My dear readers, probably if you read my blog long enough to know the essence of my eating habits most of my diet would compose of approximately 50% meat (preferably pork), 30% complex carbohydrates (as in noodles and rice), the remaining 20% miscellaneous (drinks, coffee, desserts, etc.). For the past month or so, all the buzz has been around Baohaus. Prodding around their site and reading Chef/Owner Eddie Huang’s own blog, I like his style (he said “PORK FAT IS FOREVER” and the meats are red cooked (meaning, braised in a flavorful, aromatic broth containing soy sauce, brown sugar, ginger, etc., cooked until fork tender) and persuaded a few dependable, pork-lovin’ friends to come along.
Once we arrived to Baohaus, we’re a bit perplexed by the large crowd of young Asians around my age waiting outside the door around 3 PM on a Saturday. I’ve asked them are they waiting on line or something else? One of them said they’ve ordered and we allowed ourselves in and walk up to the counter. After excusing ourselves through the almost claustrophobic space (it’s a narrow storefront with a large island/ bar seating area with another table tucked on the corner near the door done up in blue and white color scheme). I saw Eddie Huang toiling behind the stove trying to catch up to three orders, while his assistant is taking down orders and the dishes in the back.
As Eddie cranked out the baos and Royal Frushes, I’ve observed most of diners were young Asians taking out cameras of every kind shooting photos of his food (from iPhones and point-and-shoots to dSLRs similar to my 5D Mark II). Oversaturated food blog market in New York City? Perhaps or we’re becoming too predictable to play up on trends.
True that.
Whilst waiting for our order, my friends spotted this (pointing above) sticker. I totally wanted one since pork fat is awesome and it does rule my life. Besides butter.
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