The who: Executive chef Mark Rivera (Tatu) helms Bao, Fort Lauderdale’s latest Asian eatery.
The space: Bao outfits the former Wild East space with a modern Zen vibe, dark woods and spacious waterfront seating flanking a canal off Las Olas Blvd.
Monday nights: All-you-can-eat bao buns for $15 (including chicken, Kurobata pork belly, black angus skirt steak, blackened fish of the day and five-spice tofu).
The dishes: Pan-Asian with a focus on “bao,” house-made soft steamed buns stuffed with meat and vegetable fillings. Small plates run $5-$16 and larger plates $26-$39..
Small plates feature blue crab rangoon with macadamia nuts and spicy sweet chili, Korean skirt steak tacos, Vietnamese chicken wings, Chinese sticky ribs with apple kimchee and ahi tuna poke.
Mains include togarashi-spiced rib eye and miso-bronzed Chilean sea bass with eggplant, baby bok choy and balsamic tamari reduction. Pair with truffled mushroom rice.
The bottom line: Five types of bao and other Asian treats at this waterfront spot in FLL.