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Bao Boy 1  

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Sylvia
INFLUENCER
40 reviews
8
17 October 2019
A funky little bar that sprawls out to Hongkong Street is where you will find Bao Boy. So buzzy with tunes that make you wanna bop to the music, the playlist is that of Chef-Owner Andrew Walsh. I was lucky enough to meet Chef Andrew at Bao Boy before he scooted off to his other two restaurants Cure and Butcher Boy. Having worked in Michelin-star restaurants, with award-winning chefs and in so many diverse parts of the world, Chef Andrew has pulled his experience together to launch three amazing restaurants in Singapore. The concept of Bao Boy intrigued me. Firstly I love Bao’s so that made it real easy to enjoy the trappings on the menu. For those of you who have not had a Bao they are steamed buns slit open to allow for a filling of some sort. Secondly, at Bao Boy the fillings were gourmet. After having one I can assure you I was salivating for more. Very apt to have a drink in one hand and a bao in the other this is the perfect place to have a gathering of friends. The starter sharing plates menu was heavenly too. Nachos made with fried wanton skins rather than corn chips were a nice twist. Topped with salmon tartare and wasabi avocado the crunch and texture was simply magnificent to say the least! Being a dumpling girl I devoured the chicken and prawn dumpling that was accompanied by a thick Teriyaki sauce sprinkled with sesame seeds. A wonderful starter and even though they are meant to be sharing plates, I was not prepared to share this one. When I saw beef rendang fries on the menu I thought this was such a clever twist to fries! And talking about twists, the chilli crab mac n cheese which had a bit of bite in it, was a really great bar food to pair with a cool cocktail. I tried the mango tango punch which had tequila, mango and citrus tones and coco de crème which had gin, coconut and lemon. Perfect accompaniments to the sharing plates that are very typically bar style food. Moving on to the bombastic buns at Bao Boy, I tried the fried chicken and cheese bao. The crunch of the chicken crust and the soft bao coupled with the tangy cabbage and a swipe of yuzu kosho (a pasty Japanese condiment made from fresh chillies then fermented with salt, zest and juice from yuzu). With the ambience of neon lights and “#INCREDIBAO” screaming at me on the walls I felt the beat of Bao Boy. It is obvious Chef Andrew put a lot of thinking into his line-up of Bao’s. The pulled pork banh mi bao with sririacha bao needless to say was exquisite. This twist on a Vietnamese favourite would appeal to many and to cater to British folk who insist on fare close to their heart Chef Andrew made sure to include them. A Halibut fish n chip bao arrived looking very wholesome. One chomp into this and I could totally get that this would be popular amongst traditional eaters. And so with something for everyone, the lamb bao with Korean hot sauce turned out to be a stunner. For those with higher tolerance for chilli this was one to watch out for. I loved it I said, as I reached for my cocktail - a great combination that can sneak in and have me overeat! Launched in July 2019 Bao Boy focuses on Asian sandwiches created from Asian flavours. Hip and low key it is a great place to hang out for a drink and snack after work or organise an event at. In doing a dessert for Americans Chef Andrew created a fried peanut butter and jelly bao which I initially thought “no way that would be just too heavy” but to my surprise it wasn’t. In fact it was a great end to the savoury bao’s that left me on a high as I walked out of Bao Boy. What a concept! What a night!
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Reviews
CONTRIBUTOR
144 reviews
7.5
14 October 2019
Incredibly tasty food with a wonderful crew preparing it and serving it. My personal favs - salmon tartare nacho and chilli crab mac & cheese for starters. For mains you just have to try all the baos, but the fried chicken and lamb baos just-just edge out the rest. Love this place! Jemma Frost recommends Bao Boy on Facebook.
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