Baozi, or bao, is a Chinese language steamed bun full of meat or greens. A staple of dim sum, the dish was popularized by New York chef David Chang, who began serving them up taco-style in 2004. It was this contemporary, deconstructed twist on a childhood favorite that impressed McKenzie Mills to open Kabao. Whether or not you go along with fried hen, beef brisket (served with gochujang BBQ sauce and horseradish slaw) or Philly cheesesteak, Mills’ baos are Asian fusion at its greatest.
