Corkonians have been spoilt for choice with new restaurant openings in recent months and the trend looks set to continue.
2017 saw The Spitjack, Cask, Rachel’s, Tequila Jack’s and more open their doors in the city and tomorrow award-winning chef Bryan McCarthy is bringing a new concept in street food to Barrack Street.
Bao Boi will specialise in steamed Taiwanese-Korean-style bao buns. The bao bun fillings will be created using produce from local Cork suppliers.
“The concept of Bao Boi is an Asian-inspired fast food restaurant with a conscience,” Mr McCarthy, who is also executive head chef at Greenes Restaurant, said.
“It’s a takeaway offering flavoursome, fresh, nutritious, local food - in-season and as organic in so much as our growers can supply.”
On the menu, diners can expect light and fluffy steamed bao buns with fillings that include buttermilk chicken, featherblade beef, wagyu beef supplied locally by Michael Twomey Butchers, pork belly and seafood, with a range of sauces and pickles to top it all off.
Bao Boi will function chiefly as a takeaway, however there is seating to fit eight people.
In choosing Barrack Street, McCarthy is opening close to another takeaway favourite, Miyazaki.
Mr McCarthy said: “The Barrack Street area is undergoing exciting regeneration and I believe Bao Boi will complement existing businesses and what’s to come.”
Chef Takashi Miyazaki has promised a new restaurant in 2018. Following on from the success of his takeaway, he is planning on bringing a more formal Japanese dining style to Cork.
“We will be doing upmarket Japanese-style, it will be different,” he said. “At Miyazaki, we cook what Japanese people eat every day but the new one will be for special occasions and people who want to eat out."
Sounds like Cork diners have plenty to look forward to in the new year.