Bao down to the new king of Tooting – Taiwanese bao joint Daddy Bao has arrived.
Frank Yeung is the genius behind Peckham’s Mr Bao. The Taiwanese restaurant has been cooking up their signature bao buns since 2016 when Yeung, with the help of his father Joe who retired from his own successful restaurant business last year. His second location, Daddy Bao in Tooting is named in his honour.
Tooting has certainly come-of-age over the last few years as something of a food lover’s mecca and the Mitcham Road spot will give Daddy Bao a chance to shine.
And shine it will: the menu looks great. They’ll be serving their pillowy bao buns, crunchy fried chicken and Taiwanese snacks, with dishes including slow braised Flock and Herd pork, pickles and peanut powder packed into a milky white bun or Drunken Prawn Bao, which comprises of a classic bun stuffed with beer-marinated prawns, pickled mooli and spiced spring onion.
Vegans needn’t fear, Daddy Bao will be one of the only London restaurants serving milk-free bao buns and vegan fillings will include Teriyaki Shitake Mushroom, miso mayo and crispy shallots or braised tofu, roast butternut squash, golden kimchi and coriander.
Not content simply bringing over recipes from Mr Bao, Daddy Bao will be serving their own dishes, like their crispy Taiwanese fried chicken with a sweet and spicy sauce or try the snow peas with a spicy soy glaze or their Shanghai-style soup dumping Shen Jiang Bao.
And wash it all down with a selection of special cocktails plus staples including Barrel Aged Plum Wine Negroni, Lychee Daiquiri and Szechuan Old Fashioned.
The shopfront will be made from reclaimed timber and inside the furniture will be dark wood, the kitchen will be open and the walls will be adorned with hand drawn Mandarin characters (painted by Joe himself).
Taiwan is truly coming to Tooting.
Bao Daddy: Opens in February, 113 Mitcham Road, Tooting, SW17 9PE, www.daddybao.com