Baobar, the delicious bao bar in the Marais

By Manon C., My B. Photos by Manon C. Posted Jun 2, 2022 9:52 PM

Baobar is the name of the gua bao bar and other Taiwanese specialties of the MAMAHUHU team. We go and sit at the counter to enjoy tapas-style plates to share, rich in flavors.

Direction the Marais to cross the gates of Baobar, this bao counter which is located just next to Eataly, rue Sainte-Croix de la Bretonnerie. Baobarit’s the youngest of the team MAMAHUHU founded by André Tan and Lucas Sauquet, to whom we already owe Panda Panda, Tiger Tiger and Dumpling Queen.

For this new concept, the group has decided to move away from the street food canteen spirit in order to offer a slightly more upmarket concept. At Baobar, we go and sit at the counter with direct view of the kitchen. We admire the cooks at work and the Chef Joelle Karam bustling about at full speed to compose the plates when the shot is fired.

Baobar, MAMAHUHU's new Bao barBaobar, MAMAHUHU's new Bao barBaobar, MAMAHUHU's new Bao bar

This chef, who has multiplied experiences in the world of gastronomy in Asia and the United States, offers us on the Baobar menu, inspirations from his travels. A barbecue-roasted red miso cauliflower and black sesame (11€) absolutely divine thus crosses matured black mullet with wasabi-wakame emulsion and ginger oil (12€) and crispy fish balls with prawns and hake (€11), to be dipped in a naughty katsuoboshi mayonnaise.

Do you like spicy dishes? Let yourself be seduced by the Yam steamed (9€) and seared in peanut sauce or the excellent free-range chicken marinated then fried (12€) with gochujang – a chilli paste – seasoned just right.

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We obviously do not miss the guabao, the star recipe of the place, which are available here in 5 recipes à la carte: at mushroom marinated in miso (8€), chicken farmer marinated in soy sauce (9€), brisket-tamarind sauce (8€) or marinated pork belly-ssamjang sauce (8€; our favourite!), or at the breaded monkfish at panko (8€), you are spoiled for choice.

We like to see the smoke of steamer baskets fly away, the cauliflower and the grills seized on the binchotan bbq who faces us. It’s effervescence in the kitchen, like the Japanese izakayas. Soft lighting, relaxed atmosphere, we let ourselves be seduced by this concept friendly and bubbling.

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To finish lunch, we let ourselves be tempted by the desserts Baobar, very inspired : the balls of rice paste (5€) with sesame and wakame seaweed sugar, or the excellent panna cotta sake-mirin (6€) with muscovado sugar crumble and jelly and genmaïcha tea powder. Very original!

So, are we going to discover these little wonders?

This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.

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