Cover Baos by Cé La Vi (Image: Cé La Vi)

The popular dish has been given a contemporary twist here, with flavours such as chicken karaage, salted egg crispy prawn and tempura sea bass

Food lovers in Singapore are always on the lookout for delicious and reasonably-priced Asian baos, which are essentially steamed buns. That search will now lead them to Bao by Cé La Vi, the restaurant group’s latest fast and casual dining concept that started in Tokyo last year and has finally reached our shores with a permanent location at the SkyBar.

“We are delighted to roll out our bao burger concept in Singapore after the success we’ve seen with them in Tokyo,” affirmed group executive chef Joey Sergentakis, letting on that the menu here won’t be the classic offerings you’ll find in your usual food haunts. What you’ll be treated to, instead, are delectable bites that are a “combination of different textures and techniques that balances out the flavours and creates this gastronomic east-meets-west fusion.”

Tatler Asia
Above Group executive chef Joey Sergentakis

Delicious baos always start with the buns, and here, they’re first steamed until moist and fluffy then seared on a hot cast iron pan to give them a good crisp and caramelised finish. These are loaded with a variety of meaty fillings which are, of course, sustainably sourced and free of antibiotics and hormones.

Choose from seven flavours including truffle Wagyu beef sukiyaki, salted egg-crispy prawn, chicken karaage, black Angus BBQ beef, and the vegetarian-friendly option of Sichuan eggplant. Each bao comes with hand-cut fries and delicious dips and toppings such as BBQ spice, truffle essence and parmigiana, and furikake with wasabi aioli, to give those buns an extra umami kick.

These buns are complemented with crafted cocktails and refreshing beers, as well as the majestic views of the city.

(Related: Hong Kong Chef May Chow Elevates A Dim Sum Classic)