For the record, the server took this very seriously and checked with the kitchen staff and then the manager before he felt comfortable placing my order so I appreciated his attentiveness. In addition, their menu also says they cannot do any substitutions, and this limited some of my choices as I am allergic to shellfish. My husband and my daughter had a hard time with the heat, however, so I would not recommend this spot for young children or those who need to avoid spicy foods. Fresh ingredients, inventive spins on old favorites, and new flavors really made me (and my palate!) excited. ![]() Jewel toned twinkle lights and fabrics really set the tone for what was going on in the kitchen - a blending of things you wouldn't necessarily expect. Order takeaway and delivery at Xiao Bao Biscuit, Charleston with Tripadvisor: See 394 unbiased reviews of Xiao Bao Biscuit, ranked 74 on Tripadvisor among 754 restaurants in Charleston. Xiao Bao is located in an old gas station, so the restaurant has industrial bones, concrete floors, but is infused with a bit of a bohemian vibe. XBB, as locals call it, occupies a remodeled and brightly furnished former gas station in the Elliotborough neighborhood. ![]() I went to Xiao Bao Biscuit with my husband and my daughter for a dinner a little bit different than the norm, and boy did they deliver! First off, I must preface this review by saying that my husband is a "meat and potatoes" guy and is NOT an adventurous eater. As I said in my first review of this restaurant 2 years ago, if we lived in Charleston area, we’d eat here weekly. I really enjoyed my Passport cocktails too. Still a standard! We shared Rendang (Indonesian chicken curry) with outstanding sticky rice which offered complexity and flavor. ![]() In fact, we needn't have arrived early at all, despite the converted gas station having minimal seating at tables rather than bar stools (uncomfortable to geezers like us.) As alway, we started with Som Tum, a delicious, spicy green papaya salad, which has become the standard by which we measure all other Som Tum salads. Instead of eating here on Saturday night, we ate instead on Monday and found that our normal arrival time 15-20 minutes before opening was unnecessary. While readying the McFerrin Park full-service. Excited by Nashville’s creative art and music scene, they chose our city for their next venture. They followed with a second outpost in Charlotte in 2021. Nonetheless, the staff and clientele have been very friendly during each of our annual visits, the most recent being earlier this month. The couple made a name for themselves when they opened their first restaurant, Xiao Bao Biscuit, in a gas station in Charleston in 2012. I suspect we are not the typical diners at Xaio Bao Biscuit. Szechuan food speaks closely to me, and that's what I know about, but it opens up a lot of potential for research into other areas in the country.Since my wife and I are tourists and each 70 years of age. "I grew up eating that food, it really speaks to me, and I really want to continue cooking it. "I think Asheville has a hunger for that type of ethnic food," he said. O'Cain said he's still ironing out the details of the menu for his new spot, but it will be heavy on Chinese flavors and dishes "geared toward the cooler weather climate of Asheville," including dumplings and noodle soups, with ramen getting extra play. "I think it was a great opportunity and now it's come to a spot where another opportunity has presented itself, and I'm taking advantage of that," said O'Cain. In a large skillet set over medium-high heat, add. Sprinkle in the flour and gently stir to combine. The restaurant, one of the Top 50 new restaurants last year according to Bon Appetit, gained quick popularity in Charleston for its Asian comfort food. To a large bowl, add the cabbage, carrots, kale and scallions. O'Cain honed his inherent talent for Asian cooking under XBB co-owner Josh Walker. His parents, who have lived in Asheville for more than three decades, used to favor a Szechuan cookbook for special occasions and birthdays. It will also echo the food he learned to love as a child. "It's been a natural progression from working with Katie to going to McCrady's and tightening things down," he said. His so-far unnamed restaurant will be influenced by his work with his former employers. In March, XBB was eying Asheville for expansion, and had considered a rundown former gas station at 143 Charlotte St. ![]() The address is not yet confirmed, though O'Cain said it would likely be in North Asheville. The menu will lean most heavily on the Asian influences he picked up at XBB, his travels and even his home town. Patrick O'Cain, who has worked at Cúrate, McCrady's and, most recently, as a sous chef at Charleston's Xiao Bao Biscuit, will this year open a restaurant in Asheville. He'll be bringing some good food with him, too.
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