Robust international twist on the growing popularity of Asian cuisine.
Danny, founder & creator, has sworn an oath with his hospitality career in mind, to deliver the best cuisine he can during the hardships he has experienced. An authentic Taiwanese cuisine with an international twist. Each creation takes you down his memory lane.
Each Bao creation has a deep connection to Chef Danny’s path. Lots of love and craftsmanship was put into the authenticity to each one. While many more to come, these are the 7 reasons to be “Bao” that life:
1. The OG
Ingredients: Pork Belly, pickled mustard green, cilantro, & candied crushed peanuts
The OG is family recipe from Papa Wu, Danny’s father. Whom, opened his first restaurant in 1986 back home in Taiwan. Continuously honing his skills even when the family immigrated to Canada. This traditional dish contains the heart of Taiwan and the brain of the Wu family to touch the tongues of local appetite. The flavourful pork belly has been stewed in classic Chinese spices paired with the pickled mustard provides a robust balance for your taste buds.
2. The Big Fish
Ingredients: Fish Filet, home-made tartar sauce, crushed peanuts, cilantro
The first result from Danny’s generous craftsmanship. A twist from the classic, with influence from his love of seafood. The Big Fish also touches his beautiful home, Taiwan. Forever surrounded by the ocean waters, Danny decided to share the love with a locally sourced fish. The contrasting fluffy bun and crispy filet, finished with a delicate tangy sauce and the aroma of cilantro.
3. The Gangnam
Ingredients: Marinated galbi, Home-made kimchi, Perilla Leaf, Secret sauce.
From living in the Korean neighbourhood of Yonge and finch. Danny has always had a reoccurring itch for Korean cuisine and being surrounded by Korean restaurants growing up, it is safe to say that he cannot hide from this. This Bao creation was inevitable. The earthy perilla leaf with sweet, sour & spicy kimchi towered on top of succulent galbi fits perfectly inside the fluffy white bun.
4. Samurai
Ingredients: Pork Tonkatsu, cabbage, Wu Sauce
While thinking back to the Wu families’ roots, Danny’s ancestors were Japanese. Taiwan was under Japanese rule back in 1895 – 1945. Danny obviously has not directly experienced this however knowing where you come from is important. Knowing his ancestral history and the path taken, is when he can truly focus and move forward. Samurai’s live by Bushido. Which in short, is the code of conduct with systems of beliefs that heavily zone in on loyalty and duty. This Bao has a simple and Japanese twist on the popular deep fried pork cutlet, the tonkatsu. Light on the tongue with a crispy texture.
5. Royal
Ingredients: Lobster croquette, green onions, remoulade sauce, iceberg lettuce
At the diaper phase of Danny’s hospitality career, he was taught the lifestyle and art of fine dining Royal Canadian yacht club. Teaching him the standards and perception of the higher level of hospitality. Nothing is more luxury than lobster, the beautiful shellfish, so with fine craftsmanship and delicacy. This Bao is made simple with the deep-fried lobster croquette accompanied with some greens and remoulade sauce.
6. The Island
Ingredients: Spicy jerk chicken, mango salsa
Recently, Danny had spent his time at Bahamas as part of the opening team for a resort. With influence from the family, he had there, showing him many new things. Danny combined a special cuisine he holds close to his heart, Jamaican. The combination of a spicy jerk tender chicken and the fresh light and elegant mango salsa. The balance is impeccable.
The last and key reason...
7. WuBaEats
Ingredients: Love, dedication, & expression
To be bao that life, is to live for moments in life.
The love, hardships, & dedications.
Danny is loyal and true to his beliefs.
Continues to push hard to share with the world his path and his dream.
Resources:
Ill have a royal bao and a pint of sapporo