Travel

This is a second offering from revered Kissa Tanto chef Joël Watanabe, and it doesn’t disappoint. Bao Bei swaps Japanese-Italian fusion for Chinese brasserie food, with the odd dash of Gallic flavor. The menu—all Taiwanese and Sichuan influence—is short, with dumplings described as “petits cadeaux” (little gifts in French) and small starters, adorably dubbed “schnaks.” The kick-ass fried rice is, as described—a mouthwatering blend of pork belly, squash, and spicy peanuts. The wine list is unusually extensive for an Asian restaurant, and a lot of thought has gone into curating cocktails that compliment the food. We recommend a pre-dinner drink accompanied by a serving of spicy cucumbers at the bar.

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