BaoziInn London
Menu with Prices in the UK

Five artisan soup dumplings with natural vegetable-dyed doughs (beetroot, spinach, turmeric, squid ink) filled with pork, prawn, truffle, and spicy broth.

Traditional thin-skinned soup dumplings packed with juicy minced pork and piping-hot gelatin-simmered bone broth.

Ruby-red beetroot dough filled with spiced pork and a fiery, tangy Sichuan hot and sour broth.

Emerald-green spinach juice wrappers hand-pleated around plump king prawns, wild sweet scallops, and bamboo shoots.

Translucent dumplings stuffed with earthy shiitake, king oyster, and morel mushrooms infused with black truffle oil.

Golden carrot-dyed pastry parcels filled with minced British beef seasoned with roasted cumin and Sichuan chilli.

Northern Chinese style boiled jiaozi stuffed with fragrant Chinese garlic chives and seasoned minced pork.

Pan-seared crescent dumplings with a crispy golden lacy skirt, filled with tender pork and sweet leeks.

Silky paper-thin pork wontons swimming in an aromatic infused Sichuan chilli oil with garlic, scallions, and roasted sesame seeds.

Six jumbo king prawn wontons dressed in luxurious house-made XO sauce made with dried scallops and shrimp.

Delicate vegetable and tofu wontons tossed in a rich, nutty sesame sauce infused with garlic and roasted chilli oil.

Traditional thick-skinned northern jiaozi dumplings drizzled with spiced sweet soy sauce and red chilli oil.

Four plump prawn wontons, springy egg noodles, and crisp pak choi in a golden, clear dried-flounder and chicken broth.

Two cloud-soft steamed buns stuffed with slow-braised diced pork belly, sweet fermented bean paste, and spring onions.

Pillowy steamed yeast buns stuffed with seasoned minced beef, pickled red chillies, and crushed Sichuan peppercorns.

Traditional Cantonese snow-white bao with a sweet, glossy diced honey char siu roast pork filling.

Warm steamed sweet buns that burst open with an unctuous molten salted egg yolk and vanilla custard lava.

Cold poached tender shredded chicken breast tossed with cucumber ribbons in a nutty sesame, chilli oil, and crushed peanut sauce.

Crisp English cucumbers smashed and marinated in Chinkiang black rice vinegar, crushed fresh garlic, and toasted chilli oil.

Tender squid wok-tossed with five-spice sea salt, diced spring onions, garlic, and fresh fiery red chillies.

Tender cubes of lamb grilled on bamboo skewers and heavily dusted with aromatic toasted cumin and crushed Sichuan chilli.

Crispy golden fried spring rolls stuffed with shredded cabbage, carrots, wood ear mushrooms, and vermicelli with sweet chilli dip.

A basket of light, crunchy fried prawn crackers served with a side of sweet chilli dipping sauce.

Chilled smooth silken tofu block topped with diced preserved century egg, sesame soy dressing, and finely chopped spring onions.

Crisp roast duck smoked over aromatic cherry wood chips, served over steamed jasmine rice with pak choi and rich sweet spiced duck jus.

Thick slices of tender pork collar roasted in a honey and fermented red bean glaze, served over rice with a braised tea egg.

Five-spice seasoned pork belly with wafer-crisp blistered crackling, served over fragrant jasmine rice with English mustard and sweet soy.

Tender poached chicken steeped in premium dark soya sauce and Chinese aromatics, served with ginger and spring onion relish.

Your choice of two Cantonese roast meats (Smoked Duck, Char Siu Pork, or Crispy Pork Belly) served over rice with greens.

Grand sharing platter containing generous portions of Roast Duck, Honey Char Siu, and Crispy Pork Belly with house dipping sauces.

Springy wheat noodles bathed in a thick sesame and toasted chilli sauce with preserved mustard greens, peanuts, and spiced minced pork.

Sichuan wheat noodles in rich sesame and chilli sauce topped with minced shiitake mushrooms, toasted peanuts, and pak choi.

Refreshing chilled noodles tossed in fragrant sesame sauce, sweet vinegar, chilli oil, shredded poached chicken, and cucumber.

Slow-braised British beef brisket and gelatinous tendon in a deeply spiced 12-hour bone broth with thick hand-pulled noodles and greens.

Wide flat rice noodles wok-charred with supreme 'wok hei' breath, sliced tender beef, crunchy bean sprouts, and dark soy.

Golden crispy egg noodle nest topped with a savoury egg-flower gravy laden with king prawns, squid, scallops, and seasonal greens.

Fresh water spinach (water morning glory) flash-fried over high flames with minced garlic and fermented white bean curd.

Crunchy Gai Lan stems and leaves sautéed in ginger wine sauce and drizzled with fragrant shallot oil.

Silken tofu cubes and minced beef simmered in fermented Pixian bean paste, toasted red chilli oil, and numbing ground Sichuan pepper.

Blistered French green beans wok-tossed until tender with savoury minced pork, dried chillies, and preserved mustard greens.

A bowl of fluffy, aromatic steamed Thai Hom Mali jasmine rice.

Hand-rolled green tea pearls infused with the night-blooming fragrance of fresh white jasmine flowers, served in a sharing pot.

Earthy, smooth fermented dark tea from Yunnan province, renowned for aiding digestion after rich dim sum and roast duck.

Fresh milk blended with dark caramelised brown sugar syrup and warm, chewy tapioca boba pearls.

Strong Ceylon black tea brewed fresh, sweetened and served over ice with crushed fresh lemon slices.

Classic crisp, refreshing Chinese lager brewed with Laoshan mountain spring water (4.7% ABV).

Traditional Chinese sweet herbal canned tea crafted with chrysanthemum and honeysuckle, designed to soothe Sichuan fiery spice.