Suddenly had a bao craving after uni, and luckily it was a Friday night, and this place was opened (they don't open all nights of the week). It's conveniently located on York St (near my bus stop, hehe).
L: Crackling Pork Belly Bao-signature hoisin sauce, lightly pickled cucumber & coriander
R: Karaage Chicken Bao-spicy aioli, pickled red cabbage & coriander
2 for $12 (or $6.50 for one)
Asked them which were the more popular ones, and it was these 2. Opted for takeaway since I was in a hurry to catch the bus, but did have some before it went cold. The bun was indeed super soft and pillowy as promised. It's not like typical yum cha baos which I really dislike from the dryness, and dense white bready flour, which isn't as moist as these. It was pricey for something of this size, but they do execute their flavours and techniques well.
The pork belly was still crunchy after a freezing 1hr bus ride home! Nice slab of moist pork, but would have liked more cucumber-couldn't really taste the pickled flavour in it though.
The chicken was quite big for the bao to hold it together, but I'm not complaining-who doesn't love a nice chunk of meat? The aioli wasn't spicy (for a person who has very low spicy tolerance) which was quite delicious. The pickled flavour was more prominent in the cabbage, and quite a lot hidden under the chicken, but was quite dry since the sauce was on top of the chicken, not on the bread under the cabbage. Pretty satisfied with both-even my brother approved.