Mr Bao’s owners wrote on its website: “People of SW17, we hope you like your buns soft, fluffy and milky white, because that’s what you can look forward to when our new restaurant opens mere weeks from now.”
Daddy Bao is named after Joe Yeung, the father of Frank Yeung — Mr Bao’s owner. Yeung jr writes that “Joe, a former restaurateur of 31 years himself, has been instrumental to the success of our first restaurant, advising on everything from recipes to service (and leaving little, um, ‘inspirational’ notes all over the place), so we thought it only right we put his name above the door of our new Tooting venture.”
The original restaurant, which opened early in 2016, is a Peckham favourite at dinner time, but as Eater’s breakfast map of 2016 noted, “the weekend brunch remains a relative secret.” Praise was given to a ridiculously tasty Bao Benedict — “a feast of slow braised pork from local butcher Flock and Herd, wilted spinach, egg, and hollandaise” — and Bloody Marys “made with sake, fresh tomato juice, wasabi, and Sriracha and can be ordered bottomless, by the hour.”
There will be a number of similarities on the menu at Daddy Bao, including what they call “Mr Bao’s greatest hits,” as well as a number of special Tooting-only dishes and drinks, including a house beer brewed — a lychee pale ale — for the restaurant by Old Kent Brewery.