What 8 people say about How Bao Now
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The restaurant was a nice surprise. Excellent flavours with good service from Jason and Justin! Thanks for a wonderful evening.
The best fries ever!!
Such a cute little place. Very limited menu, but the food was sooo good. Overpriced in my opinion, but happy that I experienced How Bao Now
Jason was really great 👍
We really enjoyed a trip to How Bao Now for Restaurant Week. It's cosy with really good service. A small menu but each dish is delicious.
What a cool, cool, little spot! We love coming to the Old Biscuit Mill but often times the food market gets too busy to be able to sit down and enjoy your food there. Enter - How Bao Now. This tiny super stylish eatery serves the most delicious bao buns in a laid back vibe, and the extended offering for Restaurant week was even better. Love, love, loved it and plan to be back soon.
Completely delicious, intimate space, excellent service and life changing potatoes
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About How Bao Now
Cuisine: Asian
How Bao Now is a passion project started by Test Kitchen-trained chefs, Matt van den berg & Carla Schulze, creating Taiwan inspired Bao Buns where flavour is key. It’s a milk steamed bun, pickled carrots and cucumber, fresh garden herbs, sesame emulsion, togarashi, Asian style dressing and crispy onions. With an option of 12-hour slow-cooked pork belly, bbq jackfruit, beef short rib, or pickled oyster mushrooms.