Superbao express has arrived in Woden. Photo: Holly Warner.
Serving bao to the inner north since their Dickson store opened in 2019, Superbao has arrived on the southside with a shipping container express store in Westfield Woden’s Bradley Street Dining Precinct.
For those that aren’t already aware, Superbao serves modern Australian-Asian fusion, which it says has been “inspired by traditional Chinese food and family recipes”.
Superbao at Westfield Woden is inspired by the flavours of Shangai. Photo: Thomas Lucraft.
Founded by advertising creatives turned restaurant owners Paul Xu and Angel Zhang, Superbao first launched as a market stall before opening a permanent restaurant in Dickson two years ago, followed by a new outlet in Verity Lane Market this year.
The duo created a menu of soft, fluffy, handmade bao buns filled with Asian flavours inspired by memories from their childhoods in Shanghai and family recipes passed down for generations.
The new store will put a different spin on the traditional Superbao with the “bao station” set up to focus on quick takeaway offerings. The traditional bao buns and their renowned bao-gers will be the centrepiece of the Woden Superbao Express.
Superbao Westfield Woden is helping reinvigorate Bradley Street. Photo: Morgan McGoogan.
Owner Angel Zhang and Paul Zu said now was the right time for Superbao to be introduced to the southside, with Westfield Woden offering the perfect opportunity.
“We have always wanted to go into South Canberra to reach out to a different crowd,” said Ms Zhang.
“Westfield Woden did this whole Bradley Street revamp with a lot of new restaurants, but then they wanted to add in something different, so that’s why they built a container set up on Bradley Street.
“They wanted a high-quality food operator that could also serve in a ‘grab and go’ style. I think the baos are a very good fit for that, so that’s why we started working together.”
To keep up to date with all the Superbao express happenings, follow @superbao.express on Instagram.
Original Article published by Max O’Driscoll on Riotact.
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