge of the design work of the space and took this traditional handcraft notion of weaving and applied it in a spatial way with a non-traditional material. Perforated raw metal panels are woven between the structure that frame the dining and service area.
The custom bar stools are a reference to the petit wooden stools commonly seen on the street corners of Shanghai.
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