Barobao - Yummy baos with friends

Barobao - Yummy baos with friends

Chinese Japanese Stockholm

Barobao not only offers elegant baos, but here you’ll also find other yummy friends from the east to please all your cravings. The inviting joint works as well a Saturday night as it does for Monday lunch.


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My designer glasses got put on when I noticed the gorgeous illustrations on the menu. Plus, really nice to get a sense of what you’ll be getting, without looking like a touristic restaurant in the east.

 
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← Salt baked celeriac, mushrooms, truffle, shiitake mayo, crispy and sour onions  → Swedish farm pig, hoisin sauce, pickled cucumber, peanuts and coriander

← Salt baked celeriac, mushrooms, truffle, shiitake mayo, crispy and sour onions

→ Swedish farm pig, hoisin sauce, pickled cucumber, peanuts and coriander

Hai! Oh Yes! I ordered two baos, one being with baked celeriac and the other pork belly, and they where both equally amazing. Creamy and filled with umami, and a lot of crunch thanks to the toppings. Yum!

Kombucha salted scallop, smoked ponzu and algae oil

Kombucha salted scallop, smoked ponzu and algae oil

Aaah, seared scallops. Couldn’t resist the order this one in. Very nice contrast after the indulgent baos.

Salmon tataki, cauliflower, miso, ikura and fennel

Salmon tataki, cauliflower, miso, ikura and fennel

The broiled salmon tatami looked nice - except the worryingly big pile of creme by its side. When I see too much of something like mayo, I often fear it’s to make up for the lack of taste in the other components. Unfortunately this was the case, except not only was the salmon plain, but the miso creme too..

 
Ramen, broth, sesame, nori, soy, scallions, egg and pork belly

Ramen, broth, sesame, nori, soy, scallions, egg and pork belly

 

Now isn’t that the world’s cutest bowl of ramen? I didn’t have a chance to taste this one myself, but it certainly looks appealing 😍

Sourdough fermented carrot, green juniper and ginger

Sourdough fermented carrot, green juniper and ginger

I had to try something that felt a bit off the books, so this carrot dish caught my interest. I turned out to be the perfect end, with loads tanginess from the fermented carrots and pickles. In combination with the brothy tea it lifted the umami in this vegetable-only dish. I would say it beat the salmon by miles.