Steaming Hot Off The Press!

  • 30 Alternatives to traditional turkey

    Talk to another family, whether next door or across the country, and you'll find there is no traditional Thanksgiving meal. The concept has evolved every year, and certainly come a long way since the holiday's origin. Most of us count on a few consistent flavors though, and even if you love them, there's only so many times the same meal can get you excited. Chefs and restaurants around America are here to help, with unique takes on each dish, modernized spreads and internationally influenced spins. Here are a ton of fun takes on Thanksgiving turkey, sweet potato, cranberries, sides and pies for cooking inspiration or dining out destinations. We can at least agree on the tradition to gather with loved ones around food — whatever's on the menu.

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  • Consider the Rangoon

    At first, Tom’s Bao Bao looks like just another one of the new wave of Made-for-Instagram eating establishments that have taken over the Square, complete with a cool SquareSpace website and stratospheric markups. Until you think back to all of the Chinese restaurants you’ve encountered in your life and realize that you’ve never, ever seen anything like it before...

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  • Chinese Baozi stuffed buns a hit with Harvard students

    All of the buns and stuffing used in his shops have a precise weight, within a 2-gram error range, and are cooked in traditional bamboo steamers.

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  • Dining Review: Tom's BaoBao brings Chinese steamed buns to Providence

    Until February, most of us thought little about steamed buns. Fewer of us had heard words like baozi or baobao. Last weekend we finally learned why Tom Tong sells 250,000 bao a day in China.

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  • Tom's BaoBao opens Saturday in Providence with Chinese steamed buns

    It’s been long wait for Chinese steamed buns but Tom’s BaoBao will open its doors at 326 Westminster St. in Providence, Saturday, Oct. 15 at 10 a.m. Owner Tom Tong’s bao concept, GanQiShi, serves nearly 250,000 bao a day in 200 locations in China. Providence is the second U.S. location. The first opened in Harvard Square in Massachusetts this summer. They will be serving seven days a week, opening daily at 10 a.m. and closing at 11 p.m. except for Sunday which has an 8 p.m. closing.

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  • Hangzhou baozi chain warmly welcomed in Boston

    The cook slowly lifted the lid off a huge bamboo steamer. The delicate aroma of fermented flour came billowing out, like a magic cloud. As the air cleared, 16 white buns came into view. The only way to find out what was wrapped inside was to take a bite and let the juicy pork fill your mouth or the lobster awaken your taste buds.

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  • Dining Guide: Cheap Eats

    Pop into Tom's BaoBao in Harvard Square for a quick meal of handmade steamed buns.

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  • The Dish: Making Steamed Buns with Tom's BaoBao

    A small team of local chefs returned to Rhode Island this spring after spending three months in Hangzhou, China, learning how to perfect an ancient Chinese custom: making bao, or steamed buns. Tom's BaoBao restaurants, originating in China, are coming to America, starting with its first two American outposts. The first one opened in Cambridge, Massachusetts, in July, and a second will open inside the Kinsley building on Westminster Street in Providence in early October.

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  • WHERE Boston: The Guide

    Chinese restaurateur Tom Tong brings his sought-after bao to Harvard Square.

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  • Providence Monthly: On The Menu

    In a town that drools over every new restaurant, a long-awaited addition is finally opening this month.

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