Bao

Shing-Tat Chung, Wai-Ting Chung and Erchen Chang are responsible for some of London’s most innovative, restless restaurants. Bao – first a market stall, now with sites in Soho, Fitzrovia and Borough Market – made itself a star by serving steamed Taiwanese milk buns. It’s now a phenomenon, with 40-day-aged-beef rump cap in aged white soy, beef-fat scrambled eggs with a bao on the side, and chili Cornish mussels – just three examples of the group’s tireless desire to improve.