This venue is closed.
Chef Eddie Huang’s below-street-level eatery serves a severely limited menu consisting almost exclusively of bao, steamed Taiwanese buns. The space is stark, with just a small table in front, a long communal table surrounded by stools, and the counter you order from. The hip-hop coming from the speakers consorts oddly with the wall of old family photos from Taipei. The Haus Bao pairs certified Angus skirt steak with pickled vegetables. The flash-fried filling of the Chairman Bao (named for the Chinese leader, who was rumored to have had an affinity for pork belly) gets its caramel flavor thanks to its long simmer in wine and Cherry Coke. The Uncle Jesse, named for the Full House favorite, appropriately features organic tofu that has been crisped on the outside, preserving the soft inside.
For those not bao-minded, there’s beef-shoulder noodle soup, thickened with a touch of peanut butter, and sliced mantou fries covered in a sweet sesame sauce. Because one bao alone isn’t a meal, Huang offers pre-set mix-and-match combos, like the straight frush (actually spelled that way; it’s three baos and peanuts) and the royal frush (again, really spelled like that—six baos and fries), which come with a cup of boiled, vinegar-soaked peanuts.Featured In
Cheap Eat of the Year: The Steamed Bun (7/8/12)
The Year of Asian Hipster Cuisine (7/8/12)Recommended Dishes
Haus bao, $4.50; chairman bao, $4; sweet bao fries, $3.50