It’s inspired by bao they tried at Lan Jia Gua Bao in Taipei and dough they ate at a family-run baozi (enclosed meat bun) shop in the Taiwanese mountains. “We imagined the soft, fluffy dough ...

It is our pursuit of perfection. The processes and techniques that go into it and the ways in which we have translated the traditional Taiwanese gua bao into our bao makes it who we are.