baoburg, greenpoint.

sometimes it’s like the universe answers all of your desires. just as I was thinking about how much I miss all of the sweet, salty, spicy favors of Taiwan I stumble upon Baoburg, a new pork bun spot on Manhattan ave that replaced the crepe spot that replaced the vintage store that replaced the polish bakery that replaced the apartment you got grandfathered into by your “grandpappy” who was already paying too much.

this pork bun oasis is the sister restaurant of ramen yebisu in Williamsburg, so these guys are not new to delivering Brooklyn the innovative, intriguing, and enticingly-Asian flavors of the moment. baoburg’s menu is focused around steamed buns, dumplings, and noodle soups, with a few spanish- and french-inspired surprises.

the pork buns come with the slow-braised saucy pork you thought you knew, nestled at the bottom of a bowl filled with fresh julienned apple, green onion, and cilantro that all blend together harmoniously in the sweet and tangy sauce. two steamed buns let you fill these pillowy clouds of wonder to capacity and still have pork left to nibble on.

opt to wash away this pungent adventure only soon enough with an assortment of local brews, plus imports from Thailand, Laos, and Japan.

surprising, boisterous, porky.

classic pork buns, truffle fries, duck breast ramen.

grand opening on the 23rd. until then, just tap on the door and tell them you know me.