Bao

Fitzrovia

Owners Erchen Chang, Shing Tat and Wai Ting Chung have done a fine job elevating what is essentially a Taiwanese street-food staple to cult status in this minimalist bleach-wood dining room. Order rounds of these generously filled pillows from a short pick-and-tick menu: confit pork, peanut powder and coriander are our choice buns. Next, opt for fried chicken doused in hot sauce, which sings alongside the house pickles. Round it off with sweetened bao, fried and filled with dollops of Horlicks ice cream. Arrive hungry and you’ll leave happy, but be prepared to queue.