"There are now several branches of this very likeable Taiwanese chain spread across the capital, but this was the first one to open back in 2015. It’s still run with the same enthusiasm and provides the perfect pit-stop when out shopping or bar-hopping. The menu includes a range of xiao chi, such as pig blood cake with cured egg, and larger rice dishes that are big enough to share. However, as the name suggests, no order is complete without a pillowy bao or two – go for the confit pork version." - Michelin Inspector
