Not long ago, one of my colleagues brought some moon cakes to one of our weekly lab meetings, the ones with salted egg yolks inside. This quite shocked the non-Chinese/Japanese members of the lab; they were confused as to why you’d put egg yolks in a pastry. Because they taste good? I like salted eggs yolks; they have a great oily texture.
Anyways, I recently visited Bao Bakery, a Chinese/Asian-style bakery located on 41st, right by the Joyce Skytrain Station. They have a large selection of steamed baos, buns, and various other baked goods. I had their BBQ Pork, Ube Bean, Chicken Deluxe, and Racy Yolky Bao.
BBQ Pork Bao ($2.75):
The bun was very fluffy and soft, with a great chewy texture. It was filled with a great amount of pork. The pork was tender and had a great bit of sweetness to it.
Ube Bean Bao ($2.05):
Again, there was a good amount of filling inside. The ube was creamy and sweet. It might be a bit on the sweeter side for some people, but I quite enjoyed it.
Chicken Deluxe Bao ($3.60):
This contained BBQ pork, salted egg yolk, and ham. Again, the bun was filled with a good amount of meat. The meat was flavourful, tender and juicy; there also seemed to be some water chestnuts inside that provided a bit of crunch.
Racy Yolky Bao ($2.90):
This was filled with custard and salted egg yolk. The custard was sweet and creamy, while the egg yolk was oily and provided a great saltiness to balance the sweetness. This is definitely a great twist on the regular custard version.
I thoroughly enjoyed all of the food that I’ve tried at Bao Bakery, in particular their Racy Yolky. The prices are also very fair. All in all, this is a bakery that I STRONGLY recommend checking out; if you’re adventerous, do try the egg yolk one.