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Digital Subscriptions > Delicious Magazine > October 2015 > BAO BUNS FILLED WITH SLOW-BRAISED BEEF

BAO BUNS FILLED WITH SLOW-BRAISED BEEF

CHEF’S STEP BY STEP

PHOTOGRAPHS GEORGIA GLYNN SMITH

FOOD STYLING REBECCA SMITH

STYLING WEI TANG

MEET THE CHEF

Erchen co-founded Bao in London’s Soho with her husband and sister-in-law. It started as a street food stall and is now one of London’s hottest restaurants (with queues to prove it).

The 25-year-old chef spent her childhood in the Taiwanese capital Taipei before moving to the UK aged 14, where she eventually studied at the Slade School of Fine Art in London. Her love of the food of her childhood was inspired by the home cooking of her grandma.

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About Delicious Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…