Made in HK: Paying tribute to Hong Kong’s roots, Bao Bei brings together Hong Kong-inspired cocktails and dishes made with local ingredients.

Look & Feel: The fresh and youthful vibes here incorporate a bit of Chinese heritage, such as steamers lining the staircase. The quiet basement space is a world away from the boisterous bars that line Wyndham Street.

On the Menu: Look for lots of wordplay — like the Typhoon No. 10 cocktail made with Tanqueray No. 10, osmanthus honey, orange juice, lemon juice and egg white. There’s also a slew of Asian-inspired small plates — think wagyu beef “Baogers” ($98) and Mapo tofu fries ($88). Naturally, there’ll be a stream of namesake protein-packed bao steamin’ all day long.

Service: Polite and attentive, staff are also very friendly.

Jeng: It’s about time we honor the best of our own classic food with a place like Bao Bei. We love the refreshing, fruity flavors of the Mango Pomelo Sago ($128), a boozy take on the quintessential Hong Kong dessert made with white rum, fresh mango, pomelo, mango juice and sago. The aforementioned Typhoon No. 10 also makes for a solid option — not too strong, yet just the right balance of gin and the unusual osmanthus scent and taste. The osmanthus jelly cake served on the side is a nice touch, too.

Not So Jeng: The signature cocktails are around the $130 mark, while craft beers are all over $100 — which obviously doesn’t make for a cheap night out.

Great For: Pre-drinks, dinners with big groups.

FYI: Keeping with the whole Hong Kong theme, Bao Bei will have its own karaoke nights so start memorizing the lyrics to “Bohemian Rhapsody.” Also, Bao Bei means “babe” in Putonghua.

This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.