A Launceston bao chef is continuing to develop her love for the cuisine as well as its profile in the Launceston food landscape.
Bao Time is co-owned by Lindsay Shen and Charles Hookway.
Ms Shen moved to Australia from China 10 years ago to study nursing, however she instead pursued her true passion for food.
“Nursing is a very good career, but it’s not for me,” she said.
“I did have arguments with my parents starting in the hospitality industry – they really don’t like the idea.”
In other news:
Bao, or baozi is a steamed bun cuisine that originated in China.
Shen said Bao Time was the only place in Launceston that focussed on bao as a main course and not an entree.
“It’s very common street food in china, before you go to work – it’s just easy,” she said.
While bao in China is typically in a closed bun form, Shen said the Taiwanese have open bao, or gua bao.
“People here I’ve found don’t like that [closed bao] – the open bao is more like a sandwich or a burger,” Shen said.
“People are actually coming and asking what is bao, a lot of people don’t know, the difficult part is educating people about what it is and convincing them to try it.”