Anthony Keene, the chef of Boxwood, the signature restaurant of the London West Hollywood at Beverly Hills, created a series of six different bao burgers to offer guests something fun and different, and as a departure from the restaurant’s British-inspired menu. Each burger starts with the traditional Chinese steamed bao bun, but then veers in a different direction. One is made with pork belly, hoisin sauce, cucumber, scallion, pickled carrot, and crispy pork cracklings. Another is filled with salt and pepper squid, wasabi Sriracha mayonnaise, pickled beets, and coconut-shallot crunch. Vegetarians can choose from baos stuffed with crispy panko-breaded eggplant with spiced green beans and pickled beets, or sweet potato rösti with scallion, eggplant salsa, and pickled carrot.
Pictured is a burger with fried chicken thigh, sweet & sour sauce, pickled carrot with coriander, and toasted rice.