Although the namesake baos didn’t triumph in our battle of the bougie pork buns, we did come away having feasted well at Eddie Huang’s new Baohaus outpost, the appropriately named Baohaus 2 (238 East 14th Street). One item we particularly liked: the sweet black sesame bao fries.
While actually more like little nuggets, the fries are made by submerging the bao — normally a fluffy bun — into bubbling oil, rendering it golden and with a crispy exterior. It’s then hacked into chunks, resulting in hot cubes that are still slightly pliant. A drizzle of inky black sesame sauce and some sugar and you’re good to go. Essentially, this is classic carnival food with an Asian twist. Who wouldn’t love that? We certainly do.
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This article from the Village Voice Archive was posted on September 9, 2011