Time Out has teamed up with tastelondon to offer you a fantastic one month free trial
-
Baozi Inn
-
Budget choice
-
RUNNER-UP - BEST CHEAP EATS
-
© Rob Greig
-
By Sally Peck
The revolution continues apace in Chinatown, and the future looks bright. Where once we suffered with tired Anglo-Canto greasy spoons in sad need of a makeover, now the hub around Gerrard Street is a destination for quality food.
Searches for light, handmade Chinese noodles served in a broth tasting of something other than dishwater for years proved futile. But finally, the folk who brought us Bar Shu, the temple to Sichuanese cuisine in Soho, have offered up Baozi Inn (‘People’s Commune’ – in Chinese), an excellent purveyor of Beijing and Chengdu street snacks.
In a kitsch send-up of a Beijing hutong circa 1952, colourful plastic vegetables – symbols of a bountiful harvest worthy of a Great Leap Forward propaganda poster – dangle from walls lined in grey tiles that mimic bricks used to build traditional courtyard homes. The simple, and simplified, past is further reflected in the rustic stools and photographs of the Great Helmsman himself that line the dining room.
Luckily, the food moves well beyond this Disneyfied mimicry (that handily ignores any negative political associations with Chairman Mao) and achieves perfect authenticity. The eponymous baozi – steamed bread filled with pork, radish or egg typical of northern China – are an excellent option for chilli-phobes. At £1.20 for a large bun, a pair of these to take away would make a far more exciting lunch than yet another Pret sandwich.
But the real stars at Baozi Inn are not the Beijing-style snacks but the Sichuanese street food prepared by the restaurant’s chef, who comes, via Bar Shu, from Chengdu. Delicate dragon dumplings in fiery oil were pleasantly hot and light. Spicy flowering beancurd is composed of the silkiest own-made tofu, covered in chilli and sesame oils, with deep-fried dough and beansprout seeds lending texture.
The standout of our meal was the Chengdu classic, dan dan noodles. This popular dish, which is butchered regularly in lesser restaurants, is perfectly prepared here; noodles, which are handmade daily, are smothered in a delightfully bold, hot and numbing sauce of ground pork.
Sichuan beef noodles featured the same glorious noodles with tender pieces of beef, pak choi and delightfully spongy dried bamboo shoots, typical of the specially-sourced ingredients served here, all swimming in a rich beef broth accented with generous amounts of chilli oil.
A fresh salad of peanuts poached in broth (so they are springy, rather than crunchy), with celery, carrots and tofu skins, created a wonderful medley of textures and did an admirable job in soothing a tongue bombarded by the chillies and Sichuan peppercorns dotting other dishes.
The food at Baozi Inn is excellent – at this price, and probably at any price, there are no better noodles to be had in London – and the bold atmosphere seems to work. At a recent lunchtime meal, a Chinese woman of a certain age interrupted her noodle slurping to sing along with gusto to the revolutionary music from the 1960s that forms the background noise. Next to her, her young granddaughter rolled her eyes. ‘Just eat!’ she commanded in Mandarin.
Long live the Chinatown revolution…Time Out Issue 1975: June 26 - July 2 2008
Time Out reviews restaurants anonymously and pays for meals. Of course, we cannot guarantee the accuracy or independence of user reviews.
|
|
Advertisement
Map
Date of the day
looking4theone_070
I am on the lookout for my soul mate (I know he is out there somewhere! ) I have lots of energy, I like to have fun and a few laughs and I have...
|
|
More ways to enjoy Time Out
-
Weekly London newsletter
The best of London in your inbox
-
Time Out Widgets
|
|
Terrible food - severely disappointed. Why mix Sichuan and Beijing style? The end result is below average. There are a number of other restaurants on Chinatown that are still cheap, and serve quality food e.g. Chinese / Japanese restaurant 'Misato'. On top of that, the Boazi Inn seemed to have run out of a number of dishes... despite it being 6pm on a Tuesday night. More like an amateur fast food cantine than anything 'revoultionary'.
Rarely been more disappointed with a meal. Swimming in pork fat, I had to scoop the top 4mm of fat off my noodles. Meat was of poorest qualitly in three of the four main dishes we tried. Full of bones and grisle, cheap cuts. In the most downmarket part of Chinatown and prices at £6.50 average for a main which would have got us a decent meal elsewhere, I will be forever apologising to my friends for saying this restaurant was highly recommended. Severely upset and ruined my night.
So deliberately averting my gaze from the scurillous reviews below, and placing faith in TO's imppecable taste (!) I gave this place a go with 2 friends.
The food (reason for going) was middling but what really got me was the heinous customer service - it may be cheap (ish) but thats no excuse to not want to seat you, or chuck you out if one third of your party is a little late.
One friend arrived early and they wouldnt seat her. When i arrived we were seated (having been chastised for coming through the wrong entrance door) and ordered beers (£2.50 for 1/2pint of tiger) but in the 20mins we waited for Friend 3 they kept asking us if she was coming and would we hurry her up. Yes thats right folks - would we phone her and find out when she was arriving as they wanted to move the table. I was astonished at the way we were treated - people were not exactly queing out the door to get in and we had ordered drinks!
Food was served in record time and it filled a hole is all i can say. Baozi Inn werelucky we stayed - I was all set to walk when Friend 3 arrived on a matter of principle!
Perhaps next time, I should pay closer attention to posted comments on this website...hey ho!
only good thing about this place was the dumplings, service was rude, noodles were crap.
Terrible portions and tastes plain bad. I'm malaysian chinese and my gf is HK who thought this might be a nice northern chinese cuisine which she absolutely adores eating in China... sadly not to be..
I was swayed by the rave review here, so the disappointment really knocked me back.
I expected authentic, fiery/numbing Sichuanese sauces with my noodles. I got lukewarm, waterlogged noodles with a timid meat slurry.
I asked for extra chilli sauce to compensate, and was given a small dish of pure red oil. So now I was stuck with soggy, unspicy noodles swimming in grease.
The good: Veggie baozi with vermicelli and chopped scrambled egg authentic, delivered a proper chive hit.
So go for the veggie baozi, but not much else.
Go for the Ribs with Winter Mushrooms Soup/Noodle Bowl. Fresh, delicious, filled with spinach and schitake mushrooms, I ate every bite.
Their tea's light, the baozi buns are good, dragon dumplings were amazing.
We didn't care that they rushed us out the door because their high table turnover is what keeps this place so cheap!
I've been to Baozi Inn twice now, very different on both occasions. First time food was pleasing as was the service all priced rather reasonably. However on my second visit a queue appeared outside so they immediately rushed us, continuously asking if we were finished, taking my plate before my friend was finished, giving us out bill before we'd even swallowed our last mouthful. Service really needs to be looked at.
Very disappointing.
I have heard good things about this new place and having becoming bored with the regular Cantonese fare of China Town, I was eager to sample the hearty noodles and Baozi of Northern China where I grew up.
Alas, my reunion with the dishes of my childhood was marred by the rude staff, stingy portions (thin slices of beef and two shreds of Pak Choi), and processed fillings in my Baozi (that tasted distinctly frozen). If you want authentic Northern Baozi then you would do better with the small booth directly opposite the ‘people’s commune’.
Had a very enjoyable dinner, lovely and interesting decor, good service too. The food was tasty and very affordable, I would certainly recommend it to all.