Mr. Bao Kitchen in downtown Mountain View isn’t easy to find — but that’s part of the charm. Walk past the barber shops, slip through that unassuming entryway, and you’ll discover a hidden treasure: A cozy and casual space serving up some of the most satisfying Shanghainese food on Castro Street.
The restaurant officially opened in late March, and those who stumbled upon it were quick to spread the word. Now with a steady stream of customers, Mr. Bao Kitchen continues to grow in popularity.
The space itself is simplistic, with black and white walls, occasional sprigs of greenery, and a few decorative light fixtures. What really draws the eye is the scene behind the glass partition in the corner: Two cooks hand-folding dumplings with precision and care. There is no sign announcing that every bao is handmade; you simply witness it as you wait for your food, and suddenly, the meal feels a bit more personal.
For all its simplicity, Mr. Bao Kitchen is pleasantly refined. The restaurant is modest — clean, organized, and not too crowded. The food arrives in under 10 minutes despite being handmade and even the water doesn’t have that tap water taste!
The Shanghainese-style Chinese eatery is also home to a small but robust menu that showcases the most essential aspects of Shanghainese cuisine as well as lesser-known delicacies, from xiao long bao to egg-and-chive pockets. We ordered several of its trademark dishes to put their claims of authenticity to the test.
Shanghai Style Fried Noodles with Chicken
These fried noodles were the first dish to arrive. At first glance, they looked like your average fried noodle dish — but the texture and taste immediately set them apart. The noodles can be ordered with vegetables, chicken, or shrimp; we chose chicken, which was served in a very generous portion. The bok choy stir-fried into the noodles were not tough or stringy at all, and had a nice crunch to them — clearly fresh. The overall well-seasoned, savory, but not overly salty nature of the Shanghai Style Fried Noodles made them an excellent introduction to the meal.
Pork Belly with Savory Soup Xiao Long Bao Dumplings
Next up were the Pork Belly Xiao Long Bao. As a Shanghainese restaurant, Mr. Bao Kitchen serves the Nanxiang style Xiao Long Bao — bao with an almost translucent skin and a smaller filling. Mr. Bao Kitchen’s hand-folded bao easily lend themself to the delicate nature of Xiao Long Bao, the intricate folds on top evidence that they were made with care. They arrived in a traditional bamboo steaming basket, and we were advised to keep the lid on until ready to eat immediately to prevent the bao from cooling down. Served with a small dish of ginger accompanied by rice vinegar, the presentation of the soup dumplings already did not disappoint. As for the bao itself, the broth inside was very savory and warm — but the filling was a bit bland and greasy on the palate. At the hostess’ suggestion, we dipped the bao in some vinegar to cut the grease, but it didn’t completely balance out the richness of the filling. However, the hand-folded skin of the bao was thin and tender, making the Xiao Long Bao an overall solid choice.
Shanghai Style Pan Fried Pork Buns
Shanghai Style Pan Fried Pork Buns, also known as shengjian, are named for their unique method of cooking. The name, literally translated, means “raw fried,” which aptly reflects how these mantou-shaped dumplings are pan-fried upside-down — and raw! This cooking process leads to a pleasantly hard and crisp bottom. Mr. Bao Kitchen does shengjian right — the bottoms on the buns we ordered were perfectly golden brown, with a satisfying crunch. The skin on the buns was also thin, with lots of hot broth inside. Be very careful when eating these shengjian, because the broth inside stays scalding for a while! Compared to the outer skin and broth of the shengjian, which were spectacular, the meat filling was slightly lackluster, seeming to be lacking some seasoning. But overall, the Shanghai Style Pan Fried Pork Buns at Mr. Bao Kitchen were an explosion of textures, and are a unique food not many local restaurants will even attempt.
Pork and Vegetable Potstickers
The pork and vegetable potstickers at Mr. Bao Kitchen were special for more than one reason. For starters, they were served with a crispy skirt, which was already uncommon for restaurants in the Bay Area due to their difficulty — even more rare for its brilliant execution. The honeycomb-esque pattern of the skirt perfectly captured the spicy sauce provided in crisp pockets, complementing the mild, soft filling of the dumpling. The filling in the potstickers had a light flavor on its own, but the crispiness of the skirt and the zesty, spicy sauce balanced out the filling to make an overall well-rounded potsticker.
Final Thoughts
Mr. Bao Kitchen might not cater to every palate, and that’s okay. If you love bold, heavily seasoned dishes, this spot might leave you wanting more. But if you prefer lighter flavors, subtle seasoning, or if you’re a fan of dim sum and soup dumplings, you’d likely find something you enjoy here.
In fairness, starting the meal with the savory Shanghai-style noodles may have made some of the milder dishes feel more subdued by comparison. Still, the freshness and handmade quality of everything we tried were hard to ignore and more than enough to make the experience worthwhile.
Ultimately, what Mr. Bao does well, it does exceptionally: dishes fried to a flawless crisp, fresh vegetables, complementary sauces, no overuse of seasoning. Add in the quick service, thoughtful touches like clean facilities and the sight of dumplings being made fresh, and you’ve got a restaurant that’s worth the detour.
Would we go again? Absolutely, especially with friends or family on a laid-back evening. It’s not a showstopper, but it is a comforting, reliable place that hits the spot.
