3 mentions
“Eddie Huang takes us inside the reopening of one of New York City's cult-favorite restaurants: Baohaus.”
5 dishes- 1brisket bao0:02
“here is a brisket bao”
- 2lamb bao0:04
“a lamb bao”
- 3Chairman bao0:05
“a Chairman bao, which is our pork belly”
- 4Birdhouse bao0:08
“the Birdhouse bao, which is fried chicken”
- 5crispy duck bao0:10
“And then we also have the crispy duck bao, which is my favorite right now.”
“Baohaus is a place with really loud music, inappropriate art and fantastic Chinese food.”
9 dishes- 1Brisket Bao3:37
“What you're going to see this season here is a brisket bao...”
- 2Lamb Bao3:38
“...a lamb bao...”
- 3Chairman Bao3:39
“...a Chairman Bao, which is our pork belly...”
- 4Birdhaus Bao3:42
“...the Birdhaus Bao, which is fried chicken...”
- 5Crispy Duck Bao3:45
“And then we also have the crispy duck bao, which is my favorite right now.”
- 6Roasted Duck Leg with Pickled Mustard Greens4:12
“For the roast duck leg and wing dish on the dinner menu, we take the duck carcass, duck fat, create a braise, and then we serve the pickled mustard green and the braise underneath the roast duck.”
- 7Prime Brisket with Sacha & 3 Peppers15:41
“So it's a kind of a double layer effect of like American barbecue smoke with breath of the wok smoke. So you kind of get that that double whammy.”
- 8Ha Ha Grey Sole, Fried Whole18:43
“So here, we're gonna make you the Ha Ha fish sauce, so brown butter first, brown shallots, garlic, a copious amount of fish sauce, we ferment these red peppers in house ourselves, they're not as spicy as they are sweet and you smell that brown butter fish sauce now, right? Filipino cane vinegar. This is my favorite vinegar, and then a signature of everything here is always our agave. Ha Ha fish sauce.”
- 9Oil-Poached Mumbo Halibut with Soybean20:00
“So, our Mumbo Halibut dish, go with our soybeans in a pan, crisp those up. We soak these soybeans in water beforehand. So we're going in with our Mumbo sauce now, to deglaze those soybeans. And now this is Jayden's innovation. Because originally this dish we made with a sauce that similar to our Mapo sauce. And Jayden just was picking up the Mumbo sauce and putting in there. We noticed the color was different. And then when Chef Ray and I tasted it, we were like, yo, he's using the wrong sauce, but it might be the right one. You know what I mean? And uh, we just stuck with Jayden's version.”
“I told myself that if I was going to do Baohaus again, it would be the neighborhood restaurant of my dreams.”
3 dishes- 1Bao with braised brisket0:47
“The fatty side of the brisket goes into a braise. We slice it thick for the bao and serve it with pickled pepper mayonnaise, cilantro, peanut, and sugar.”
- 2Smoked brisket0:54
“The lean side of the brisket, it gets a nice, hard bark on it, builds that flavor.”
- 3Stir-fried brisket1:50
“We get thin, succulent ribbons of brisket that have the flavor and the smoke on the bark, but are tender enough to stir-fry and pick up in a wok.”
