‘Bao’ down — there’s a new eatery in town serving a blend of Sichuan and Shanghai cuisine.
Mian & Bao celebrated its grand opening Jan. 1 in Ward Centre. The restaurant is the latest addition to the LA-based Taste Corp. family, which is known for its Sichuan eateries Chengdu Taste and MIAN. Chengdu Taste, which originally opened in 2016 (it was revamped and relocated in 2019) and is the oldest restaurant of the three, represents chef Tony Xu’s traditional Sichuan culinary artistry. MIAN Honolulu soon followed and opened in 2019 as a fast-casual concept. Aimed at a younger crowd, it specializes in affordable Sichuan street food.
“Mian & Bao sets itself apart by blending Sichuan’s bold flavors with Shanghai’s milder, sweeter comfort food, creating a balanced culinary experience that appeals to a broader audience,” says Jean Lin, marketing and public relations manager of Taste Corp. “While Sichuan’s bold, spicy dishes are the foundation of Taste Corp., Mian & Bao introduces Shanghai’s gentle, mildly sweet flavors as a fine counterpart. This concept caters to both spice enthusiasts and those who prefer milder options.”
James Beard Award semifinalist Xu opened his first restaurant Chengdu Taste in 2013 in Southern California’s San Gabriel Valley. He’s credited for creating a broader understanding of Sichuan-style cuisine in So Cal, according to Lin.
“Chef Tony, who married into a Shanghai family, developed a passion for Chinese wheat-based dishes during his studies in Shanghai, inspiring Mian & Bao,” Lin says.
The restaurant’s name reflects its essence: “mian” (wheat noodles) and “bao” (steamed buns). You can expect all dishes made in-house from scratch, ranging from the baos and dumplings to the wheat noodles and their fillings.
“This commitment to freshness and authenticity ensures every dish is a unique experience,” Lin says. “Mian & Bao represents Taste Corp.’s evolution after nearly six years since MIAN Honolulu. It’s a continuation of our mission to offer affordable, high-quality Chinese regional cuisine while stepping out of our Sichuan comfort zone.”
The restaurant is especially popular because of its xiaolongbao, or soup dumplings. The dumplings are delicate on the outside and feature a generous amount of pork filling. Don’t wait too long before eating them; otherwise, they’ll stick to the dish.
“We saw a unique opportunity to introduce xiaolongbao to Honolulu, filling a gap in the market while offering something innovative,” Lin says. “We hope diners enjoy the experience.”
Once you are seated at your table, use the QR code to order.
Bestselling dishes so far — besides the xiaolongbao — include pan-fried pork buns ($9.99), beef pancake roll ($7.99) and spicy beef noodles ($17.99).
The pork buns are reminiscent of a manapua because of their doughier texture, but with a crispy bottom. The beef pancake roll is made with braised beef shank, shredded cucumber and sweet bean paste. As its name implies, the noodles pack some heat and boast a complex, beefy flavor.
Steamed egg with ground pork ($3.99) and chili oil dumplings ($8.99) are also customer favorites. The fluffy steamed eggs reminded me of chawanmushi, but with more flavor, thanks to the ground pork. The spice from the chili oil will creep up on you, so don’t inhale those delicious dumplings too quickly.
Due to high traffic, the restaurant is not currently accepting reservations or to-go orders.
“We want to ensure the best quality and texture,” Lin says. “While the restaurant’s interior still reflects its original design, we’ll soon add Sichuan lanterns and murals to enhance the ambiance.”
