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Bao to open second London restaurant in Fitzrovia

By Michelle Perrett , 17-Feb-2016
Last updated on 17-Feb-2016 at 15:47 GMT2016-02-17T15:47:43Z

Shing Tat Chung (right) with Wai Ting Chung & Erchen Chang
Shing Tat Chung (right) with Wai Ting Chung & Erchen Chang

Taiwanese food concept BAO is to open its second restaurant in London’s Windmill Street in May. 

This follows on from the success of the Original BAO Bar in Hackney and the first permanent restaurant, BAO, which opened in Soho in April 2015.

The concept has the backing of Gymkhana founders Karam, Jyo and Sunaina Sethi and is the brainchild of Erchen Chang and siblings Shing and Wai Ting Chung.

We were overwhelmed by the success of BAO Soho, but the small space always meant we would be restricted in the amount of dishes we could offer,” said Wai Ting Chung.

“Taking on a new site allows us to cook a new exciting range of dishes and gives us the opportunity to design a different environment in which to experience BAO. We are extremely excited to feature more of a bar element to BAO too, with an emphasis on cocktails and wine.” 

The new Fitzrovia restaurant will feature an expanded menu of new dishes plus a full drinks menu of cocktails, wine, and sake.

The Fitzrovia menu will also serve “Xiao Chi” or  small eats including Cured Ribcap, Pickles and Fermented Chilli Bean Dip; Beef Cheek and Tendon Sausage and Crispy Bird’s Feet with Hot sauce.

There will also be a new selection of sharing dishes, with many of them cooked on the kitchen’s charcoal grill. These will include Quail Stuffed with Pig’s Blood; Crab, Rice Broth; Ox Heart with Schezuan Dressing; and Cuttlefish Squid, Sausage with XO.

BAO Fitzrovia will champion rice as a star ingredient sourcing it from Chi Shiang in Taiwan. 

The greatly expanded drinks menu will feature six original cocktail creations, including the Koxinga (yuzu, lemon, gin) as well as a range of classics. There will also be a range of milkshakes with flavours such as Papaya; Almond; Toasted Rice; Banana and Condensed Milk.