That was the most unbelievably tastiest thing that has come anywhere near this area (hand points & circulates around face)
Steamed Pork Bun was the best I've had in London. The buns were made by a formula of water roux starter and milk.. The result was a spectacularly milky white hue and a very neat and refined, pillow-y texture. Very light! (Personally I prefer their bun to Momofuku's)
Steamed to perfection, these large cloud-like buns take the top spot for London's best Gua Bao.
..But know that you must hunt down BAO London and get your hands on one, for this is the most flavoursome, interesting, moreish dish I've yet bought from the wave of London street food vendors.
..There, we ate the best pork buns I've come across (better than Momofuku's, even).. 3 cup frogs legs are inspired by a traditional Taiwanese dish, the three cups being soy sauce, sesame oil and rice wine. These ones (above) had the lightest, crisp batter and an intense sweet and savoury sauce.
It was possibly one of the best things I have ever eaten at Kerb. Satisfied, I headed back to the office to google flights to Taiwan. With street food this good, I need to visit ASAP.
The Classic Gua Bao is very tasty, one mouthfull and in the end I had two. The meat is slow braised and melted to just the right point. When I put it my mouth it just melted. It's tastier than some of Taiwan's Street. The soya milk fried chicken should be their classic too. The chewiness between the meat and the batter is crunchy. One mouthfull and all the memories have come back as if I have gone back to my hometown.
The moist chunks of fried chicken were free from excess oil and battered in a light, crisp and exceedingly Moorish coating flecked with occasional hints of ginger. Even better than the gua bao itself. Bao easily serves up one of the best gua bao in the capital. It's not quite as good as the best American examples, but it's not far off either.
It was on a recent trip that one of most anticipated to do places also turned out to be one of the best and cheapest
You've got to try the pork buns; they're out of this world.
Bao for me was a revelation. I have dabbled in dim sum, and I do enjoy a gyoza, but I've never fully fallen in love with Asian cuisine... The faces of people walking away from the stall collapsed in pure joy as they sunk their teeth into a steamed bun and I made a bee line for it.
My heart did a flip when I bit into the soft milk bun. The juices and tenderness of the braised pork belly together with the slight saltiness of the home pickles and dryness of the peanut powder in the tender milk bun calls for a standing ovation. I loved every bite of the 刈包 gua bao. It was that good.