Figar Bao.Bun is Asian-Austrian Fusion at its best. Yes, that’s a big statement, but we stand by it. The buns are freshly steamed in front of you by master-bun-chef, Tran Mix, which he’ll then stuff full with a variety of fillings and make it into a fist-sized burger-like bao. And this place offers the vastest selection of fillings in the city.
Take two Baos to satisfy your lunch hunger, or go for three if you really want to stuff your belly,and you’ve got time for a nap afterwards! The go-to bun of a typical bao-ginner (get it?!) is the crispy chicken, with its lime-chilli-mayonnaise zing. But don’t go past the tasty Steak Bun, which stars rump steak, a potato wasabi puree and a teriyaki sauce. And you’d be well advised to pair it up with a portion of the double-fried organic fries. The Figar cafe & eatery empire’s tentacles have branched out from their hip cafe hits in a big way. Inspired by their travels in Asia, the Figar boy band (Ergo Seiler and David Figar) wanted to bring Asian street food to Vienna. And the timing was right, as nothing speaks to the low-carb, clean and healthy eating mania going on in this city better than Bao.
Instead of trying to replicate the Asian original (which commonly comes with braised pork and a pickled vegetables), Figar founded its own fusions, integrating locally-sourced, organic ingredients like Seitan (a great veggie option), or free range chicken into the Asian flavours.
At Bao.Bun 1020, the wooden elements and the scarce decor perfectly harmonise and hint to the Asian origin of the burgers. But if you take a closer look, you’ll see the attention-to-detail skillset of Mr Figar, Seiler & co – the lampshades are bamboo baskets, and the light bulbs represent baos.
With two Figar Bao.Bun eateries open already – one in the fourth district and one in the second – they have big plans to multiply all around Vienna. If they keep serving up these tasty little plump buns, we have no doubt they will.
Good to know… you can swap the meat with Seitan and make every bao vegan!
