When and where
Festival Details: #BaoWowFestival
Date: 1st February – 14th February
Timing: 12:00 noon to 3:30pm and 7:00pm to 1:00 am
Address: The Fatty Bao, Sangam Courtyard, Major Somnath Marg, Sector 9, R.K. Puram, New Delhi- 110022
Please Note: Children 10 years and above are permitted in the evenings
The newly opened Asian gastrobar Fatty Bao, though serving unusual and unconventional Asian food which is quite different from the Asian food we are used to, is fast gaining popularity. The super soft moist bread with juicy and flavourful fillings, popularly known as ‘Bao’, is becoming quite a rage. It consists of the bread called Mantou which is made by steaming the dough with yeast and not baking it, which ensures a super soft texture, and if served fresh, is truly delightful. Stuffed Baos are popular Chinese breakfast-on-the-go street food, and the ones eaten there are the closed versions with minimal filling inside.
I am really glad that the baos served at Fatty Bao are a twist to the conventional baos and are served like a sandwich consisting of generous fillings, and even the vegetarian ones are a burst of flavours.
The various baos that we tried were:
Pulled Pork Bao: This was the first bao that we tried. The filling of pulled pork was dressed in curry sauce which made it juicy and moist. The fried egg with runny yolk did dominate the taste a bit but the overall outcome was good. The flavor of kaffir lime gave my tastebuds a tingling feeling and this bao kick-started the evening on a good note.
Spicy Wild Mushroom and Chickpea Bao: The pan seared patty inside was tasty having mild flavours but the mayo was really spicy with a hint of garlic. Overall the taste was good and a generous sprinkle of corander leaves went well with the patty.
Cheesy Kimchi Potato Bao: It’s really hard to go wrong with potato and cheese as the combination is made in heaven. The potato and cheese filling with scallions and Korean chilli was done to perfection. The tanginess and the crunchiness was mindblowing. Despite being a hardcore non-vegetarian I couldn’t help but take a second serving of this bao.
Char-grilled Lamb Meatballs: This was definitely my favourite bao of the evening and it seemed like that the Chef has put his heart into it. The best part about the meatballs were that they were neither under-cooked nor over-cooked, just perfect, and char-grilling them with chilli tamarind glaze weaved magic. With mint mayo and pickled carrot I found the dish a cross between Lebanese and Indian.
Roast Duck Bao: This was the only Bao I didn’t find very exciting. The duck inside was well cooked and though the Hoisin Sauce, Cucumber and Scallions went well together but I found the filling to be too sweet. Maybe it’s just my palette that’s used to bolder tastes but a bit of punch is required in the filling of a bao as the bread anyways tones down the taste and makes it a lot milder.
Char Siu Bao: This bao is one of the most popular all around the globe and is a dream come true for pork lovers. I’m a diehard fan of barbequed pork belly and when it’s done to perfection, it’s truly divine. The imported pork belly used at Fatty Bao is first cooked with bbq sauce and then makes its way inside the bao with green apple kimchi, sesame oil and scallions. Highly recommended!
The bao is not a substitute to its ever popular cousins i.e. dumplings but stands in its own right as a more filling snack, which if had along with some salad, is a complete meal. The Bow Wow festival is on only till 14th Feb 2016. But the good news is that the new range of baos have been incorporated in the new menu.
Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.