Big things, they say, come in small packages – which is certainly the case for this Green Point gem. In a beautifully calm space, with soft-pink walls, vintage bird prints, antique mirrors, greenery and origami-esque lights, chef Graham Oldfield serves a concise Asian small-plate menu with bao buns as the hero (they even feature as a deep-fried bao dessert). The place gets packed to the brim with regulars looking for flavour-filled bites, including moreish Korean fried chicken, hoisin-braised beef short rib, pork belly, gochujang sweet potato, and spicy prawn baos, plus yellowtail sashimi and prawn toast – all artfully plated on Chinese supermarket crockery.

Bao Down, Cape Town’s hottest bao spot, has been a culinary sensation since its opening in 2018, attracting a constant flow of diners eager to sample its delightful bao buns and small sharing plates. Having recently relocated to a larger space in Green Point from its original Oranjezicht location, the restaurant offers a stylish and spacious interior with a captivating mural, setting the scene for an exceptional dining experience. The unassuming bao bun transforms into something extraordinary when filled with sweet or savoury ingredients, its light, pillowy texture serving as the perfect vessel for delectable fillings.

Up an unassuming flight of stairs, former head chef of one of Cape Town most beloved restaurants, Chefs Warehouse, Graham Oldfield, has devised a concise menu of some of the best bao buns and small plates South of the Chinese border. Pick between Korean fried chicken bao, pork belly bao, squid ink lobster rolls, prawn toast, beef tataki, charred broccoli, and a couple other standouts. The space is just as yummy on the eyes - Picture soft-pink walls and ceilings, exposed brick, vintage exotic-bird prints, antique mirrors and mosaic table tops.

Recently relocated to Green Point, this modern eatery will almost make you feel like you are on a Wes Anderson film set. Owner Graham Oldfield, was head chef at Chef Warehouse on Bree Street so you know you’ll be eating food you’ll thats nothing short of amazing. Expect to see dishes like Beef Tataki with a soy, lemon and ginger dressing and nori emulsion, Pork Belly Bao and the always delicious Prawn Toast with lemon mayo and a spicy soy dressing.

Tucked away in Green Point, Bao Down serves a concise, yet impactful, menu of Asian small plates, with bao buns taking center stage. The intimate space is tastefully decorated with vintage bird prints, antique mirrors, and plenty of greenery. The restaurant’s chef, Graham Oldfield, has crafted a menu that’s as visually stunning as it is delicious, with each bao perfectly steamed and filled with unique combinations of ingredients.

**Das Bao Down ist seit seiner Eröffnung Ende Juni 2018 jeden Abend gefüllt. Hier kommt eine zeitgenössische Interpretation der Küchen Chinas, Koreas und Japans von Graham Oldfield, dem ehemaligen Küchenchef von Chef's Warehouse und Canteen, und seiner Frau Phillipa, einem ehemaligen Caterer, auf den Teller.

Is owned by Phillipa and Graham Oldfield – Phillipa had a catering business and Graham is the former head chef for Chefs Warehouse in the city. As the name indicates – they do Bao & Asian style street food with a western twist. Chef Graham is a wonderfully talented Chef and every morsel melted in our mouths!

Bao Down – this Asian-American 28-seater restaurant always seems packed to the brim with regulars looking for flavoursome dishes. Bao buns, moreish spicy chicken wings, and delicious beef brisket are just a few of the items on offer.

And while you're there, on the Main Road in Seapoint (note: that one road is long), then set course for Bao Down. A restaurant dressed in pink and green tones where you can eat the tastiest bao's.