Taking up residence in the restaurant and bar-laden Clarke Quay precinct at Hong Kong Street is newly-opened Bao Boy, a trendy bao-centric eatery that serves an array of contemporary fusion fare centred around the humble Asian steamed bun.
Bao Boy is the brainchild of Chef-Owner Andrew Walsh, who also helms restaurants Cure and Butcher Boy. Inspired by his love for burgers, sandwiches and his fascination with Asian cuisine, he started this concept which focuses on elevated steamed bao sandwiches with a twist on local flavours.
The restaurant also doubles up as a edgy respite for thirsty tipplers in search of low-key spot for convivial get-togethers. They have a remarkable cocktail program—designed by Head Bartender Saam Tan himself—that sees classic cocktails nuanced with familiar asian flavours.
Salmon Tartare Nachos, Wasabi Avocado
Before digging into some serious bao action, you’ll want to order up some sharing plates to pass around the table. Their Salmon Tartare Nachos, Wasabi Avocado (S$12++) was an easy dish to fall in love with.
In place of tortilla chips are deep-fried wanton wrappers. Topped with chilled salmon cubes marinated what tasted like soy, sesame oil and ginger along with ikura and fresh cilantro. Dotted around the edges of the wanton skins are sour cream and wasabi avocado purée.
Chilli Crab Mac n Cheese
Fancy a little heat? You won’t go wrong with their Chilli Crab Mac n Cheese (S$16++). The macaroni component, cooked down in the chilli crab sauce packs some serious attitude on its own. Upon serving, the dish is topped with cheese and torched, allowing the cheese to develop a charred flavour and to melt over the pasta.
Fried Chicken & Cheese Bao, Yuzu Kosho
Among their arsenal of meaty bao offerings, their Fried Chicken & Cheese Bao, Yuzu Kosho (S$14++) stands its ground as one of the restaurant’s more popular items. Sitting pretty within a freshly steamed bao bun is a succulent fried chicken thigh accompanied by a melted square of American cheddar cheese.
Cucumber, diced red cabbage and a tart yuzu kosho provide acidity and freshness to the dish. The pasty fermented Japanese condiment is made using fresh chilies along with salt and yuzu.
Beef Satay Bao, Mango, Peanut
A homage to the Indonesian meat skewer delight, their rendition of the humble satay, demonstrated in their Beef Satay Bao, Mango, Peanut (S$16++) is one that brims with freshness, a heady aromatics and a robust meatiness that’s just addictive.
The addition of fresh cilantro livens up this unique bao dish while finely crushed peanuts add a beautiful nuttiness. The beef was flavourful and melt-in-your-mouth tender. The real kicker, however, was the slivers of young sour mango which deals a sharp, sourish blow to the palate, cutting through the richness and meatiness of the beef.
Lamb Bao, Korean Hot Sauce, Pickles
Subtly gamy (in a good way), the Lamb Bao, Korean Hot Sauce, Pickles (S$16++) is another meat-forward bao that impresses with its balanced flavour and multi-layered array of textures. The lamb patty is made using pulled lamb, which is then breaded and deep-fried until golden.
To cut through the intense meaty flavour of the lamb, diced pickled red onions and fresh-cut chillies are added. The slaw provides a creaminess to the bao, giving it a richer, more rounded-out mouthfeel.
Chickpea Falafel Bao, Sesame, Harissa
For folks whose diets prevent them from indulging in meat, they can consider the Chickpea Falafel Bao, Sesame, Harissa (S$12++). It might not appeal to religious meat eaters but it was a lot tastier than we expected.
Fried Peanut Butter & Jelly Bao
A twist on a classic PB&J sandwich, their dessert bao offering—the Fried Peanut Butter & Jelly Bao (S$8++)—sees a slab of salty-sweet peanut butter ice cream sandwiched between two toasted bao buns. The ice cream is drizzled with raspberry sauce and topped with a generous handful of toasted peanuts.
Coconut Sour
The main man behind Boy Bao’s stellar repertoire of Asian-inspired cocktails is Head Bartender Saam Tan. A solid dude with a knack for experimentation, he firmly believes in the philosophy of keeping things simple—but trust us, his cocktails are anything but.
His cocktail program takes on an Asian approach, utilising ingredients native to the region such as coconut. His Coconut Sour ($15++), one of Bao Boy’s top-sellers, is a play on classic sour cocktail. Aged gin forms the base, followed by fresh coconut cream, simple syrup, a dash of lime juice and bitters for complexity.
Pandan Martini
A classic Martini is generally prepared using two ingredients, either gin or vodka and vermouth, stirred with ice and strained into a martini glass. A seemingly simple aperitif to whip up, but Saam goes the extra mile by infusing his vodka with pandan leaves for about 2 to 3 days and infusing his vermouth with gula melaka to make one of Bao Boy’s latest drinks, the Pandan Martini ($15++).
The result? A punchy, aromatic delight that comes with apparent undertones of vanilla and fresh pandan.
Mango Tango
A vibrant, tropical-accented cocktail, the Mango Tango (S$15++) is an aromatic, rich and sweet cocktail. Tequila is used in this cocktail, accompanied by a mango syrup that’s made with equal parts sugar and fresh mango. The cocktail is finished with a skewer of dried mango to further reinforce its tropical fruity flavour.
Disclaimer: We were guests of Bao Boy but all opinions remain our own.
Address: 31 Hong Kong Street, Singapore 059670
Opening Hours: 5PM – 12AM (Tue to Sat), Closed on Mondays & Sundays
Contact: +65 6226 1395
Nearest MRT Station: Clarke Quay
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