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.

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.

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.

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.

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.

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

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