Again the choice of buns were differently paired with the proteins. Here, there was the pork belly with fried golden bao that reminded me of those we usually eat with chili crab and the scallop with steamed charcoal bao.

The melt-in-mouth stewed pork belly was really tender although slightly fatty, and had yet another umami finishing touch by the spicy shrimp sauce. While I was looking forward to the scallop bao most, I thought the tempura scallop wasn’t as juicy as expected but the addition of Thai baby asparagus for its crunch and the tobiko and flavorful adobo sauce were much welcomed. It was probably the sauces in their baos that were magical.