Local restauranteurs Paul Xu and Angel Zhang have come up with a Bao recipe that will wow (wao) even the pickiest of eaters.
The power couple behind Super Bao have recently opened a third location, offering their unique bao-gers, fusion baos and yummy street food on the Southside for the first time ever.
Their new shipping container food stall, located in Westfield Woden’s Bradley Street Dining Precinct, offers an entirely different vibe to their flagship restaurant in Dickson, and their trendy Bao Bar in Verity Lane, Civic.
To celebrate opening, Super Bao Woden are giving away 100 free bao-gers from 11.30am on Friday 28 January.
Canberra Daily’s Taste editor, Anja de Rozario tried Paul and Angel’s latest creation, the Kungpo Chicken Bao-ger, inspired by the crowd-pleasing Kungpo Chicken served at the Dickson restaurant.
“The crispy fried chicken is covered with our tasty Kungpo sauce, and it’s layered with lettuce, tomato, onion rings, pickles, crushed cashew nuts and aioli all inside the fluffy bao-ger bun,” Angel said.
The Kungpo Chicken Bao-ger was an undeniable winner of an already strong menu. Fans of Korean fried chicken are sure to be impressed by the sweet and Sichuan balance of flavours.
The appeal of bao-gers is packing more colour and spice in the fillings, to be mellowed out by the steamed, slightly sweet bao buns that originate from Northern China.
As of yet, the Super bao-gers are only available in Woden.
Second on the podium was the Wagyu Cheese Bao-ger, featuring a double wagyu patty, cheese, fresh tomato and lettuce, onion rings, and tonkatsu sauce.
Angel and Paul source all their ingredients locally, including wagyu from local suppliers.
Those who don’t know their humble beginnings as a street food festival favourite, might not have realised that Super Bao isn’t a big chain, but a homegrown Canberra business built on family recipes.
“We’re a small family business so we put 200 per cent into everything we do from creating the food we serve to providing the best customer service possible,” said Angel, who is of the philosophy that since customers are eating her family recipes, they should be treated as such.
The vegetarian eggplant bao (which can be upgraded into a bao-ger) was heartily approved by CW’s resident veggos. Pro tip: simply ask for the mayo to be switched out with teriyaki sauce to make this a delicious vegan option.
Paul and Angel have created the perfect pit stop to cap off a day of retail therapy. Hopefully we’ll see a permanent Southside location soon.
Super Bao Woden is open 7 days 11am-8pm.
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