Oh Instagram, you've done it again. While scrolling through the hashtag #BrisbaneFood I made a discovery of a new restaurant in Fortitude Valley that looked very promising-- Bao Down Now.
Now, after having Bao Time back in early 2015 I was educated in the art that is Bao, but for those who have no idea what I'm talking about, Bao is essentially a sweet steamed Chinese bread, commonly seen in BBQ Pork Buns. But this Bao dough is not like any Yum Cha soggy bread, this is freshly handmade every day.
Bao Down Now is a welcoming edition to the edgy and modern feel that has been developing in the Fortitude Valley recently. Everything from the interior to the menu, BDN has a skate/street art deco theme that clearly makes a stand out appearance.
We tried out the Kaarage Fried Chicken, How Now Brown Bao, Belly Bao and the Yuzu Tofu. Oh boy where do we start?! The recipes for each Bao were carefully designed and strayed from normal ingredients to give each Bao a certain gourmet taste. In the Yuzu Tofu, special ingredients like Lotus Root and Yuzu Gochujang made an appearance while the Pork Belly Bao featured Apple and Radish Remoulade, Ssamjang Sauce and Caramel Macadamias. At $7 each or 2 for $12, these Bao's are not only filling, they will take your tastebuds on an Asian adventure.
The service is good, the food is incredible, however the lack of air-conditioning is a bit of a problem, especially in the day time. There are industrial fans which help with air circulation, however nothing feels as good as the cool breeze from air-conditioning! Hopefully this will be a future addition but it won't stop us from coming back! There is a fully licensed bar, making it the newest and most culturally diverse pre-drink location in the Fortitude Valley. Bring on the Bao and bring on the Bar!
View the menu here.
187 Wickham St, Fortitude Valley QLD 4006
(07) 3666 0654
Tuesday to Sunday: 11:30am - 2am
Hi, I'm michael!
I'm 22 years old and obsessed with food and fashion-- especially sneakers.