Last year Shizusan Shophouse & Bar brought us the brilliance that was the Travelling Sushi Festival, and now they’re back with another cracking food festival: The Travelling Bao Festival! Commencing on January 19th, Chef Paul Kinny has brought us 10 special baos inspired by locations around the world.
Chef Paul Kinny says, “It breaks all boundaries when it comes to choice of ingredients and flavours; this menu is inspired by signature local dishes of various regions and is a result of months of research and experimentation.”
Get ‘Bao’-led Over
From the region that got us our most favorite form of duck – comes the Cantonese Smoked Duck Bao with five-spiced smoked duck with green apple and topped with mayo. An interesting vegetarian option on the menu is the Banh Bao Chay, a bun stuffed wild mushrooms, glass noodles, and cilantro.
For ones who can handle spice, the menu features the fiery Korean Pulled Chicken Bulgogi Bao that Chef Paul claims is his personal favorite; thinly sliced meat with spicy cucumber and kimchi slaw. From the land of the rising sun, comes the vegetarian Tofu & Hirata Buns; tofu tossed with BBQ sauce, pickled cucumber slices and topped with miso mayo. This one will steal your heart!
The Teriyaki Glazed Tenderloin Bao promises to be the most Instagrammable Bao on the menu with chilli honey glazed chicken with Korean kimchi, topped with gochujang mayo
Finish off the meal with Nai Wong Bao. These steamed custard buns are a Cantonese favorite. Pretty much the sweetest fluffiest treat ever.
Innovation & flavors are two things that were aimed at while curating this menu and they’ve surely ticked both the boxes with these 10 baos, that are an ode to world travel. Pair these up with their Asian cocktails and mocktails for a complete experience of this multi-city festival (Pune, Mumbai & Bangalore) at Shizusan!
Date: 19th January 2017 Onwards
Timings: All Day
Place: Shizusan Shophouse & Bar, Phoenix Marketcity
For Reservations: Call – +91 80 6726 6655 / 4962 6655