Baohaus 97 Saint Marks Place

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

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

Our signature Hunan Red Cooked Pork Belly (i.e. it’s braised in soy, sugar, and haus chili oil) served with pickled mustard greens, peanut, sugar, and cilantro

Tempura fried tofu, tossed in a regionally modified Chinese Carryout Duck Sauce from DC finished with peanut, sugar, and cilantro

Classic Taiwanese tomato and egg is a staple known for hitting that perfect sweet-tangy profile. We’re talking soft, wok-scrambled eggs folded with juicy tomatoes for a comforting, high-energy plate that comes out fast and handles the heat.

A savory and crunchy Taiwanese staple often served as a side dish or drinking snack

Taiwanese classic, comforting homestyle dish made of minced pork with sweet-and-savory soy-pickled cucumbers.

Chef Eddie’s legendary meatballs but stuffed into a wonton and tossed in squid ink

#1 Tuna marked on the grill finished with a soy-based spicy garlic sauce topped with crispy garlic and scallions

Spaghetti Dan Dan noodles w/ bay scallops, scallion rounds, cilantro, and crushed peanuts. It’s an elegant yet aggressively authentic rendition of dan dan noodles

Tender green dish that cooks in less than two minutes over high heat with garlic and schmaltz

Wok-tossed oyster sauce eggplant is a savory, fast-cooking stir-fry featuring tender-soft eggplant coated in a glossy, umami-rich garlic and oyster sauce glaze.

Smoked duck, wok tossed with pickled mustard greens, alliums, brown braising soy, and rice

Twice Smoked Pork is a barbecue technique where pre-cooked or pre-smoked meat is seasoned and put back into a smoker to build a richer bark, deeper smoke flavor, and caramelized glaze.

One of our signature dishes utilizing a haus chili oil and haus fermented chilis as well as our own cured and smoked pork belly. Chef Eddie’s rendition of Mapo is sharp, spicy, but also refreshing. We put our Mapo Tofu up against anyone’s.

One of our signature dishes utilizing a haus chili oil and haus fermented chilis. Chef Eddie’s rendition of Mapo is sharp, spicy, but also refreshing. We put our Vegan Mapo Tofu up against anyone’s.

Our haus smoked brisket then deli sliced and wok tossed with pickled long green peppers, fermented red peppers, onions, yuba, and vegan sacha sauce

Prawns steamed over Vermicelli finished with our proprietary shrimp and shallot lard, a touch of rice vinegar, and crispy garlic

Hakka Red Cooked Pork Belly shares the rich, savory-sweet profile of classic Chinese Hong Shao Rou

Prime Beef Black Pepper Lo Mein is a savory, restaurant-style stir-fry featuring tender-marinated prime beef and thick egg noodles

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 Hake Fish with Soy Bean Crisp was born. It’s a high-low favorite of the kitchen’s.

Three Taiwanese Night Market Style brined chicken thighs tempura battered and fried w/ Chef Eddie’s Taiwanese Style General Tso’s Sauce. For those that don’t know, General Tso’s Sauce was created by a Hunan Chef in Taiwan and was then modified for carryouts. We make ours the Chef Peng way with the addition of our haus chili oil.

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.

Athletic Brewing Company’s Upside Dawn is one of the most popular and widely reviewed non-alcoholic (NA) golden-style craft beers on the market. It is a classic, light-bodied blonde ale designed to mimic the crisp taste of traditional alcoholic golden ales.

In his subversively funny first novel, the bestselling author of Fresh Off the Boat delivers a portrait of a haunted manchild and his messy search for love, with hilarious and insightful takes on sex, dating, food, culture, intimacy, and masculinity along the way. “Come for the satirical millennial cringe and over-the-top luxury lifestyle fantasy, stay for the surprisingly sensitive portrayal of a bombastic, bighearted Asian American dudebro who risks it all for a chance at the real thing.”—Jean Chen Ho, author of Fiona and Jane

Chef Eddie's Very Own Key Lime Pie. Sesame Oil Biscoff Crust w Classic Floridian Key Lime Custard