Steaming Hot Off The Press!

  • 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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  • A fast-casual restaurant is now serving steamed buns in Harvard Square

    Fast-casual eatery Tom’s Bao Bao opened last week in Harvard Square, bringing an array of steamed buns delicacies straight from Asia. Owner Tom Tong has a Chinese bao chain called GanQiShi, which serves up nearly 250,000 bao a day in their more than 200 locations throughout China. Now, he’s bringing his steamed buns stateside, setting up at 84 Winthrop St. in Cambridge.

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  • The Enthusiast: Openings

    What to buy, where to eat, what to drink and more...

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  • What Is A Bao?

    Tom’s Bao Bao will make its U.S. debut today in Boston’s Harvard Square. The chain’s first American outpost will serve a pork bun, curry beef bun, chicken bun, sweet potato bun, vegetarian bun and a seasonal lobster bun. Tong says achieving the highest quality bun requires very exact practices performed by dedicated bao artists whom he calls “baoists.” “It’s a very long and complicated process,” Tong says through a translator. 

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  • Tom’s BaoBao to Open in Harvard Square

    Had enough of Harvard Square’s fast-food burgers, burritos, and pizza? Look no further than Tom’s BaoBao, a new Chinese restaurant opening in the Harvard Square Galleria on July 12.

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  • Tired of burgers? How about a bao?

    Chinese entrepreneur Tom Tong believes there’s dough to be made in dough balls. And he’s hoping Bostonians bored of the glut of burgers in Harvard Square will opt for his new offering: bao.

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