Chinatown Bakery

Chinatown Bakery Wardour Street - Review - Chinatown - London - The Infatuation

"Visiting Chinatown without popping into Chinatown Bakery feels like a personal affront to their ‘I’m eating a pillow’ pandan cake. There are two of these bakeries within moments of each other and this smaller grab-and-go Wardour Street one is no less busy than the original. Influencers wielding phones and ring lights, tourists making good decisions, and those who understand the day-improving power of a 12pm pork bolo bao crowd in. The shelves are lined with every shade of glorious beige—chicken curry buns, BBQ pork pasties, egg tarts, and so much more. Towards the back is a fridge filled with coffee slices and mango cakes, but it’s the freshly made taiyaki, fish-shaped waffles filled with custard at the front of the store, that should have your attention. It can be an overwhelming selection but this order never fails us: a bolo bao (either filled with pork or plain), a cocktail bun, the pandan cake, and a school of taiyaki fish to munch on as you wander about Chinatown. Food Rundown Roast Pork Bolo Bao Soft, sweet bread, the subtle crunch of the bolo topping, and sweet, sticky, savoury pork—these are things that just make sense together. This is one of our ultimate handheld lunches to eat on the go. PlayMute video credit: Aleksandra Boruch Cocktail Bun There’s something about the soft, sweetness of this vanilla bun that makes us revert to childhood. We’re pretty sure nothing bad can happen while you rip hunks of this chewy bread smeared with toasty, coconut paste. PlayMute video credit: Emily Hai Triangle Pandan Cake Ignore the Pandan Swiss Cake and go straight for this comforting slab of Triangle Pandan Cake instead. It’s bigger, just as fluffy, and easier to share. PlayMute video credit: Aleksandra Boruch Small Taikyaki 4 Pcs With Custard Filling The perfect little sweet treat. The taiyaki are made fresh, so the waffle casing is warm. We also like that the custard filling is smooth, thick, and not too sweet. photo credit: Emily Hai" - Sinéad Cranna