Bao Project is a modern Asian Bao Restaurant renowned for its innovative take on the traditional Gua Bao.
With two vibrant locations, Bao Project brings its unique culinary
experience to Prahran’s High St Burner Bar and The Joint Bar on Elizabeth St in Melbourne's CBD.
At Bao Project, each Bao is crafted with a blend of authentic umami flavours and contemporary culinary techniques, resulting in a delightful fusion that excites the palate.
Guests can enjoy a diverse Izakaya menu from Garlic Parmesan Chinese Donuts, Teriyaki Maple Glaze Hibachi Wings, Tteobokki Gochujang Romesco Cheese Pepperoni Bake to a BAO-NUT Apple Crumble dessert, offering plenty of vegan options too.
ABOUT OUR CHEF
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ABOUT OUR CHEF —
Chef Skott is the visionary chef behind the Bao Project, combining his love of Melbourne’s modern street food culture and his laid-back style, together into one clever and unique menu.
With a culinary career spanning over two decades from Brisbane to Melbourne, he has worked across the Fine Dining of Bretts Wharf and Rosati's to Gastropubs, Smoke Houses, Pizzerias, Burgers and Fried Chicken joints, Cafés to sandwich bars.
His method and individual style are all prominent in the taste and feel of the Bao Project.
“In this game you gotta be creative and I love to create. I am constantly looking and changing the tastes and styles of what we do – Bao Project is more than just Bao’s and although that is at the heart of what we do, there are influences in our flavours from all over the world and of course locally within our menu. We care for those lil details that get overlooked but yet make a huge difference if you look after those elements. Thats the key to simplicity IMO and what we do’’