This Is Not a Fake Bun

Some weeks ago I was in Paris and had lunch at the boutique of restaurant yam T’cha run by Michelin-starred chef Adeline Grattard. Both the restaurant and the boutique are known for serving irresistibly light balls of goodness: steamed buns with amazing fillings, such as stilton and amarena cherries, smoked tofu and king prawns and chives. Back home I kept on raving about these amazing soft buns until my Dutch-Indonesian mother told me to shut-up. ‘The French have ruined our recipe. Our bapao should be filled with minced pork.’ The funny thing is that she/Dutch-Indonesians did not invent these buns. They stole it from the Chinese and changed it. Next time I will bring her the real deal, a char siu bao, bought by Toko Het Oosten. This shop sells dumplings, filled lotus leaves, pig’s ears, chicken feet and bao’s. The bao with barbecued pork will make her complain about the kind of pork used. I will make her stop talking this time. ‘Dear mum, this bao is the original. You’re just a copy cat.’

Toko Het Oosten
Char siu bao, one piece, €1.10
Zeedijk 147, City Centre (Chinatown)
+31 (0) 20 421 70 18
Opening hours: Monday-Saturday 10am-6pm