Developing our specials at Daddy Bao

PUBLISHED ON May 12, 2023

We run weekly specials at Daddy Bao so there’s always something new for you to try – every time you visit. This also gives our two talented development chefs, Matt and Angus, space to experiment, get creative and cook up new dishes using seasonal ingredients and unusual influences.

As part of this we run weekly tastings with our team (a very nice perk of the job) to make sure only the best dishes are hitting our specials board.

Here’s a little insight from Angus into the creative process…

Where do you get your inspiration from?
Reading cookbooks, past experience in other jobs, eating out at different restaurants, online research – YouTube videos are a great way to watch people cook a dish that you’ve never come across before!

How does the process work?
A lot of tasting and different versions before we get to a dish that tastes right and will work for service at the restaurant. Sometimes it doesn’t really resemble what I initially planned to make at all.

What’s your favourite dish that you’ve created?
The Eight Treasure Duck Breast that I did for the Lunar New Year tasting menu. It was a labour of love to stuff 60 duck breasts with sticky rice and all of the other treasures, but I was pleased with how it turned out.

What’s been the most popular special at Daddy Bao?
Probably the Crispy Squid, it was so popular that it’s become a permanent menu item and has stayed on ever since. I think the staff eat just as much of it as the guests though.

Top five favourite ingredients to cook with?
There’s a couple of vegetables that I love so much I always end up coming back to different iterations of dishes with them – kabocha squash, aubergine, cauliflower, leeks and all sorts of mushroom varieties.

Do you have any crazy ingredients you’d like to experiment with?
I’d love to do something with Uni (sea urchin roe). Sadly I don’t think I can make it work for the Daddy Bao price bracket.

Any dishes we can look forward to over the next few months?
We’re currently working on the Mid-Autumn Festival celebration menu which I’m really excited for, it’s exactly the type of food that I like to eat with my friends and family!

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