If you’re obsessed with baos as I am this Soho newbie offers a slight twist on the phenomenon with Chinese as opposed to Taiwanese style buns.
The major difference being that the Bun house’s chine bao are completely sealed, smaller with a lighter dough.
I opted for something very different – a custard bun made using salted duck egg, coconut milk and carrot juice. A delicious blend of sweet and savoury, this comes fresh and steaming!
You can eat in with a first come first served attitude but also take away.
Tucked away underneath the restaurant is the tea room – a speakeasy var in the manner of a Chines drinking den – definitely worth checking out for a Hong Kong craft beer and cocktails to take you into the small hours.