If you have seen pillowy white buns folded around savoury fillings, you have already met bao — short for baozi in Chinese, and widely loved across East and South-East Asian cooking. At Momocha we fold ours around Japanese-inspired fillings you will see on our full menu.
Soft bread, big flavour
Classic bao dough is gently sweet, soft and slightly chewy. It is usually steamed, which keeps the crumb moist and light. That mild bread carries bold glazes and sauces beautifully — exactly what we want for tebasaki-style chicken, plant-based Chicknot and rich shiitake.
What we serve at Momocha
Our Bao Bao range is built for the way we cook day to day: Tebasaki Chicken Bao Bun and Tebasaki Chicknot Bao Buns for that sweet-savoury wing-style glaze, Shitake Mushroom Bao Bun when you want something earthy and meat-free, and ChickNot Bao Bun for a vegan-friendly bite with the same soft bun experience.
How to eat them
Bao are finger food: pick them up, expect a little glaze on your fingers, and enjoy them hot. If you are ordering for delivery around Loughborough or Leicestershire, a quick warm-up in the oven or microwave can bring the bread back to life — cover them loosely so they do not dry out.