We sat down on BaoHaus's rickety Ikea-style stools and enjoyed a signature bao: a three-bite steamed bun filled with fork-tender hanger steak and topped with sweet-salty peanuts and Taiwanese red sugar that immediately went all over our laps and the counter. I can imagine inhaling a few of these on a late night out (the place stays open until 2 a.m. on the weekends).
We also tried the vegetarian, which contained molten-hot fried tofu that had been dredged in sweet potato starch, which gave it a light, crunchy coating without making it feel too heavy. It was sauced with a bright orange dash of what tasted like Sriracha and mayo. Too bad we’ll mostly likely be gone by the time BaoHaus chef Eddie Huang opens his new sit-down place, Xiao Ye.
Need we say we are eager to now try the SF-based Chairman Bao, this place's archrival?