Tuesday, February 23, 2010


I adore steamed buns, and I'm so excited about the opening of Baohaus on the LES. There are 3 options of the authentic Taiwanese Gua Boa, and I tried the pork belly and the vegetarian. The vegetarian option with fried tofu and spicy sauce was really good, but I fell in love with the succulent, melt-in-your-mouth all natural Niman Ranch pork belly bun, with a hint of sweetness from a mix of crushed peanut, cilantro, Haus sauce and Taiwanese red sugar.

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