Daddy Bao

Tooting

Exposed brickwork and glistening red lanterns provide an atmospheric backdrop to Mr Bao’s sister site, a homage to owner Frank Yeung’s father, Joe, a former restauranteur of 31 years. Fluffy, milky buns come stuffed with the likes of rich beef brisket and peppery wasabi slaw, beer-marinated prawns with pickled mooli, and tofu heightened with flashes of ginger and crispy onions. Sides of golden kimchi delight, while fried chicken served with a rich miso mayonnaise for dunking act as the perfect partner to a lychee daiquiri or two. The bonus? This buzzing spot takes bookings.