Erchen Chang is the head chef of BAO in London
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“It was a long year of lockdowns in 2020, but I was glad we were finally able to open the doors of Café Bao in December – even if it was only for a week,” says Erchen Chang, head chef of the cult Taiwanese restaurant group, Bao. Having started as a stall selling pork bao buns and Taiwanese fried chicken in Netil Market, Bao has grown to include five permanent sites around London, the newest of which is Café Bao, a modern dining room inspired by Yōshoku cuisine, an interpretation of western food through an Asian lens.