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BAO’s next London site is to take its culinary cues from the beef noodle shops of Taiwan, offering steaming bowls of Taiwan’s national dish alongside its eponymous filled steamed buns. On Redchurch Street within the site that was once home to Andina, BAO Noodle Shop will make its wheat noodles in house each day using flour imported from Taiwan to give them the correct structure and bounce. There will be two styles of beef noodle soup available: a classic Taipei-style broth that closely matches the style of the beef noodle soup found across Taiwan with slow braised beef cheek and beef shortrib, spiced beef butter and fermented greens; and BAO’s take on a Tainan-style broth, which is based on recipes from the southwest of the island with a lighter broth combined with imported 400 day-aged white soy and thin slices of rare poached rump cap. ....