Happy Baos: Filled with flavor

Happy Baos is a one-of-a-kind restaurant tucked in the bustling Mekong Plaza.

Matthew Ma, the owner of Happ Baos, said the restaurant is a mixture of Northern and Chinese cuisine where all of the noodles, dumplings and baos are handmade.

He said bao, which translates to bun, is needed dough that is filled with different types of filings such as chicken, pork, beef and vegetables. The baos are then steamed and fried to perfection.

Ma said the most popular bao is the pork Xiao Long Bao. Inside, the bao is packed with pork, green onion and chicken broth.

For guests trying Happy Baos for the first time, he would recommend ordering from the house favorites page on the menu.

Ma said the restaurant’s slogan, “Happy Baos, happy mouths,” is how he want guests to feel. He said he hopes they leave having enjoyed a taste of the Chinese culture.

“As long as they leave feeling happy and satisfied, remembering something or learning something new, then I’m happy,” Ma said.

Guest Katie Smith found the restaurant through her son, who was looking to try a new dumpling place. Smith said it was the appetizers that kept brining them back.

She said they love the spicy chili wontons, which include tender pork, shrimp and some spice.

Smith said because the dishes are large and family style, she usually goes for a few dishes to share for her entree.

She said she paired the Dan Dan noodles, topped with a minced meat sauce, with the lamb soup, which was both flavorful and creamy.

To top off her visit, Smith had the custard baos for desert. She said they are light and fluffy and the best way to end a visit.

Smith’s pro tip: Come early, hungry and ready to share with friends and family