Baohaus 97 Saint Marks Place

Highly recommend this bao which is available for dinner only. We smoke our brisket in the back yard, then braise it and serve in a bao with pickled long pepper aioli, peanut, sugar, and cilantro

Chef Eddie’s unique take on Lion’s Head Meatballs, a legendary Shanghainese dish. Our version utilizes Hakka-style fermented greens that we use instead of the traditional nappa cabbage.

Broiled Mustard Greens finished with our rendition of Beijing-Style Zhajiang sauce w/ pork stock and spicy radish as well as pork chicharron and pomelo pulp

Our haus smoked brisket then deli sliced and wok tossed with pickled long green peppers, fermented red peppers, onions, yuba, and vegan sacha sauce

We hand cut our 10 oz Delmonico steaks from Prime Beef, broil it medium rare, then finish with caramelized onions and a Hong Kong Style Black Pepper Sauce that we think is better than au poivre

Tempura fried tofu, tossed in a regionally modified Chinese Carryout Duck Sauce from DC finished with peanut, sugar, and cilantro

Grilled Romaine lettuce, finished with an extra ordinary Szechuan chili inspired Caesar dressing, topped with fried baby anchovies, peanuts, and pickled radishes

Long beans blanched, chilled in an ice bath, then tossed into a salad with Cara Cara Orange supremes, a spicy sour dressing, fried chickpeas, and crispy garlic

Eggplant cut like Buddha’s hand tempura battered and fried with crisped vermicelli then dressed with a proprietary Szechuan hot honey

Spaghetti Dan Dan noodles w/ bay scallops, scallion rounds, cilantro, and crushed peanuts. It’s an elegant yet aggressively authentic rendition of dan dan noodles

Smoked duck, wok tossed with pickled mustard greens, alliums, brown braising soy, and rice

Smoked pork sliced then wok tossed w/ a trio of long green peppers, fresno peppers, onions, black garlic, and our proprietary twice cooked sauce

Prawns fried hard with the shells peeled back tossed in the wok with a trio of long green peppers, fresno peppers, onions, peanuts, and kung pao sauce

One of our signature dishes utilizing a haus chili oil and haus fermented chilis as well as our own cured and smoked pork belly. Chef Eddie’s rendition of Mapo is sharp, spicy, but also refreshing. We put our Mapo Tofu up against anyone’s.

One of our signature dishes utilizing a haus chili oil and haus fermented chilis. Chef Eddie’s rendition of Mapo is sharp, spicy, but also refreshing. We put our Vegan Mapo Tofu up against anyone’s.

Drunken Miso Marinated Mackerel grilled skin-on then served with a Hainan vinaigrette topped with fried leeks and a dollop of fermented red chili

Three Taiwanese Night Market Style brined chicken thighs tempura battered and fried w/ Chef Eddie’s Taiwanese Style General Tso’s Sauce. For those that don’t know, General Tso’s Sauce was created by a Hunan Chef in Taiwan and was then modified for carryouts. We make ours the Chef Peng way with the addition of our haus chili oil.

Ultra‑crushable macro lager with light malt, intense sweetness, and high carbonation.

Taiwanese Root Beer

Lightly sweet herbal tea with floral, medicinal, and cooling bitterness.

Athletic Brewing Company’s Upside Dawn is one of the most popular and widely reviewed non-alcoholic (NA) golden-style craft beers on the market. It is a classic, light-bodied blonde ale designed to mimic the crisp taste of traditional alcoholic golden ales.

In his subversively funny first novel, the bestselling author of Fresh Off the Boat delivers a portrait of a haunted manchild and his messy search for love, with hilarious and insightful takes on sex, dating, food, culture, intimacy, and masculinity along the way. “Come for the satirical millennial cringe and over-the-top luxury lifestyle fantasy, stay for the surprisingly sensitive portrayal of a bombastic, bighearted Asian American dudebro who risks it all for a chance at the real thing.”—Jean Chen Ho, author of Fiona and Jane