Gros Bao

At Gros Bao, chefs Lucy Chen and Leslie Chirino bring serious Cantonese cooking credentials to their Hong Kong-inspired menu, focusing on the techniques and flavors that define the region's beloved street food and canteen culture. The kitchen's foundation rests on its baozi program—steamed buns made with levain dough that achieves the ideal balance of fluffy texture and subtle tang. These aren't mere vessels for fillings; they're carefully crafted breads that complement and enhance what's inside. The signature char siu bao exemplifies this approach, with tender barbecued pork glazed in a sweet-savory sauce that caramelizes beautifully, all encased in that pillowy steamed bun. The vegetarian options receive equal attention—the veggie pumpkin bao showcases how plant-based fillings can be just as satisfying, while the mapo tofu delivers authentic Sichuan heat with its numbing peppercorns and silky tofu in chile-bean sauce. Beyond the buns, the menu explores Cantonese classics executed with proper technique. The beef ho fun demonstrates the kitchen's wok skills—wide rice noodles achieve that essential charred flavor while remaining tender, tossed with beef and Chinese broccoli. Hong shao eggplant arrives glazed in a rich, slightly sweet sauce that penetrates the vegetable's flesh. The 'têtes de lion' (lion's head meatballs) offer comfort in the form of oversized pork meatballs braised until impossibly tender. The kitchen maintains a 50% vegetarian menu, ensuring plant-based diners have genuine choices rather than afterthought options. Starters like Chinese scallion pancakes and various dumplings provide textural variety, while the dessert menu includes both traditional sweet baos and innovative fried bao that add crunch to the typically soft format. Portions are designed for sharing, encouraging the Cantonese tradition of communal dining where multiple dishes create a varied, satisfying meal. The cooking stays true to Hong Kong's street food roots—bold, direct flavors without unnecessary refinement, executed with the kind of technical skill that makes simple dishes memorable.