Barbecued Pork Buns
I am a carbohydrate freak—noodles, rice, dumplings, you name it. But it’s char siu bao—barbecued pork buns—that I am really addicted to. I might need an intervention. I get them twice a week, two or three dozen at a time to bring to my staff at the restaurant. But while I’m driving back, I eat one, then two, then before I know it I’ve eaten six: chomp, chomp, chomp. I like both steamed and baked, but I usually get the pork-filled steamed ones. At Clement Street Bakery, they’re 80 cents apiece. The dim sum there is also pretty good, and their coconut buns? Oh, god.