The bao craze is only just beginning, with more Taiwanese eateries opening up all over the world, particularly in London. I have been lucky enough to try a few of the best bao buns around the world and was excited to be invited recently to try the newest offering at Peckham establishment Mr Bao.

Founders Frank Yeung and Nick Birkett have transformed an old shop on Rye Lane, creating a buzzy restaurant for locals to enjoy fresh and flavoursome Taiwanese cuisine. The menu features a range of bao varieties and Taiwanese snacks as well as traditional teas and quirky cocktails. Where possible produce is bought in from local suppliers, though some specialist ingredients come all the way from Taipei. I was particularly pleased to notice Peckham’s finest Flock + Herd meat featuring on the menu.

I tried a selection of dishes from the menu. My favourites included the classic ‘Mr Bao’, a sweet and indulgent bap filled with slow braised pork, pickles, peanut powder and coriander, and the ‘Bao Diddley’ filled with fried chicken, brined for 24 hours, wasabi mayo, kimchi and coriander, a spicy but tasty option. From the sharing snack list I loved the fresh Tenderstem broccoli with ponzu and the intriguing ‘Smacked cucumber’, lightly pickled to give a subtle and refreshing vegetarian dish.

The cocktails were a tad disappointing, with no garnishes or flourishes they tasted like spirits simply mixed with fruit juice. Instead opt for a ‘Jin Xuan’ tea, which has a light but mellow taste and complements the bold food perfectly. For dessert the ‘Bao S’More’ is the only option, but no one is complaining, a naughty mess of melted marshmallow, dark chocolate and fried bao. At weekends Mr Bao offers a popular brunch menu that includes their decadent bacon bao with maple syrup, which already has a cult following.

I couldn’t be happier to have this bao business on my doorstep… I am sure I will be popping in regularly to satisfy my bao cravings in this new neighbourhood venue.

More information about Mr Bao here.