Baohaus 97 Saint Marks Place

Hunan red cooked heritage pork belly, peanut, Taiwanese red sugar, cilantro

Taiwanese night market style fried chicken brined for 24 hours served with cilantro, peanut, taiwanese red sugar. Taiwanese night market brine is signified by the presence of five spice and aged rice wine.

Taiwanese night market style fried chicken brined for 24 hours, fried, drenched in a proprietary Mumbo Sauce from D.C. that resembles Chinese Carryout duck sauce, served with peanut, cilantro, and Taiwanese red sugar.

Our house-smoked duck that we cure and dry for 48 hours then roast at 350 degrees and serve w/ a duck jus, cilantro, peanut, and Taiwanese red sugar

Tempura fried surf clam belly served with cilantro, crushed peanuts, Taiwanese red sugar, and a proprietary tartare sauce w/ Chinese black pickles

Tempura fried Japanese eggplant with a proprietary Mumbo Sauce from D.C. that resembles Chinese Carryout duck sauce, served with peanut, cilantro, and Taiwanese red sugar.

Heritage pork belly smoked and then fried hard, sliced thin and placed over a sweet and spicy asiatic agrodolce that accompanies the flavor of smoked pork belly.

Tempura fried cauliflower served with our proprietary Mumbo sauce.

Smoked cabbage tossed with pickled peppers, onions, and fried garlic finished with cilantro and a refreshing but funky Southeast Asian dressing that is equal parts fish sauce, cane vinegar, and agave.

Surf Clam strips seasoned in our Western Chinese Haus Seasoning fried hard and served with our proprietary tartare as well as a lemon wedge.

A must order summer salad containing Persian cucumbers, green tomatoes, shallots and a fine garlic chive dressing with ample acid

Tempura fried Japanese eggplant tossed in a Korean variation of Chinese Sweet ‘n Sour, lifted up by onions, peppers, garlic, and cilantro.

This fried rice is made with house smoked duck legs, pickled mustard greens, leeks, garlic, and seafood soy sauce for a nuanced finish.

This is one of our signature dishes featuring Prime Beef from La Frieda, heirloom tomatoes, and Eddie’s childhood recipe for beef noodle soup served with spaghetti for texture.

Orechiette fried hard in a wok for texture then cooked through with a spicy creamy fermented chili tomato sauce that we make in-house. It is finished with Parmesan.

Spaghetti picked up in the wok with garlic, onions, peppers, and squid ink topped with whole grilled squid, cilantro, and scallions.

Wok seared gnocchi tossed with house-made chili oil, fermented chilis, and finished with torched Mozzarella.

Classic peanut sesame noodles Taiwanese style with an extra kick of chili, cane vinegar, shredded chicken, and heritage chicken stock.

#1 big eye tuna marked hard on the grill, served rare, with our house-made chili garlic sauce.

Two huge chicken thighs brined for 24 hours, double-fried tempura style, and finished with our spicy creamy fermented chili tomato sauce then broiled with Mozzarella.

This used to be our rendition of a classic Taiwanese fish dish featuring a brown sauce with crispy soy beans until our lead line cook, Jaydon, accidentally started sending it out with Mumbo and the Happy Accident Mumbo Halibut with Soy Bean Crisp was born. It’s a high-low favorite of the kitchen’s.

We hand cut prime steaks (from the part of the cow where short rib meets the rib roast) topped with our Beijing Chimichurri featuring Chinkiang Black Vinegar, peanuts, cilantro, and scallions.

Hunan red cooked heritage pork belly, peanut, Taiwanese red sugar, cilantro

Taiwanese night market style fried chicken brined for 24 hours served with cilantro, peanut, taiwanese red sugar. Taiwanese night market brine is signified by the presence of five spice and aged rice wine.

Taiwanese night market style fried chicken brined for 24 hours, fried, drenched in a proprietary Mumbo Sauce from D.C. that resembles Chinese Carryout duck sauce, served with peanut, cilantro, and Taiwanese red sugar.

Our house-smoked duck that we cure and dry for 48 hours then roast at 350 degrees and serve w/ a duck jus, cilantro, peanut, and Taiwanese red sugar

Tempura fried surf clam belly served with cilantro, crushed peanuts, Taiwanese red sugar, and a proprietary tartare sauce w/ Chinese black pickles

Tempura fried Japanese eggplant with a proprietary Mumbo Sauce from D.C. that resembles Chinese Carryout duck sauce, served with peanut, cilantro, and Taiwanese red sugar.

Tempura fried cauliflower served with our proprietary Mumbo sauce.

Smoked cabbage tossed with pickled peppers, onions, and fried garlic finished with cilantro and a refreshing but funky Southeast Asian dressing that is equal parts fish sauce, cane vinegar, and agave.

Heritage pork belly smoked and then fried hard, sliced thin and placed over a sweet and spicy asiatic agrodolce that accompanies the flavor of smoked pork belly.

Surf Clam strips seasoned in our Western Chinese Haus Seasoning fried hard and served with our proprietary tartare as well as a lemon wedge.

A must order summer salad containing Persian cucumbers, green tomatoes, shallots and a fine garlic chive dressing with ample acid

Chinese Broccoli sauteed with chicken schmaltz and our chino salt.

Tempura fried Japanese eggplant tossed in a Korean variation of Chinese Sweet ‘n Sour, lifted up by onions, peppers, garlic, and cilantro.

We smoke tripe, then pickle it in a refreshing Southeast Asian sauce featuring fish sauce, cane vinegar, and fermented chilis topped with chopped scallions and cilantro.

This fried rice is made with house smoked duck legs, pickled mustard greens, leeks, garlic, and seafood soy sauce for a nuanced finish.

Orechiette fried hard in a wok for texture then cooked through with a spicy creamy fermented chili tomato sauce that we make in-house. It is finished with Parmesan.

Smoked honeycomb tripe picked up with fried shallots, white beans, beurre blanc, and rigatoni.

Spaghetti picked up in the wok with garlic, onions, peppers, and squid ink topped with whole grilled squid, cilantro, and scallions.

Wok seared gnocchi tossed with house-made chili oil, fermented chilis, and finished with torched Mozzarella.

Classic peanut sesame noodles Taiwanese style with an extra kick of chili, cane vinegar, shredded chicken, and heritage chicken stock.

We hand cut prime steaks (from the part of the cow where short rib meets the rib roast) topped with our Beijing Chimichurri featuring Chinkiang Black Vinegar, peanuts, cilantro, and scallions.

#1 big eye tuna marked hard on the grill, served rare, with our house-made chili garlic sauce.

This used to be our rendition of a classic Taiwanese fish dish featuring a brown sauce with crispy soy beans until our lead line cook, Jaydon, accidentally started sending it out with Mumbo and the Happy Accident Mumbo Halibut with Soy Bean Crisp was born. It’s a high-low favorite of the kitchen’s.

Wild caught Madagascar head-on prawns grilled and finished with a garlic chive butter finished with ample acid and a touch of our chili oil that shouldn’t scare anyone.

Two huge chicken thighs brined for 24 hours, double-fried tempura style, and finished with our spicy creamy fermented chili tomato sauce then broiled with Mozzarella.

Crisp, Champagne‑style sparkler with green apple, citrus, white flowers, and a touch of brioche.

Dry, juicy rosé with bright strawberry, sour cherry, and light spice.

Pale, super‑dry rosé with tart red currant, cranberry, and stony minerality.

Structured, high‑acid white with quince, apple, honeyed tones, and Mosel slate.

Fresh, easy white blend with citrus, stone fruit, and light herbal notes.

Quiet, savory white with green apple, pear, and soft herbal, slightly earthy character.

Riper, rounder white with pear, baked apple, gentle honey, and spicy richness.

Zesty Sauvignon with lime, grapefruit, green herbs, and a racy, mineral finish.

Off‑dry, sweet‑tart Riesling with lime, green apple, white peach, and slate.

Intensely aromatic Riesling with concentrated stone fruit, citrus oil, and deep slate minerality.

Powerful, old‑vine dry Riesling with lime, grapefruit pith, herbs, and long smoky slate finish.

Light, low‑alcohol Riesling with juicy peach, apricot, citrus, and a gentle off‑dry finish.

Precise, cool‑climate Pinot with red cherry, cranberry, floral notes, and fine tannins.

Juicy, chillable red with bright cherry, red plum, and a hint of peppery spice.

Pale, savory Jura red with tart red fruit, earth, and a slightly wild, alpine edge.

Medium‑bodied red showing ripe cherry, blackberry, spice, and soft tannins.

Elegant, lighter red with cherry, strawberry, rose, and earthy forest‑floor notes.

Creamy Irish stout with roasted coffee, cocoa, and a dry, gently bitter finish. Nitrogen bubbles make it smooth and easy drinking.

Hazy wheat beer with orange peel, coriander, and smooth, refreshing texture. This beer pairs the best with our food.

Ultra‑clean, crisp golden ale with delicate grain, light fruit, and soft bitterness. Similar to Stella Artois.

Cloudy, unfiltered cider with ripe apple flavor, a touch of sweetness, and bright acidity.

Classic West Coast IPA with pine, grapefruit, caramel malt, and firm bitterness.

Juicy hazy IPA loaded with tropical fruit and citrus, soft body, and low bitterness.

Light, super‑crisp rice lager with subtle grain and a very clean finish. Our closest draught to Asahi, Kirin, Sapporo, or Bud Light

Guinness floated on top of a Downeast Cider.

Tart, bright lemony sour beer with a refreshing, soda‑like feel.

Very light, neutral lager with mild malt sweetness and almost no bitterness.

Smooth pale lager with gentle grain, mild hop bitterness, and easy drinkability.

Ultra‑crushable macro lager with light malt, mild sweetness, and high carbonation.

Ultra‑crushable macro lager with light malt, intense sweetness, and high carbonation.

Taiwanese Root Beer

Lightly sweet herbal tea with floral, medicinal, and cooling bitterness.

Soju Arnold Palmer