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Our chef, Christian, has continued his trend of confusing his fellow Filipinos with this fusion dish: we’ve got Chicken Adobo Bao Buns! The meat of this Filipino treasure is layered on pillow-y soft bao buns with Filipino style pico de gallo, and cilantro. The combination of textures, salty-tangy sauciness, and bright fresh tomato is not one to be missed! 

Chicken adobo is beloved across the Philippines, and was a dish designed out of the pragmatism of preserving meat in the tropical climate. Though chicken adobo is a spicy dish in Spanish/Latine culture, Filipino adobo refers to the Spanish word adobar, or to marinate. A salty, vinegar-y marinade helps to preserve meat in hot, humid temperatures, and also tenderizes the meat, producing fork-tender, mouth-watering, flavour-rich meat! Spanish-style pico de gallo is turned on its head substituting lime for fish sauce and red onion for spring onions, to give it a bit more Filipino Asian flare! 

Bao has it’s own rich history, with as many variations as there are regions in China! Legend has it, a great military strategist tricked a river deity on his way home from battle…the deity wanted 50 of his soldiers heads in exchange for safe passage of the river. This cunning military man instead threw 50 steamed wheat buns, sparing his soldiers, giving the unstuffed version of this steamed bun the name Mantou, or barbarian’s head! 

Bao is larger than dumplings, and slightly sweeter—giving a nice contrast between all the rich, savoury fillings that fit between it. Our Chicken Adobo Bao Buns are the perfect dish to enjoy on our beautiful covered patio, as the weather warms up! Fun fusion food is always best enjoyed in the outdoors, and we can’t wait to share these with you throughout the summer! 

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