Saturday, 15 March 2014

"Take a Bao" at Century City Los Angeles

Open faced Bao. 

Nice American touch to a traditional Chinese staple. 

The open faced bao is a little pocket - sort of a pillow shaped burrito. The pastry is still the same light steamed slightly sweet yeast raised steamed bun. Not as heavy as those pastries which have an oil base or are fried. 

Must try for fusion foodies. Two Bao with Salad for USD 10.  Check out their site Two food outlets in LA.  

Have to be careful not to let the fillings in the Bao drop out. 

Also tried their Udon noodles USD10. I enjoyed the open faced Bao and the fusion salad. Chinese food purist might be turned off. 

We stayed at the Courtyard Marriott Hotel Century City about 15 mins walk away. See

It was a beautiful winter morning in LA. There is a petite little gym under a gazebo in the hotel which is worth a visit for some yoga and stretching. A small selection of weights and some aerobic machines. 

Take a Bao on Urbanspoon

1 comment:

  1. Hi,

    I've added a new feature so you can publish your blog posts on Urbanspoon yourself without having to wait for us to do it! Here's how it works:

    - Make sure you're signed into Urbanspoon.
    - Go to your Urbanspoon blog page (not your user profile):
    - Click "Edit blog settings".
    - In the Pending Posts section, click "Edit and publish my pending posts".
    - Then, enter the "snippet" text, verify the date and URL, and press Publish.

    Please make sure that:
    - The URL should be the permalink to the blog post (not the blog home page, a category page, a post preview, or a service like feedproxy).
    - The snippet should be 2-3 sentences (quoted from your blog post) that gives an idea of what's in the post.
    - The snippet should NOT include bylines, dates, address info, captions, tags, HTML code, etc.

    Note: there may be a delay of 1-2 hours after you post on your blog until our system detects the post.

    We'll give you one week to do it yourself, then it'll go into our queue to publish.

    Thank you for all of your contributions, and let me know if you have any questions.

    Best regards,