Baozi Inn Chinatown was one of my familiar stops for a quick bite in London. On this 2016 evening, I chose five spicy skewers from the takeaway kitchen, then found a spot beneath the Chinatown pavilion to try them.
From the Roberts London archive: this film was published on 19 October 2016 and records a visit during the Mid-Autumn festival period. The menu, prices and ordering arrangements below describe that visit.
Lanterns above Chinatown
The streets looked particularly good after dark, with rows of lanterns stretching towards the gateway. I talk about how different Chinatown feels in the evening: the lights and decorations take over from the more familiar daytime London street scene.
There was plenty on my food list. I wanted mooncakes, possibly bubble tea and perhaps taiyaki as well. First, though, I headed for Baozi Inn. I was tempted by the steamed buns, but decided on skewers so I would still have room for cake.
Ordering at Baozi Inn Chinatown
At the time, the restaurant and takeaway kitchen were next door to each other. For takeaway, I went straight into the small kitchen to order, then waited outside while the food cooked. There was very little room to stand inside.
The menu photographs and prices were displayed in the window, although the darkness made them difficult to show clearly on camera. I watched the skewers come from the fridge and go into a pot of bubbling, spicy oil. Once ready, they went into a small takeaway carton.
Five skewers for £5 in 2016
The offer I describe in the film was five skewers for £5. A single skewer cost £1.30, with larger selections of ten for £9 or fifteen for £12.50. These are archive prices from the visit.
My five choices were beef tripe, pig tripe, fish tofu, black ear fungus and broccoli. It was a varied little box, with the interest coming as much from texture as from the spicy coating.
Trying the tripe, fish tofu and vegetables
I began with the two kinds of tripe. One was noticeably softer and more tender; the other was chewier. Both were spicy. However, I could not confidently tell which was beef and which was pig, and said so in the film. The softer, larger piece was the one I preferred.
With the fish tofu, texture and spice came first, followed by the fish flavour. The broccoli was good too: spicy, but not overcooked. Finally, the black ear fungus had a soft, chewy texture and plenty of heat.
The pavilion gave me somewhere to stop while tasting everything. I also pointed it out as a potentially useful sheltered spot for takeaway food if the weather turned wet.
On towards the bakeries
I enjoyed the skewers and recommended Baozi Inn at the end of the visit. Then it was time to move on to the bakeries, still finishing the food as I walked. I considered Golden Gate and Kowloon Bakery before deciding to head towards Kowloon.
For another Chinatown stop from the same year, see my Chatime bubble tea visit. There is also a later return to Baozi Inn in my Chinese New Year 2019 film.
