Ex-military chef John Huang intro'ed bao buns to Peckham - and when Mr Bao says he's gonna do Taiwanese, he doesn't consult Google. He travels to the Far East and gets to scavenging. This is the real deal. Step in (or queue) on any given night and you're bound to share bench space with local Game of Thrones actors, the deliberately unemployed, thirty-something artists who work in nearby studios and south-of-the-river tourists. It's eclectic.

The interior's been inspired by Asian coastal docks of a time past (think dimpled copper, steel fittings & antique maps of Asia's coastline), but it hasn't forgotten about its postcode what with pendant filament bulbs, exposed brick, "industrial" vibes, AKA done on a budget. Majorly into it.

Cut to the chase, you're here for the food. Expect locally sourced produce (big up Flock & Herd buns) alongside specialist ingredients sourced all the way from Taipei. Their dining MO is small plates, but nothing is extortionately priced and no one's told to f*ck off because they're only ordering a single bun but all the booze. You obvs should opt for all the bao buns, but the fried chicken and sweet potato chips coated in tapioca flour are essential.  

Having a fling with bottomless brunch? Who isn't. Think bao benedict with pork and hollandaise, "The Full Taiwanese" and killer Bloody 'Hell' Marys with freshly grated wasabi. Wash the whole load down with Jinzu Gin and Taiwanese beer; you can thank BarChick for making sure the low-ABV peach and lime-flavoured ones are mainstays on the menu... if you're anything like us you'll be knocking them back like soda pop.