“Yes, they are very different. Recently, Thrillist.com recognized her as one of 11 "The Most Badass Female Chefs in New York". Her education spans from the Scandinavian technique she learned from Marcus Samuelsson at Aquavit, to the farm-to-table style with which she became enamored while working under April Bloomfield at The Spotted Pig. Recently, Thrillist.com recognized her as one of 11 "The Most Badass Female Chefs in New York". It makes sense once a little light is shed on the chef/owner duo (who are also married). We sat down with her to talk about her new, and wonderfully successful, restaurant and were lucky enough to taste some of her signature dishes as well. Now, the family is growing: the pair’s tiny, non-reservation-taking Mr. Donahue’s opened on Mott Street in February, offering a menu of upscale takes on such classics as rotisserie chicken, roast beef, and chicken fried pork cheeks. When I was growing up I liked to play cooking with my friends. Tham gia Facebook để kết nối với Qiu Bao và những người khác bạn có thể biết. Especially when the plate comes back to the kitchen empty, or if they wave and say, ‘thank you, Chef!’ on their way out. She sets expectations high for her staff at both restaurants, as well. Following this, Chef Bao Bao became the lead line cook at Soho House Hotel; she worked as a personal chef assistant for Marc Ecko in NYC and as starch cook at Social Private with Top chef Tiffany Derry. 4:41. Baoburg has a small but mighty space in Williamsburg. "This early exposure to food is one of the biggest reasons why I do what I do today," she continues. Especially with Chef Daniel. Call (718) 349–0011, Braised pork belly in caramelized soy sauce, Kewpie mayonnaise, peanuts & scallions, Korean style “Bulgogi” w/ Ssamjung sauce, onions, scallions, sesame, and lettuce, Fried and tossed in a Ponzu sauce, lettuce, tomatoes, onions and spicy mayonnaise & tobiko, Fried eggplant tempura, lettuce, tomatoes, onions & spicy mayonnaise, Melted sweet & salted egg yolk cream custard in steamed buns, Fried and served with chili honey + soy dipping sauce, Classic style shrimp and chicken dumplings with scallions, wrapped in spinach wonton skins & tobiko, Street Style “Hoi Tod” with egg, scallions, and bean sprouts served with chili plum sauce, Topped w/ peanuts, lime, cilantro & pickled radishes, Fried and served with chili plum sauce, peanuts & cilantro, Peanuts, green beans and tomatoes tossed in a spicy garlic lime dressing, Thick yellow curry sauce w/ chicken or vegetarian options served w/ pan-fried flatbread, Our famous “Chiangmai” curried thick egg noodles w/ duck leg confit, pickled cabbage, onions & lime, Braised short rib in a rich five spices veal stock, egg noodles, bok choy, shiitake, celery & boiled egg, Thin sliced rib eye steak, bone marrow broth, rice noodles, jalapeno, onions, bean sprouts & basils, Stir-fried rice noodles with egg, shrimp, turnips, peanuts, scallions, and bean sprouts in a sweet and savory sauce, Stir fry thin vermicelli noodles w/ egg, shrimp and chicken, celery, bean sprouts & scallions, Vietnamese grilled pork chops w/ chilled vermicelli noodles, mint, basils, pickled relished, peanuts & spring roll, Minced pork in a spicy lime broth, rice noodles, crispy wonton skins, celery, bean sprouts, scallions & peanuts, Steamed boneless chicken served over a garlic rice w/ ginger and soybean sauce w/ a side of soup, Saute’ chicken in a spicy XO sauce w/ szechuan peppers, green beans, cashew nuts, scallions & sesame, Saute Minced pork or eggplants in a spicy chili basil sauce served with an oozy fried egg, Sauté chicken in a garlic & pepper sauce sides of cucumbers, scallions with oozy fried egg, Served with gravy & black soy vinegar chili sauce, cucumbers & boiled egg, Fall of the bone duck leg confit served with aromatic turmeric & coconut rice, raisins & cashew nuts, Stir-fried jasmine rice with egg, chicken, onions, scallions green pea & tomatoes in a light brown sauce, Thai Spiced Rum, Whiskey, Cointreau, Mango Puree, Yogurt & Cinnamon, Hendrick’s, Soho Lychee, St' Germain, lemongrass syrup, Grapefruit bitter, Bourbon, Lillet, Grapefruit bitter, Amaretto, Nutmeg, Maraschino, Mezcal, Tequila, Jalapeño, Lime, Mints, Ginger, Raspberry Vodka, Prosesco, Rose Syrup, Berries, Sour Mix, BAOBURG, 614 Manhattan Avenue, Brooklyn, NY 11222, United States. In 2015 Chef Bao Bao was recognized by Zagat as one of "30 Under 30" culinary rising stars in NYC and featured in numerous food & dining publications. Like, 14 or 15. “Heavenly Pig Ears” may sound like something out of a fairy tale, but it’s characteristic of the creative, delicious and -- at times -- surprisingly light and refreshing dishes conceptualized by co-chefs/owners Ann Redding and Matt Danzer at Uncle Boons. To start woth, she says, there’s no difference between a tough man and a tough woman in the kitchen. Bao Bao) has deep culinary roots: She spent time cooking with her grandma in Thailand and later in NYC with her mom (adorable fact: Mama Bao Bao, also a chef, works at the restaurant two doors away from Baoburg), earned a degree from NYC’s French Culinary Institute, rubbed elbows with Jean-Georges Vongerichten and Daniel Boulud, and soaked up inspiration from her Japanese stepfather.. "When I first arrived to New York, I brought with me my traditional Thai family recipes" Chef Bao Bao states. Come to Baoburg and I will prove it!" Today, she’s been interviewed by Into The Gloss about her beauty routine and Grub Street for a detailed look into a day in the life as a chef, the latter of which involves her cooking food for the cast of Hamilton with impressive frequency. Now under the name Mission Chinese Food, and with the long-time partnership of chef/co-owner/mastermind Danny Bowien, the legend is complete thanks to an ever-popular New York location that boasts Angela Dimayuga as executive chef. Not that we needed any further proof of her coolness, but when asked to share a fun fact about herself, she simply replies, “Whiskey. Baoburg has a small but mighty space in Williamsburg. I imagine that is a very different experience from being a chef in a restaurant. Bao Bao in Williamsburg. Today, her dishes at Baoburg draw influence both from Spanish and Asian cuisines, like Spanish-style garlic shrimp, and four different bao varieties.

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