How Eddie Huang’s Baohaus Was An Act Of Reclaiming Heritage


For Eddie Huang, promoting Taiwanese gua bao has a particular significance. 

Throughout a latest interview with “CBS Sunday Morning,” the restaurateur defined the impetus for launching his restaurant Baohaus, identified for its gua bao, or Taiwanese steamed buns.

Pork belly gua bao made with a traditional Taiwanese steamed bun and stewed pork belly.

Pork stomach gua bao made with a conventional Taiwanese steamed bun and stewed pork stomach.

Huang had heard that gua bao was being branded “New American” delicacies, based on the outlet, regardless of the meals’s deep roots in his tradition. So he got down to reclaim the dish. 

“This can be a dish from the evening market in Taiwan because the ’50s,” he informed CBS. “It actually upset me. Nobody even is aware of the place Taiwan is. Like, once I was rising up, individuals thought we had been from Thailand, you already know? I simply wished to place it out and say, ‘Hey, that is our dish.’”

Huang ended up opening the restaurant in 2009 along with his brother Evan. He’s beforehand defined that he was unwilling to cave to the expectation that immigrants’ meals needs to be low-cost when he charged prospects for his Taiwanese fare.

“My title is Eddie Huang. I used to be born in America, my ancestors are from China, and my mother and father had been born in Taiwan,” he mentioned in a speech on the Nationwide Immigration Integration Convention again in 2017. “I promote Taiwanese gua bao for a full fucking value in America.”

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