This Lobster Bao Needs to Stay Longer Than February 9

Seafood and Asian flavors mix so well.
IMAGE Jason Mariposa

Bun Appetit has come a long way since its beginnings selling Maine-style seafood rolls, garlic noodles, and Mexican corn. Owners Lawrence and Iya Cua used to send out their sandwiches, but now the couple has outlets around the Metro, including posts in Salcedo Saturday Market and Power Plant's upscale food hall The Grid. 

Through the years, Bun Appetit has widened its range of shellfish-bread combinations, introducing gooey grilled cheeses, lobster quarter-pounders, avocado toasts, and, perhaps the most obvious addition, fresh whole lobsters, live or steamed to perfection.

Photo by Jason Mariposa.

But for the Chinese New Year, the Cuas decided to spice things up. Paying homage to Chinese tradition, Bun Appetit replaced its beloved buttered rolls for baos, steamed, soft buns that don't buckle under the weight of the generous lobster, crab, and shrimp fillings. The result, especially with its complementary Asian seasoning and brown sugar glaze, is pretty unforgettable.


It's just as addictive as any of Bun Appetit's other offerings, maybe more so because it's only available until February 9.

Salcedo Saturday Market; The Grid, Power Plant Mall, Makati

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About The Author
Sasha Lim Uy
Sasha eats to live and lives to eat. For five years, she handled's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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