The story
Bao + BBQ brings its Texan and Taiwanese fusion concept to Regent Street in Cheltenham. The kitchen chamber smokes every cut in house while preparing handmade bao rolls beside an open cooking line. Long horn cattle from Gloucestershire carry the protected geographical indication mark before they reach the grill. This local sourcing earned a 2026 AA Rosette for culinary excellence.
The menu balances slow smoked brisket with quick robata grilled proteins. Diners order pulled pork wrapped in steamed dough alongside katsu curry arancini or miso marinated aubergine skewers. A beer can smoked chicken arrives with miso chilli butter and a hitachino nest gravy. This Asian barbecue approach keeps the smoke profile dominant.
The dining room centres around the visible smoking chambers where chefs manage temperature and timber. Guests settle into the main seating area while watching the open kitchen work. The beverage list features curated sakes and regional wines designed to complement the spice levels. This fusion kitchen rounds out the evening with twisted doughnuts and skillet baked matcha cakes.
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