The Bao Wow Festival at The Fatty Bao!!

My first encounter with this subtly sweet, cottony delicacy took place while I was vacationing in Thailand. A famished me, waiting for the inter-city bus from beautiful Pattaya to bustling Bangkok wandered around the food stalls at the bus stand. I was intrigued by these freshly steamed pork buns. I wasn't aware at the time what they were called. The Bao was the size of my PALM - soft, with a measly, but tasty filling.



Bao, or traditionally known as Baozi are of Chinese origin. Legend has it that it was invented by Chinese scholar and military strategist, Zhuge Liang. Mankind owes this man one! In China, baos are available in two sizes. The bigger ones make for a great take-away snack and the smaller ones are what we find in restaurants. Various forms of the bao have been adopted all over South-East Asia. 

Closer home, The Fatty Bao, Mumbai is hosting the 'Bao Wow Festival'. The menu flaunts thirteen varieties of baos, with the quirkiest stuffings and two Ballantine-esque cocktails. The restaurant portrays a very fun, creative, Kung Fu Panda inspired ambience. The place can get full in a jiffy and hence, making a reservation is highly recommended. Save yourself a bummer. The service staff is always happy to provide recommendations if you find yourself spoilt for choice. You'd be surprised to see how fast your grub arrives.




Let me get to why we're really here! Bao-chika-wow-wow!

There is no other bao that I would like to start with other than the Char Siu, the Bau Ji of them all! BBQ pork belly, BBQ sauce, green apple kimchi and scallions create a windmill of flavours and textures in your mouth and leave you longing for more. I found this to be better than the ones I had at Ellipsis (my first encounter with pork belly). 


Char Siu - Pork Belly Bao

Next in order of liking is the Chili Crab and Prawn Bao. Who wouldn't love to devour these fleshy crustaceans without having to tediously remove shells and tails. A spicy crab and prawn cake was beautifully enhanced by an even more enticing pickled watermelon rind.


Chilli Crab and Prawn  Bao

The Wasabi Fish Bao was another tongue rattling genius of a dish. Crispy Fried Sea Bass tastes bland by itself, but when put together with a mildly pungent wasabi sauce and pickled ginger, was like a carnival of Japanese flavours.


Wasabi Fish Bao

A visually not-so-extraordinary of the lot, but a palate tantalising sphere of flavour - The Roast Duck Bao. The Hoisin Sauce was lovely, a touch of Chilli Oil and it turns into a whole new bao game (pun intended).


Roast Duck Bao

The Lamb Bao had char-grilled meat balls. I had actually pictured minced meat but, oh well. The mint mayo didn't taste like it should have and the fancy-cut carrot wasn't pickled and felt like it had been left out for a bit. I don't think the filling complimented the bao, but would be nice separately.


Lamb Bao

The Cheesy Kimchi Potato Bao was a tad confusing where flavours were concerned. Every bite was followed by mixed expressions: the cheese and kimchi was dousing each other's unique flavour profile. I didn't quite enjoy this one as much as I thought I would.


Cheesy Kimchi and Potato Bao

The Bao Wow Festival at Fatty Bao is on till the 14th of this month (14/02/2016). I would highly recommend making time for a baotastic treat. If you feel not-so-bao, I'd really really suggest the Seafood Ramen. It will really blow your lids off! Either ways, a meal for two without beverages, would set you back only by Rs. 2000. It's worth it!


The Seafood Ramen

Fatty Bao... Take a bow!





The Fatty Bao Menu, Reviews, Photos, Location and Info - Zomato
NewerStories OlderStories Home

0 comments:

Post a Comment