How Bao Now
Street food at its best: this popular bao impresses with bold, surprising flavours.
The little powerhouse that is How Bao Now prides itself on making the “baddest baos in the biz” and, according to all evidence, they’re knocking it out of the park, serving some of the tastiest, fluffiest bao buns in Cape Town. The brainchild of two chefs – Matt van den Berg (of Stellenbosch standout Mertia) and Carla Schulze from the Luke Dale Roberts Group. You’ll find this street-food favourite open daily at the Time Out Market, and on Saturdays at the Oranjezicht City Farm Market at V&A Waterfront. The menu is short but sizzling. Those in the know rave about the Wagyu sando (Wagyu in a panko bao with tonkatsu sauce) and the crayfish bao infused with Cape Malay flavours. There’s also a kiddies’ chicken bao for the young ones in your crowd. Expect bright, bold flavours that will surprise your taste buds.
Don't leave without trying:
The flaming chicken bao with fried chicken thigh, peanut crumb and Szechuan dressing.
The views expressed reflect the independent opinions of the person who nominated the establishment and not those of Eat Out, and are correct at the time of nomination. Menu items and prices are subject to change.
More Gems in V&A Waterfront
Tasha’s Waterfront
A favourite location of one of South Africa’s best-loved restaurant groups.
V&A Waterfront, Cape Town
Den Anker
Traditional Belgian cooking with harbour views.
V&A Waterfront, Cape Town
La Grotto Ristorante
Hearty, flavourful and authentic Italian food on Constantia Uitsig Wine Estate.
Constantia, Cape Town
