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About Mai Bao

Mai Bao initially started as a takeout only concept during the midst of the pandemic, which gained traction solely through social media, whiten my city. With just three days of operation, selling 2000-3000 dumplings a days. Takeout only. Mai Bao is set to explore exciting collaborations with talented chefs from around the world. These collaborations are driven by a shared passion for fusion cuisine, where culinary traditions from diverse cultures harmonize on the plate. These international partnerships only about creating exceptional dishes but also about learning and growing together as chefs. Mai Bao’s vision revolves around delivering clean, fresh food that taste good. The menu is designed to be bound by traditions, but more so, as an ever evolving concept influenced by Asias culture with a focus on small tasting portions. The concept will beautifully embrace the “dim sum-like experience,” with each course thoughtfully presented in a shared plate style. However, as restaurants gradually reopened, Mai Bao recognized the need to adapt and evolve. Mai Bao is currently leaning towards hosting intimate pop-up dinners. To create a unique and personal connection with the guests, offering a dining atmosphere that goes beyond the ordinary. This approach fosters not only togetherness but also a sense of community, allowing diners to embark on a collective exploration of flavors. The essence of shared dining that makes dim sum special will be mirrored in this experience, nurturing connections and crafting an interactive and unforgettable event. I'm eagerly anticipating your ideas and thoughts.

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