The delicious bao buns are becoming quite a trend amongst Asian fusion restaurants and their hungry diners looking for that perfect hand-held morsel. Giving you the best bao buns in the city, explore the trail yourself, do the fluffy test with your fingers, find that perfect meat-to-sauce ratio and see who will come on top as your favourite and leave the rest bao-ing down.
Super Bao
It’s proudly in the name, so no shock there is a tasty selection of baos for you to get your hands on at Super Bao. On the menu find seven baos consisting of chicken, pork, beef, duck eggplant and tofu.
Akiba
Offering four different varieties of steaming hot baos, they are Akiba’s ultimate crowd-pleasers. Choose from Japanese fried chicken with kewpie, siracha, and pickles, pork belly with char sui, Asian slaw, and pickles, soft shell crab with pickled baby gem, creamy ponzu, or pulled beef with peanut and kimchi.
Lazy Su
Creating a unique mix of bao cross burger, Lazy Su’s bao-ger’s are on another level. Choose from three different flavours including buttermilk fried chicken with peanut sauce, lettuce, Asian slaw and American cheese, soy-braised pork belly with herb salad, pickled cucumber, fresh chilli and hoisin, or panko crumbed tofu with red miso satay, lotus root chips, herb salad, chilli and mustard.
Baby Su
Like their big sister restaurant, Lazy Su, choose from four lip-snacking sticky bao-gers meals with crispy waffle-cut fries from Baby Su. Some favourites include the cheeseburger bao and Korean spicy fried chicken bao.
Natural Nine
Natural Nine’s bao selection cannot be overlooked when scanning the menu. Try drunken chicken truffle, fried cheese siew pork or smoked eggplant.
B One
Adding to their fun and delicious menu, make sure you add a bao bun to the list next time you order from B One. If you had to choose just one, the fried chicken bao can do no wrong, but the slow braised pork belly and prawn tempura are also pretty hard to beat.
Are dumplings another one of your main food groups? check out Canberra’s best dumplings.
