August 2025 Bengaluru: Bao To Me, a new Pan-Asian restaurant nestled in Koramangala 1st Block, Bangalore, officially opens its doors with a flavour packed menu that blends childhood nostalgia, fearless Asian street fare, and the comfort of home style cooking. Founded by three friends raised in Bengaluru, Chef Wan Ming Li, Foo Ming Li, and Vishwa Teja, the restaurant brings together personal heritage and culinary creativity in a warm, minimalist setting.
The concept began in 2021 as a cloud kitchen, serving handmade baozi crafted from cherished family recipes passed down by Wan and Foo’s parents. As word spread and demand grew, the idea expanded into a full-service restaurant celebrating the rich diversity of Chinese, Japanese, and Southeast Asian cuisines elevated by Chef Wan Ming Li with a modern twist.
At its core, Bao To Me is a tribute to the founders’ roots shaped by family kitchens and the belief that good food tells good stories. Designed as a neighborhood spot, the intimate 26-seater space features Asian design accents, and a welcoming Bangalore vibe.
Their menu features signature baos like the Char Siu Bao, caramelised pork belly in a Cantonese-style barbecue glaze, and Tori Katsu Curry Rice, with panko-crusted chicken thigh served alongside hearty Japanese curry and rice. The Truffle Cream Cheese Dimsum offers silky dumplings filled with an earthy medley of mushrooms, creamy cheese and truffle oil, steamed to perfection and paired with house fried garlic sauce and scallion coriander sauce. To round out the meal, desserts like the ethereal Mizu Shingen Mochi (raindrop cake with kinako and kuromitsu) and Custard or Black Sesame Bao bring both nostalgia and surprise.
“Bao To Me is not just a restaurant. It’s a return to the food we grew up loving, and a tribute to the kitchens that raised us,” said Wan Ming Li, Head Chef and Co-founder. “I left my tech job because I felt more alive in the kitchen. This is where I belong.”
“Bringing this to life meant thinking through the entire experience from the kind of energy we wanted in the space to how the food would be remembered,” said Foo Ming Li, Co-founder. “We didn’t want just good food. We wanted a brand that felt warm, familiar, and genuine like something Bangalore could claim as its own.”
“Our decision was not to open another trendy restaurant,” added Vishwa Teja, Co-founder and Business Head. “It was about building something sustainable from the ground up. Every number, every decision, was weighed against staying true to our values. The goal was to create a brand that lasts without ever losing its heart.”
With its flagship now open, Bao To Me adds a soulful and bold new voice to Bengaluru’s thriving food scene, one that’s equal parts comfort, culture, and creativity.
