There’s a moment, in almost everyone’s life, when you stop and wonder what brought you to where you are. It doesn’t have to mean anything grand. Not everyone needs their work to be a reflection of their roots or their story. But sometimes the question arrives on its own, what have I carried with me, and where has it taken me?
Shing, Wai Ting and Erchen found their answer. And they called it BAO.
“To our parents, who we disobeyed, first by doing fine art degrees instead of business studies, and then by opening a restaurant instead of getting office jobs. But who still supported us, brought us a gazebo and an icebox to kick-start BAO, and ran around Taiwan buying us custom steamers and queueing for goose fat.”
This is the first thing you read in their book. And it already tells you everything about who they are and where they come from.
It always starts somewhere
Erchen grew up in Muzha, Taipei, where food was everywhere from the start. Every day her grandmother cooked epic family banquets and Erchen was always there with her, on the back of her bike, flying through the streets picking up supplies, ending up in the local wet market.
Shing and Wai Ting’s story is different, but just as rooted. Born in the UK to Cantonese parents from Hong Kong, theirs was a classic immigration story built around restaurants. They grew up above them, pot-washed from the age of nine, spent their weekends working. Food was the family language even if their parents didn’t exactly want that life for their children.
So they studied art instead. But after years of fine arts education, they found themselves drawn back to food. Only this time they came back with something extra: a background in art and design, and the ambition to use food not just to feed people, but to inspire them.
That’s where the three of them met. At art school in London, in 2008.
The summer after graduating, they traveled to Taiwan together – through the markets and street food stalls that Erchen had grown up around. When they came back to London, they created BAO. At the time, opening restaurants wasn’t even part of the plan.