Romantic gestures take many forms – from the bold to the bashful, there are countless ways to express your love on Valentine’s Day, from chocolate gifts to flower deliveries. But this year, why not mark the event with a little more imagination? Luckily, Taiwanese restaurant Bao has risen to the occasion with its limited-edition penis and boobs bao buns box.
Bao’s six London establishments focus on xiao chi, which are small plates inspired by Taiwanese street food. The chain is renowned for its bao (which literally means steamed bun) – delicious fluffy pillows enveloping a variety of fillings, including fried chicken, beef cheek, and daikon radish. The buns are easy on the eye, and present a compelling, cartoonish package in themselves. They also taste as good as they look.
Understanding the allure and the possibilities of the buns, Bao recently presented a gorgeous puffy tiger’s paw to celebrate the Lunar New Year of the tiger. For Valentine’s Day, its chefs have gone straight for the sweet spot and fashioned the popular Taiwanese snack into delightful, chocolate-stuffed anatomical forms – so you can cut out the small-talk and let Bao do your foreplay for you.
Bao’s creative director and co-founder Erchen Chang explains: ‘At Bao, we like to do things differently and have always had a bit of fun.’ Apparently, the creative process was interesting, with members of the team all having their own opinions on important details of scale and design. They had already developed and served the boob bao, and wanted to expand the theme. Chang says: ‘Some were unsure about adding a penis – but why not? If you sell boobies you should sell a penis.’
The Bao Valentine’s box includes two boobs with a molten-chocolate and cherry filling, and one penis filled with a molten white-chocolate filling. What better way to show your love?
INFORMATION
-
Get to know Issey Miyake’s innovative A-POC ABLE line as it arrives in the UKAs A-POC ABLE Issey Miyake launches in London this week, designer Yoshiyuki Miyamae gives Wallpaper* the lowdown on the experimental Issey Miyake offshoot
-
Eurovision unveils its 2024 stage, designed by Beyoncé's Renaissance Tour creativesThis year's stage design aims to bring the audience into the performance more than ever before.
-
Ikea meets Japan in this new pattern-filled collectionNew Ikea Sötrönn collection by Japanese artist Hiroko Takahashi brings Japan and Scandinavia together in a pattern-filled, joyful range for the home
-
First look at Samba Room, London’s innovative cocktail lounge packed with Brazilian energyLondon’s Samba Room, an extension of SushiSamba, is a dynamic bar, lounge and private dining space designed by Fabled Studio
-
Reborn distillery Port Ellen welcomes Islay whisky pilgrims with smoky delightsThe resurrection of Islay whisky distillery Port Ellen has been hailed by connoisseurs, among them Neil Ridley, who explored the smoky delights of this Scottish west coast gem
-
The Connaught Bar shakes up home cocktail making with first book by Phaidon'The Connaught Bar: Recipes and Iconic Creations' by Phaidon allows anyone to elevate their cocktail making at home, for every occasion
-
Claridge’s new restaurant is a beacon for art deco elegance and fine diningClaridge’s new restaurant, designed by Bryan O’Sullivan, is a redefined London brasserie richly layered in decadent style and cuisine
-
Josephine is a classic French bistro in London, built on comfort and authenticityJosephine opens in London’s Chelsea, serving up French bistro classics and family recipes
-
Step inside London’s first Scottish deli, dishing up wee plates and hearty scranAuld Hag-The Shoap is London’s first Scottish deli. Discover fridges and countertops brimming with produce celebrating the best of Scotland’s culinary heritage
-
NoMad London introduces afternoon tea with a New York twistNoMad London serves up an afternoon tea menu spanning from elegant finger sandwiches to elevated New York street food classics
-
First look inside St John at Fortnum & Mason, bringing nose-to-tail to PiccadillySt John at Fortnum & Mason opens for three weeks, securing your nose-to-tail fix while the restaurant’s Smithfield home is refitted
