Interiors of a Working Kitchen: Take a Bao and Be Inspired.

Sunday

After picking up some gorgeous bags, bracelets and earrings from the truly one-of-a-kind person and designer Fahmina (I sometimes sell for her), I stopped at Take a Bao in Studio City to meet a friend for dinner.

"Bao," is the Chinese word for "steamed bun," and "Take a Bao," is a casual, counter order, Asian Fusion restaurant. 

I went there specifically, to try the namesake baos they had. Menu.

The two I ordered and pictured are:

Organic Tempura Tofu: tempura crusted tofu, housemade pickled vegetables, cilantro cashew chutney, garlic aioli.

Peaking duck: Maple leaf farms duck leg, scallions, five-spice wonton chip, plum hoisin sauce.

I also tried the pork belly and chicken, that my friend ordered. Both were great. 

All of them were familiar, but new at the same time. It's restaurants like these that help you be a better cook. It takes time to develop a palate, where you can start tasting how ingredients go together, and the unexpected will highlight the taste of something. 

Experiencing how others create new tastes is so inspiring, it opens new possibilities in the kitchen. At some point, I may try and make these, or something that tastes similar, otherwise subconsciously I learnt different combination. 

Be brave: put things that might go or might not go together -a try.