Ten years ago, BAO started with a steamer, a cool box and a queue. This June, it celebrates a decade of changing the way London eats, one pillowy bun at a time.

Founded by Shing Tat Chung, Erchen Chang and Wai Ting Chung, BAO began as a street food stall serving Taiwanese-style gua bao. What followed was a takeover: a Soho opening, then a full-blown restaurant group, and a brand that made Taiwanese food not just visible in the UK, but essential.

To mark the anniversary, BAO is doing two things. First, from 10th June – 10th July, it’s turning back the clock: its signature buns — from braised pork belly to vegan daikon — will return to their original street food price of £3.50 across all sites. Second, it’s launching its first proper menu shake-up in a decade.

New dishes include a full section dedicated to Taiwanese fried chicken, including charcoal-finished steaks glazed in BBQ or dressed in chilli-lime. Chicken wings come lacquered in sticky Peking caramel, while nuggets arrive with a tasting flight of hot sauces and ranches. There’s also a debut dessert: the BAONUT, a deep-fried hybrid of doughnut and bao, crisp on the outside, fluffy within.

And this is only the beginning. A ‘Battle of the BAO’ later this summer will see past and present chefs compete to get a new dish onto the menu permanently. Ten years in, BAO’s still got it — and it’s about time we gave it its flowers.