Restaurant Stuffs Their Baos With Cheese To Add An Oozy Richness

The richness that comes from a proper steamed bao is a flavor that I don’t think I would be able to quit. It’s comfort food I’ve grown up with, and still crave to this day. Never once, however, would I have thought to introduce the velvety element of cheese to a bao.

It’s a whole new experience.

RiceBox, a contemporary Cantonese BBQ spot located in Downtown Los Angles’ Spring Arcade, is home to some mouthwatering steamed baos. Baos, a type of dumpling, are filled with various types of meats and cooked in a steamer until the dough expands and becomes airy.

One of RiceBox’s most viral additions to their menu, the cheesy bao is an innovative take on the traditional dumpling.


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These cheesy baos are made with activated charcoal, flour, almond milk and are filled with char siu BBQ pork and Monterey Jack cheese. When cooked, the cheese melts into the pork and oozes out of the bao as soon as you rip into it.

It’s a take I haven’t seen before when it comes to the iconic steamed dish, but a welcome one to anyone with an affinity for melted cheese and sweet, fatty pork.

Rice Box’s owners, Leo and Lydia Lee, are also famous for their hearty porchetta bowls. The crunch that comes from a bite of their porchetta often echos through the walkways of the Spring Arcade.

You can find the cheesy baos and porchetta rice bowls at the DTLA storefront. Their traditional baos are pretty fire as well.

Fast Food News Restaurants What's New

Arby’s Brings Back Traditional Italian Fast Food With Brand New Porchetta Sandwiches

Photo courtesy of Sadler’s Smokehouse (an Arby’s meat supplier).

An old school fast food staple from Italy is coming into a major quick service chain for the very first time. Arby’s has decided to give meat lovers something new to salivate over with the introduction of porchetta to their menu.

Photo courtesy of Arby’s.

For those of you who haven’t heard of porchetta before, it’s a slow-roasted stuffed pig that brings together a perfect combination of juicy fat, tender meat, and crispy cracklings. Nowadays, professional chefs tend to make their porchetta by wrapping pork belly around a pork loin, and that’s what Arby’s is doing as well to craft their newest cut of meat.

Photo courtesy of Arby’s.

To put their own spin on porchetta, Arbys smokes their meat for eight hours before it’s thinly sliced for use in two different sandwiches: the Smoked Italian Porchetta Sandwich and the Mount Italy Sandwich. The first sandwich includes melted provolone, lettuce, tomato, red onion, banana peppers, red wine vinaigrette, and garlic aioli on a toasted sub, whereas the Mount Italy features all of that plus ham, salami, and pepperoni with Italian seasoning that gets served up on a toasted star top roll.

If you’re hoping to get a taste of Arby’s take on this Italian staple, you can head into stores now to pick either sandwich up. They’ll be gone at the end of August, so there’s not much of a window in which you can try this modern take on traditional fast food.


Porchetta Roll

Pork belly rolled up and seasoned with rosemary, sage, thyme, fennel seeds, salt and pepper! Sad day to be a vegetarian… (Thx ouichefcook)