"Huang, whose original Baohaus helped inaugurate a cheap-and-cheerful Chinese-Taiwanese street-food trend way back in the early aughts, has in the intervening years written a best-selling memoir, seen his life story adapted for TV, directed a movie, and - in a much more predictable 2026 move - launched a podcast and a Substack. But the kitchen called him back."
"It's grown up, and it hasn't. Hip-hop is still played at rattling volume - I watched a white guy in a Penguins jersey rap along joyfully to Sheek Louch of the Lox - and Huang himself was still supervising the pass, in a bucket hat and Terry McLaurin jersey, pausing to dap up old friends."
"The baos aren't back, yet - they'll return for lunch service, which should arrive in the coming weeks. But there's plenty of zippy, improved takeout staples on the opening dinner menu, and the prices, if not 2009 cheap, are 2026 cheapish. (In another throwback move, no reservations are taken.)"
Eddie Huang has relaunched Baohaus on St. Marks Place and First Avenue, marking his return to the restaurant world after pursuing diverse creative endeavors. The original Baohaus pioneered an affordable Chinese-Taiwanese street-food movement in the early 2000s. Huang subsequently wrote a bestselling memoir, had his life adapted for television, directed a film, and launched a podcast and Substack. The reopened restaurant maintains its original casual atmosphere with loud hip-hop and Huang personally overseeing operations. The opening dinner menu features improved takeout staples at moderate prices, including stir-fried pork, ma po tofu, and various vegetable dishes, with entrees ranging up to forty dollars. Lunch service with baos will arrive in coming weeks. The restaurant operates without reservations, preserving its accessible street-food ethos.
Read at Grub Street
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