The menu of Asian restaurants in Cape Town may be small, but if you know where to look you’ll find some real gems, with talented chefs putting their own spin on the classics.
How Bao Now is a great example, with two of the city’s top chefs – Matt van den Berg and Carla Schulze – bringing authentic Cape flavours to a concise menu of Asian plates at their Woodstock outpost of How Bao Now.
Fluffy bao buns are, as you might have guessed, the star of the show, and at Time Out Market Cape Town this creative duo brings a local perspective as they plate up exclusive flavour combos such as crayfish bao infused with Cape Malay flavours and a coconut and curry furikake, or wagyu sando-bao with a chilli crunch mayo, tonkatsu and pickled cucumber.
HOW BAO NOW MENU
Wagyu Sando (2 in a portion) R170 (Panko bao, wagyu, tonkatsu sauce, chilli-crisp kewpie)
Flaming Chicken R105 (Fried thigh, XO, peanut crumb, Szechuan dressing)
Fried Fish R100 (Hake, pickled red onion, Thai red curry dressing, nuac cham)
Kimchi Pork R105 (Sous-vide pork belly, kimchi, miso mayo, Asian dressing)
Banana Blossom (Vegetarian) R100 (Pickled red onion, Asian dressing, XO, herbs
Kiddies Chicken Bao R65
Cape Malay Crayfish R200 (Curry aioli, coconut furikake, vadouvan XO, lime)
Crack Peanuts R45