New York City, NY

Dim Sum and Then Some at The Bao

J.M. Lesinski
A shot of the front entrance of The Bao on St. Mark's Place in New York, New York.Photo byPhoto by J.M. Lesinski

For the best in dim sum and modern Asian cuisine, The Bao in New York, New York is serving up some amazing stuff at their St. Mark’s Place locale. One of these epic highlights is the flavor-packed xiao long bao dumpling, which comes in several innovative and creative interpretations.
The Kung Fu Xiao Long Bao from The Bao.Photo byPhoto by J.M. Lesinski

The Kung Fu xiao long bao is the iconic house pork soup dumpling, folded exquisitely to seal in the wonderfully complex broth and delicious pork. Taking a full bite, or just taking a nibble of the dumpling shell and letting that broth drain into a soup spoon offers the most amazing duo of taste experiences.
The Black Truffle Xiao Long Bao from The Bao.Photo byPhoto by J.M. Lesinski

The Black Truffle xiao long bao is a solid plate too, luxuriously savory with the perfect amount of garlic and onion to round out a gorgeously designed and presented dish all around.
The Super Spicy Xiao Long Bao from The Bao.Photo byPhoto by J.M. Lesinski

For fans of heat, the Super Spicy xiao long bao does not disappoint. The heat in the pork packs a punch with the already crisp and zingy spicy broth. For a similarly light and flavorful broth, the vegetable dumplings are a gorgeous medley, complete with fresh greens inside and a colorful green dumpling wrap outside.
The Vegetable Dumplings from The Bao.Photo byPhoto by J.M. Lesinski

Noodle-lovers will have a ball with the variety to try at The Bao too. The Shanghai pan fried noodles are a personal favorite, fried up just right and bursting with flavor, while the dan dan noodles are a great choice too. Serious foodies will definitely want to check out the black squid and seafood fried noodles.
The Shanghai Pan-fried Noodles from The Bao.Photo byPhoto by J.M. Lesinski

For fans of soup and traditional hot pot alike, The Bao has a solid spicy pot in beef, lamb, chicken, or fish filet varieties. Each comes standard with tofu skin, lotus roots, potatoes, mushrooms, flat rice noodles, broccoli, wood ear, and spam for a solid variety all around.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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