Time Out says
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A spin-off of Peckham’s popular Mr Bao, this time in Tooting.
In 2015, Mr Bao took Peckham by storm, daring to bring the decade’s hottest trend – that of steamed milk buns with punchy fillings – to SE15. And to do it well. Fast forward to 2018 and owner Frank Yeung is at it again, this time naming the spot in honour of his father (himself a veteran restaurateur) and migrating west, to Tooting.
The look is ‘hip Asian’: red lanterns, their tassels hanging down, cast a glow across dark glossy tables and a wall of hand-drawn Mandarin characters. There’s a tiny counter bar (obvs) as well as some lovely exposed brick (double obvs). It’s dark, buzzy and atmospheric. It’s fun. Better yet, the food was mostly very good.
The star creation wasn’t a bun, but a soft, sloppy, moreish dish of sesame-slathered aubergine, lifted by the allium hit of sliced scallions and the sharp, sweet tang of pomegranate seeds. Also good were pork dumplings (plus chilli oil for dipping), their edges crimped and russet-coloured, their insides dense and juicy.
But you came for bao, and bao you should have. Like the beef bao. It was beautiful. We’re talking melt-in-the-mouth brisket nicely offset by the zingy bite of a wasabi slaw and the verdant freshness of leafy coriander. All snuggled into a spongy, pillow-soft bun that’s as good as any you’ll find in W1. If you can take a bit of heat, get the prawn bao too: juicy beer-marinated prawns, layered with pickled mooli and (very) spiced spring onions.
A low point was a garlicky, amateurish plate of kimchi, but with dishes this cheap and staff this friendly and accommodating (let’s just say we far outstayed our welcome), it’s an easy thing to forgive. All hail the daddy.
Named after the father of Frank who runs Mr Bao restaurant in Peckham, they both have firm roots in hospitality totaling over a century of knowledge that has culminated into a space that is warm, romantic and vibrant.
The menu is split between a range of sharing plates and an array of buns to be devoured in a tapas-style so sensory you’ll be distracting your friends to get the last dumpling. Our all-stars are a 24 hour marinated fried chicken with ginger, spring onion and secret spices paralleled by the legendary classic pork belly bao smothered in roasted peanuts.
We’re working hard to assure our meat free alternatives and vegan options exceed expectations to make you feel satisfied and thinking “hows is tofu this tasty?”.
From the signature lychee daiquiri to our barrel-aged plum wine negroni, the cocktail menu is designed to get those shoulders relaxed and lips smacking.
Get your cameras ready because on the weekends we put on a bottomless brunch to shout about, behemoth sized plates such as the Full Taiwanese and Bao Benedict match-made with cocktails of Silent Assassin and Goblet of Guava.
So if you're popping in with a date, a mate, the kids or even the whole crew, Daddy’s got you covered with a smile and experience you won’t forget.