Buns of Spiel: Eddie Huang Bringing Taiwanese Gua Bao To D.C.
Sharp-tongued chef Eddie Huang of New York's Baohaus is coming to town for a brief stint, slinging gua bao—that is, pork belly on steamed buns, sometimes referred to as the "Taiwanese burger"—at H Street's popular ramen house Toki Underground. The temporary pop-up concept, featuring Huang's buns alongside Toki toque Erik Bruner-Yang's tantalizing noodle soups, takes place beginning at 7 p.m., on Friday, Oct. 14, and 5 p.m. on Saturday, Oct. 15. Huang will be serving four of his signature baos: the "Chairman Bao" (pork belly), "Haus Bao" (beef cheek), "Birdhaus Bao" (chicken), and "Uncle Jesse" (tofu). Read the full menu descriptions here. "This is going to be huge for D.C.," Bruner-Yang tells Y&H, "and hopefully Eddie wont burn the town down." To better illustrate the latter point, Bruner-Yang sent along the following photo from Huang's last trip to the District:
Photos courtesy of Baohaus, Erik Bruner-Yang