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Bao Down Restaurant

Bao Down Restaurant
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  • Phone Number 066 022 1165
  • Location 3 Vredehoek Avenue, Oranjezicht, Cape Town
  • Opening Hours

    Tuesday to Saturday 6pm to 10pm

Cost
R100 avg main meal
Ambience
Groups
Food
Asian
Payment
Mastercard, Visa

Critic's review

Eat Out

Bao Down has been filled to the point of overflowing every night since it opened in late June. We snagged a booking to try this contemporary take on the cuisines of China, Korea and Japan from Graham Oldfield, former head chef at Chefs Warehouse and Canteen, and his wife, Phillipa, a former caterer.

Food
The menu is concise, offering six mains, two sides and a dessert of the day. ‘Mains’ is a bit of a strong word – as with Liam Tomlin’s small plates, two people could probably finish all six dishes without popping a button. We’re slightly better behaved, skipping out on the sashimi with ponzu dressing, pickled jalapeño and radish, as well as the only vegan dish on the menu, celeriac cake with edamame beans, Brussels sprouts and spicy dressing.
Instead we start with the prawn toast, which is perfectly accompanied by dipping sauces, one of which is a lemon mayo. As true Brad Leone-devotees, we had to order the kimchi. It offers a salty bite that cuts through the sweeter notes of the pork bao with barbecue sauce and cucumber. The spicy chicken wings are so moreish, you’ll be licking clean your fingers and the plate.
The hot and sour soup with beef brisket and steamed rice is a real treat. They’re not joking about the sour part, but the rice balances it out nicely and the still-crunchy sprouts add another layer of texture.
For dessert there’s Crack Pie – an ode to Christina Tosi’s legendary dessert created for Momofuku and Milk Bar. The condensed milk sweetness plus a dollop of cream is obviously good (how can it not be, with all that sugar?), but it’s not the most unforgettable part of the experience.
On Sundays they also do a set menu.

Drinks
Bao Down is now licensed, so you can choose from a selection of wines and alcoholic beverages from the list. Guests can also sip on bottled water; kombucha in flavours of lemongrass, wild dagga and ginger; sour cherry, jasmine and green teas; or the usual soft drinks.

Service
With the kitchen blending into the front of house, you could find Graham himself popping out from behind his stainless steel workbench to deliver crockery. This kind of attentiveness and rhythm makes for a near perfectly paced meal despite the restaurant being jam-packed. A friendly word from staff to explain how some of the dishes go together would be helpful, and as someone who has never actually mastered the art of eating with chopsticks, it can be a bit intimidating. But don’t stress, no-one bats an eye if you just go ahead and grab things with your hands.

Ambience
The tiny space has a warm glow, welcoming you with that particular shade of prawny pink that’s oh-so-cool right now, accented by soft sea tones. Vintage exotic bird prints adorn the walls alongside origami-inspired lights and antique mirrors. The restaurant seats only 18 at the tables that are far too beautiful for tablecloths, with 10 more seats at the bar. It’s a well-curated space, clearly demonstrating the couple’s eye for detail. Rowdy crowds are a possibility but it’s somehow never too loud to chat easily.
And…
As we’re paying our bill (which comes handwritten and presented in a gorgeously kitsch woven swan with, of course, White Rabbit toffees), a woman at the table next to us proclaims Bao Down to be her new favourite place: “I’m going to come here all the time!” I have a feeling we’ll bump into each other every time. The Oldfields set out to create a neighbourhood eatery and this they’ve surely done, perhaps even too well. It’s a leaked secret I wish I could’ve kept all to myself.

Best For...
Chatty, comfortable dinner with friends who like to share.

(2018)

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

  • Ambience
  • Service
  • Food
  • Corli de Kock

    Food
    Bao Down has been filled to the point of overflowing every night since it opened in late June. We snagged a booking to try this contemporary take on the cuisines of China, Korea and Japan from Graham Oldfield, former head chef at Chef’s Warehouse and Canteen, and his wife, Phillipa, a former caterer.

    The menu is concise, offering six mains, two sides and a dessert of the day. ‘Mains’ is a bit of a strong word – as with Liam Tomlin’s small plates, two people could probably finish all six dishes without popping a button. We’re slightly better behaved, skipping out on the sashimi with ponzu dressing, pickled jalapeño and radish, as well as the only vegetarian dish on the menu, celeriac cake with edamame beans, Brussels sprouts and spicy dressing.

    Instead we start with the prawn toast, which is perfectly accompanied by dipping sauces, one of which is a lemon mayo. As true Brad Leone-devotees, we had to order the kimchi. It offers a salty bite that cuts through the sweeter notes of the pork bao with barbecue sauce and cucumber. The spicy chicken wings are so moreish, you’ll be licking clean your fingers and the plate.

    The hot and sour soup with beef brisket and steamed rice is a real treat. They’re not joking about the sour part, but the rice balances it out nicely and the still-crunchy sprouts add another layer of texture.

    For dessert there’s Crack Pie – an ode to Christina Tosi’s legendary dessert created for Momofuku and Milk Bar. The condensed milk sweetness plus a dollop of cream is obviously good (how can it not be, with all that sugar?), but it’s not the most unforgettable part of the experience.

    On Sundays they also do a set menu.

    Drinks
    For now, Bao Down doesn’t have a liquor licence, so you can bring your own. In the meantime, sip on bottled water; kombucha in flavours of lemongrass, wild dagga and ginger; sour cherry, jasmine and green teas; or the usual soft drinks.

    Service
    With the kitchen blending into the front of house, you could find Graham himself popping out from behind his stainless steel workbench to deliver crockery. This kind of attentiveness and rhythm makes for a near perfectly paced meal despite the restaurant being jam-packed. A friendly word from staff to explain how some of the dishes go together would be helpful, and as someone who has never actually mastered the art of eating with chopsticks, it can be a bit intimidating. But don’t stress, no-one bats an eye if you just go ahead and grab things with your hands.

    Ambience
    The tiny space has a warm glow, welcoming you with that particular shade of prawny pink that’s oh-so-cool right now, accented by soft sea tones. Vintage exotic bird prints adorn the walls alongside origami-inspired lights and antique mirrors. The restaurant seats only 18 at the tables that are far too beautiful for tablecloths, with 10 more seats at the bar. It’s a well-curated space, clearly demonstrating the couple’s eye for detail. Rowdy crowds are a possibility but it’s somehow never too loud to chat easily.

    And…
    As we’re paying our bill (which comes handwritten and presented in a gorgeously kitsch woven swan with, of course, White Rabbit toffees), a woman at the table next to us proclaims Bao Down to be her new favourite place: “I’m going to come here all the time!” I have a feeling we’ll bump into each other every time. The Oldfields set out to create a neighbourhood eatery and this they’ve surely done, perhaps even too well. It’s a leaked secret I wish I could’ve kept all to myself.

    Best for
    Chatty, comfortable dinner with friends who like to share.

     

    • Ambience
    • Service
    • Food

User reviews

  • Bao Down is a welcoming addition to Vredehoek Avenue and a pleasant addition to the list of Asian eateries in Cape Town. It's simple in decor and design but complex in its flavours - a space where the food really takes centre stage. Bao buns, beef tataki & the spinach and pea cake were some of the savoury plates we shared, but what impressed us most was the lemon & miso tart - one of those stand-out desserts that for a moment made you feel like you're sitting in the heart of New York. Perhaps the cornflake crisp was responsible for that. With multiple seatings and minimal space it creates a full atmosphere, the perfect spot for a dinner date or catch-up with close friends. We'll definitely be back.
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  • This restaurant opened to much hype this year and being huge Bao fans, we rushed to book. Look the food was good, apart from ironically the Bao, which were "lazy" folks over ones, of which there are only two on the menu. The filing was good but we found the Bao themselves tough and chewy. The portions were tiny and definitely not enough to share as the menu suggests, so we ended up having everything on the menu. The dishes were mostly tasty and inventive but we won't be back in a hurry. The accoustic was really terrible. We had to shout at one another to be heard above the din and as a table of six felt squashed, hurried and annoyed by how loud this tiny venue is. Because you had to eat so many dishes to get full, the bill was a lot higher than anticipated too. I'm not sure they'll iron out their issues as it's full every night and seems my experience was not shared by countless others who rave about it.
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  • A really great find. The food is nothing short of a culinary experience. Delicious and different. So much flavour! The service is good and the vibe is festive.
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  • I really cant fault the food- everything (we basically ordered everything) was spectacular! The prawn toast is completely underrated, so much so that we ordered an extra portion. The service was friendly, but strange. The waitress had to check with the kitchen before every order placed to find out if its ok? We were the second seating so this was strange. Also, its byob, but they hide your wine behind the counter and twice we had to ask for top ups (dont mind pouring my own wine but didnt have access to it). Its warm and cosy with a great menu.
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  • Food was amazing!
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Menu

Set menu - Menu not currently available

Facilities

  • Accepts credit cards
  • Dinner
  • Food
  • Lunch

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