🎄 Christmas is around the corner, and we’ve brought out some special dishes for the festive season! ✨
Highlights:
🦆 Glazey duck
🦃 Crispy curry turkey
🍇 Sharp Cranberry pickles
🥩 Glossy beef rice XL
🍨 Nutty mince pie ice cream
PS: obsessed with the dissected bao
This last week has been truly magical. ✨
Coming to the south of the Netherlands to cook at @erloom.restaurant , surrounded by nature and animals, is very different from my daily routine. Just the noise of silence in the morning is very special.
What @gijsbruurs has created alongside his team is truly special. It was such a pleasure to spend all these days together and make it an experience I’ll never forget.
Now I come back home with lots of Dutch friends that I hope to see soon! 🇳🇱🤍
The Yellow Chilli Chicken from the Chi Shang Rice section is grilled over charcoal, built around yellow chilli - a heat that lingers rather than shouts. Smoky underneath, umami running all the way through.
The Chi Shang rice is plump and fluffy, soaking up the sauce as it goes. Crispy tempura bits are folded in for crunch and finished with fermented green chilli and onion for a fresh, peppery lift.
Yellow Chilli Chicken has had its journey. It started life as a half chilli chicken - if anyone remembers the Fitz days. It’s always been one of our favourite flavours at BAO. Now it sits on rice, catching every last drop of grilled chicken juices. Nothing wasted.
Back in August, when we first met with the @eatwasted boys, we threw around the idea of doing something together. Months later, with lots of planning and fun testing in the kitchen, we came up with such a great dish — from the wasted flour in the noodles to upcycling leftover ingredients and turning them into something tasty.
The noodles surprised me with how toasty they came out, with a nutty flavour from the caramelisation of the bread. It rounds out the dish beautifully in combination with our noodle recipe. With the help of our friends at @almamillbakery 🫶 we were able to source bread waste flour locally.
Knowing we had a lot of leftover bones from making our fried chicken, that sparked the idea of doing a creamy, collagenous chicken soup — using the bones and chicken feet and extracting everything out of them.
The mushroom ragù came from the leftover mushrooms and kelp from our dashi and kelp soup. Normally we use them as staff food in our noodle shops — they’re so tasty that we never want them to go to waste. So that was the starting point, and then we cooked them further to get that intense umami flavour.
Getting ready for some exciting things coming up!
Been working on a deep chicken soup, slowly breaking down the bones to extract all that collagen for a rich, creamy finish. More to come on this collab.
Also working with some beautiful aged beef short rib from Phillip Warren. Cutting it in a traditional Argentine style called banderita—a simple, quick method that cooks evenly and brings out amazing flavour.🥩
This month’s collab with the great @justin_the_dustbin is one that you don’t want to miss. When we met back in early December to work on the dishes, things ran so smoothly and came together with such great energy, which really highlights who Justin is.
We came up with everything so quickly, had the tasting, and he said to me, “Bro, I think we’ve got it.” We ended up in a big hug, and this is the result: two very tasty dishes.
I love what the ikura brings, that richness mimicking the yolk and my favourite part is how well the yuzu comes into play. 🔥🍊
The BAO Sausage Pizza takes inspiration from Taiwanese and Italian flavours – topped with fior di latte, Taiwanese sausage and friarielli on a classic tomato base, finished with burnt chilli sauce for a sweet-spicy and garlicky kick.
A twist on the classic salsiccia e friarielli. Alongside it is the BAO Lonely Man Garlic Bread with garlic oil, mozzarella, provolone and yu shiang sauce.
Available in all @yardsalepizza till 31 Mar. Go try it 🍕
La visita obligada del año y la oportunidad de compartir tiempo con amigos. Hermosos productos y mucha pasión.
@tomaspietragallo dejándolo todo 🙌
@nardalepes la ultima la tenía guardada del año pasado ❤️
