Steaming Hot Off The Press!

  • Radio BDC: Tom's BaoBao

    The gang came by and stuffed us to the gills with delicious steamed buns. Their menu features five staple varieties (juicy pork, curry beef, chicken, sweet potato and vegetarian) as well as rotating seasonal offerings.

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  • Take Five: Restaurants in Harvard Square

    Harvard Square boasts the first U.S. outpost of this popular Chinese chain. Tom's BaoBaoserves naught but these traditional Chinese steamed buns with half a dozen different filling options, along with some basic beverages (coffee, tea, locally made soy milk, and bottled juices). You can watch the bao being made in the bright white open kitchen, where the pearly white dough (made from hard red winter wheat) is studiously weighed to just the right size. The filling is weighed just as carefully—all to ensure even cooking in bamboo steamers. The dough is then folded around the filling more than a dozen times. Choose from pork, curry beef, chicken, vegetarian with tofu and greens, and sweet potato. Because this Tom’s BaoBao is in New England, it has lobster, too.

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  • New Additions to Harvard Square

    Tom’s Bao Bao may be the most exciting addition to the square since…last year, when I arrived on campus. Feel honored that “Tom’s quest to deliver the perfect, most authentic bao to the United States” (tomsbaobao.com) in our very own bubble. Worth checking out for handmade steamed buns before 10pm on weekdays and 11pm on weekends.

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  • The Harvard Crimson: Fall Semester Brings New Businesses to Harvard Square

    Students returning to campus for the fall semester were greeted by a number of new businesses in Harvard Square.

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  • The Critics Ate Branzino, Crudo, and Bao This Week

    Catherine Smart visited Tom’s BaoBao in Harvard Square, where she found "pillowy soft, super-savory, handmade" bao — the only thing on the menu. The lobster bao was "rich and buttery," she wrote, and the satisfying vegetarian bao felt "pious" and "almost as umami-filled as the juicy pork bao." There are also curry beef and chicken bao, and Smart recommended trying one of the restaurant’s Chinese tea selections.

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  • Tom's BaoBao: Doing One Thing Well

    These are nothing like the frozen, flavorless pucks you'll find in the freezer case of your local Asian grocer...

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  • The Boston Food Journal: HARVARD SQUARE SPOTLIGHT

    What is bao, you ask? The term 'bao' may be foreign to some, but in Chinese culture it is an extremely popular and well-known delicacy. Bao is a type of steamed bun made from leavened dough that is typically filled with meats, vegetables, or roots.

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  • SAMPAN: Restaurant Review

    Each bao is pillowy, thanks to the whole-wheat flour with less gluten shipped from China. The filling packs flavor from high-quality ingredients, without overdoing the seasoning.

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