Try a Vegemite version of a Chinese steamed bun from How Bao Now
Baozi or bao are steamed and filled buns that are a classic Cantonese comfort food and popular yum cha dish. The bun is steamed long enough for the dough to expand and open at the top, revealing the filling inside.
David Schindler from How Bao Now has always had a fascination with these cloud-like puffs of goodness. Originally setting up the dumpling bar and market stall Steamed in 2011, David took a break in 2013 for other work opportunities. He recently decided to return to the market scene, refocusing particularly on the steamed bun to challenge Brisbane market goers’ perceptions of what a steamed bun should be.
How Bao Now add its own unique flavours to this traditional dish, testing the palate of steamed-bun lovers. Flavours like Vegemite, beef and cheese and a version known as the ‘Chinese donut’ with Nutella, cashews, almonds and coconut are just some of David’s creations. Tandoori chicken, beef and carrot, and a teriyaki bun have also featured on the menu. Whilst the original pork flavours are always popular, How Bao Now is seeing if it can break this traditional mould.
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