Baozi, or bao, is a Chinese steamed bun filled with meat or vegetables. A staple of dim sum, the dish was popularized by New York chef David Chang, who started serving them up taco-style in 2004. It was this modern, deconstructed twist on a childhood favourite that inspired McKenzie Mills to open Kabao. Whether you go with fried chicken, beef brisket (served with gochujang BBQ sauce and horseradish slaw) or Philly cheesesteak, Mills’ baos are Asian fusion at its best.
