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Bao Now delivers the kick in the pantaloons that fusion food has been crying out for

Bao, if you’re not familiar, are steamed Chinese buns.

Bao Now’s bao are essentially the fluffy casing of a yum cha pork bun (char sui bao) stuffed with anything owners David Weinberg and Ricky Lam feel like throwing in. We're not sure if these guys are evil geniuses, or just evil, but the bao proves to be a more versatile vehicle than you'd expect.

The standout is a kicky NY buffalo chicken filling, which is a fairly spicy mix of shredded chook in a sauce of Tabasco, paprika and vinegar with ranch dressing for dipping. We’re not as convinced by the Milanese pesto eggs Benedict - the pasty scrambled egg and pine nut combo doesn’t hit us quite right. But chin up, because the desserts are excellent.

How about a Parisian ‘mousse au chocolat’ bao? Most Frenchies wouldn’t touch it with an antique dessert spoon, but if you like eating Nutella straight from the jar you will be headed thither.

Bao Now has some gluten-free, healthy meal options as well such as a minty Moroccan tagine served in a lettuce cup. And if you like the sound of all the above, their lunchtime meal deals will give you a selection of bao, plus a salad and a refreshing jasmine and ginger iced tea for around $10.

Fun in a bun.

Who won the Melbourne food awards?

First published on . Updated on .

By Rebecca Stewart   |   Photos by Matt Scrafton

Bao Now details

Address
119 Hardware St, Melbourne 3000

Telephone 03 9670 6394

Transport
Nearby Stations: Flagstaff; Melbourne Central; Flinders Street

This venue is closed

Open Mon-Fri 11am-6pm; Sat 11am-3pm

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