Edward Mao
Mao’s Bao
Biography
Edward Mao started Mao’s Bao out of a desire to share his version of a Chinese comfort food to New York. His favorite childhood snack, sheng jian bao, is pan fried on a 24-inch cast iron pan as is traditionally made, quickly became a fab favorite at Smorgasburg Williamsburg. After graduating from the Institute of... READ MORE
Edward Mao started Mao’s Bao out of a desire to share his version of a Chinese comfort food to New York. His favorite childhood snack, sheng jian bao, is pan fried on a 24-inch cast iron pan as is traditionally made, quickly became a fab favorite at Smorgasburg Williamsburg. After graduating from the Institute of Culinary Education (ICE) in New York, Edward continues to expand the menu, bringing new interpretations of the traditional recipe, including vegan options such as the “Impossibao”.
Born and raised in the US and China, he wanted to bring the two food cultures together. Every bao is handmade with love using the freshest ingredients from scratch just like grandma’s recipe.
When the pandemic hit, he was offered an opportunity to join Pearl River Mart, another NYC institution, to open at the famed Chelsea Market location to continue offering his handmade baos.
Today, he is In the city of angels, introducing his love of the humble food from his ancestors, to a new audience, one that he hopes to win over with his own interpretation of comfort food.
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