"After transitioning from a cart downtown to a brick-and-mortar east of the Burnside bridge, Bao Bao continues to serve its outstandingly fluffy bao to the masses. Diners can choose from a mix of different savory or sweet fillings, from curry chicken to red bean, plus occasional specials like purple yam. While the bao are the main attraction, the juicy pan-fried dumplings and comforting congee make great companions; the restaurant has also amped up its soup lineup, with options like suan la fen, a tangy chicken soup with potato starch noodles." - Seiji Nanbu, Janey Wong, Rebecca Roland
