A new restaurant in Cape Town, called Bao Down, sounded as though it serves just the Asian food that we love. They have a special menu each Sunday for R300 per person, so we booked a table for four. You don't choose the food, they do and they change the menu every week. Bao Down chef Graham Oldfield has worked for Liam Tomlin as head chef at the Chefs Warehouse and Canteen and absolutely loves the clear flavours of Chinese, Japanese and Korean food. He has opened the restaurant with Philippa, his wife who was a caterer, at 3 Vredehoek Road, just behind the Gardens Centre. It is around the corner from Marika's
Bao are steamed Chinese buns, light and fluffy, and are often part of a Dim Sum menu. They do two sittings, we opted to arrive for the first one at 12h30. On Sundays, you get the several dishes for the table to share. During the week you would order from their normal menu and share the dishes, just as you would at a Tapas restaurant
We were early, the restaurant filled up quickly
The inclusive Sunday lunch menu we enjoyed. They do not yet have their liquor licence, so you are welcome to BYO
The is current daily menu
Like the water bottles!
It’s an open kitchen with seats at the bar
Loved these matching green plates from Paris
All the food in these pictures is to be shared between two people. We just had two servings of everything. The steamed rice topped with crisp onions. Pamela, who has lived in the East, said she thought there was some sake in the rice, which is how they do it in Japan
We began with the wonton noodle soup with mushrooms. The broth was outstanding and we loved the dish, very satisfying food, especially in cold weather. We took two white wines with us. A special Spookfontein Reserve Sauvignon Blanc from Elgin, brought by Pamela, and a Babiana from Vondeling in the Voor Paardeberg. Both went so well with the food
John was given dumplings in a noodle broth with no mushrooms; we did let them know before we went about his allergy
This dish blew everyone's minds. Sticky Korean fried chicken packs a huge punch of chilli, just how the Koreans and we like it. We enjoyed it with a bottle of Pinot Noir from Quando in Bonnievale
Barbecued Belly of pork, so tender and well flavoured, topped with Spring and fried onions. You add a slice of this to the bao and you have a wonderful taste and texture experience
A great mix of Szechuan Dry fried vegetables, with new season broad beans
Those bao. Just waiting to have something slipped between the covers and enjoyed
A cucumber and sesame salad
Dessert was fresh cherries with a white chocolate crumb on a coconut crème brulée. This was such a good meal, we will definitely be back, soon. Our bill was R645 per couple with service
© John & Lynne Ford, Adamastor & Bacchus 2018
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