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  • For months I've been watching videos of New York chef's and foodies brag about their Bao sliders, even prompting me to buy a cookbook so I can make my own. Seemed simple, steam your bread dough, slow roast your protein, savory sweet sauce, and a touch of fresh component. It was ok, and my friends said it was ok. But it lacked a master's touch and I wasn't about to fly off somewhere to get a taste. Until I started seeing my social media feed with pictures and videos. Until one day I realized the Bao has arrived in Calgary. Who better to bring it than Jay Del Coro and Eats of Asia. For a while I've wanted to check out EoA. Their millarville location was too far for me to reach and could never find the opportune time to go. But I love that they're doing pop-ups now, making frequent visits to Kingsland. The bao bun was perfect. It's the simplest list of ingredients but so easy to screw up. Cook it too raw it's gross and doughy, cook it too much you get melting gruel in your hands. These buns were light, fluffy to the bite, and had a complimentary sweetness to it's delectable packages. The fillings were creative chicken adobo cooked in coconut sauce sprinkled with toasted coconut, braised pork belly wonderfully nestled on a bed of hoisin sauce and crushed peanuts. There were also vegetarian option of shitake mushrooms that I didn't get to try. Overall, aside from it being a wonderful eating experience, it was an educational one as well, certainly worth the $$$ just to see and TASTE what Jay has been The prices were great. It was easy to convince coworkers on the Bao's. Nothing like strolling in to try EoA for the first time ordering 8 orders and receiving a look of suspicion. Yeah, I could've probably eaten them all. Can't wait for my second visit!
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