Awaiting my order at The Bao recently—it was a brief wait.
Bao Wow!
Tempting though it was to name this post “Holy Bao!” or even “Bao Wow!” I resisted. The name on the N. Central Avenue restaurant is simply Bao with the words Bun and Bar added in one corner of the window. On their website, the place is called The Bao. But whatever the place is called, their white, puffy, steamed dumplings are scrumptious and addictive.
Note unprofessional photographer’s image in glass door.
Owner RJ Xu spent a year traveling hither and yon, tasting and testing the Asian delicacy until he felt he had the most perfect bao ever.The version offered in Clayton mimics a Thai version, rather than the Chinese or Vietnamese varieties. When stuffed with lobster, or wagyu beef and Havarti, or soft-shell crab, teriyaki chicken, even ice cream, the fluffy buns become what general manager Benjamin Bauer calls “little pocket of goodness.” No argument here.
The restaurant opened in April 2018, featuring baos and bowls, soups and salads and desserts, as well as extensive and eclectic bar selections.
Orders are made at the walk-up counter at one end of the bar and arrive quickly to accommodate those wanting a quick lunch in busy downtown Clayton. The bar seats eight and the dining room about 50, along with a half-dozen sidewalk tables.
The open kitchen at the end of the dining room.
Cool Decor and Menu
The Bao catches your attention right away with its black, soft gray and gold decor accented with ornate mirrors and heavy drapes. The interior design reminded me of the Peace Hotel, that I visited on The Bund in old Shanghai years ago.
When Cyndy and I lunched at Bao (formerly Coastal Bistro), we ordered from the walk-up counter and found a sunny seat near the window. In the evening the menu upscales a bit and servers take your order tableside.
The menu is a charming fusion of Asian and American cuisine.
The Taiwanese Dumplings with chicken, vegetables, soy vinegar and scallions had the appearance of a large pancake, but with segments that pull apart for easy eating.
Truffle ‘Shroom features a Gouda-stuffed, Panko-coated portobello with avocado, crispy shallots, and truffle mayo. Flour used in making the fluffy buns is imported from Thailand.
Char-soi packs a punch with a stuffing of Cantonese barbecued pork with cucumber, scallions, shallots, and cilantro.
Good job, guys! Take a bao. (Couldn’t resist one last pun.)
The Bao. 14 N. Central Avenue in Clayton. Open: Mon-Thu 11a-10p; Fri-Sat 11a-Midnight; Sun 11a-3p. Owner: RJ Xu, (former owner Sushi Station in Webster); General Manager: Benjamin Bauer (former mixologist at The Libertine); Chef: Nisa York (her family owns Thai-restaurant, Blue Elephant in Clayton).
