Baohaus launched in NYC in 2009 and is widely viewed as laying the culinary groundwork for Taiwanese food to blow up in the US - introducing the bao bun to the masses. Since then, Eddie has written a memoir, Fresh off the Boat, which was adapted into a popular TV show, presented multiple TV shows, including Huang’s World on Vice, and directed a movie.
Baohaus takes up residency at Neighbourhood in Islington serving up a menu featuring many of the signature dishes that made a splash in at the NYC location - such as the Chairman Bao – braised pork belly with Haus relish, crushed peanuts, Taiwanese red sugar & cilantro and the Birdhaus Bao – 24-hour brined fried chicken with lemon-garlic aioli, Haus seasoning salt, crushed peanuts, Taiwanese red sugar & cilantro.
Chairman Bao – braised pork belly with Haus relish, crushed peanuts, Taiwanese red sugar & cilantro; the Birdhaus Bao – 24-hour brined fried chicken with lemon-garlic aioli, Haus seasoning salt, crushed peanuts, Taiwanese red sugar & cilantro and the Manager’s Meal – red cooked pork belly, minced pork stew and Birdhaus fried chicken served with Haus relish & cilantro.
text