How Bao Now, the COVID brainchild of chefs Carla Schulze and Matt van den Berg, is evolving with the launch of its set-menu street food dinners, nestled within the industrial confines of The Old Biscuit Mill. The five-course menu will offer diners a chance to experience a range of moreish morsels from the talented team that brought us some of the best bao in town.
From Wednesday to Saturday, the edgy and revamped space (an old shipping container) sets the stage for an evening filled with Asian-inspired fare, serving just 16 guests at a time.
“Our team is small and as a result, we serve everyone at the same time,” says Carla. Guests can look forward to exciting dishes like wagyu tartare with pickled daikon and mustard leaf, and their signature bao buns served with dauphinoise fries and chipotle dipping sauce with crème fraîche aioli.
Carla says the team have curated a small menu of beautiful local wines and fun twists on classic cocktails, giving them a How Bao Now touch. “Think sesame Old Fashioned or yuzu and grapefruit Paloma. We have two more cocktails, but will leave those for a surprise!”
