Bao Boss Debuting Unique Take on Bao Buns

Bao Boss offers a streamlined yet adventurous menu that demonstrates the versatility of the bao bun
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A new take on bao buns is coming to Las Vegas. Bao Boss is a new project fusing the ever-popular bun with Mediterranean chicken schnitzel.

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“It’s a very creative idea,” Co-Owner Idan Harel told What Now Las Vegas in a Wednesday afternoon phone call. The idea comes from his wife, business partner, and chef Melanie Harel, who developed the project’s unique culinary fusion idea.

The idea takes the versatile and highly popular Bao bun from and fills it with delicious and often unexpected ingredients. On some level, it’s Korean fried chicken—but actually, it’s chicken schnitzel from the Mediterranean, with Korean gochujang and barbecue sauces.

The simple and yet adventurous menu highlights the bao bun’s versatility. Other cuisines are on the table as well: another menu option brings Italian-American food into the mix, with garlic chicken parm.

Confident the unique desirability of their product, the Harels are working for growth. Bao Boss is stepping first into a commercial kitchen space, an ever more common move for brands looking to get started quickly and build up a customer base. The ghost kitchen model has exploded as the COVID-19 pandemic has inclined customers away from dine-in restaurants and toward delivery services.

From its outpost in the 4D Commissary at 8609 W Sahara Ave, the brand will service pickup and delivery orders, provide catering services, and operate a migrating food truck. The ambition, Harel said, is to open first one brick and mortar, and then more.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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