![]() Greens from the area make sense because if your running a food truck in Vietnam or street cart in Japan you are just grabbing what you can.” We don’t have to wait for the mass producer food truck to drop off that exact thing. When you pick up a dish in the window it may look a little different than the day before because we got in something from 7 miles away that fits that dish. He went on to tell me that their style “is very opportunistic in the sense that whatever you get your hands on plays a role in the dish. Grandmothers and street venders were just nailing this food that was so much more intensely flavored than a lot of the stuff we were exposed to in major cities that are hubs for ethnic cuisines.” He explained to me how he was in awe at “how simple it was for them to execute dishes. If Szechuan peppercorns are found in a dish they can also be found in a cocktail.Īfter a successful year the group decided to shut down the restaurant for little and travel back over to the motherland to get in touch with why they were inspired to do a restaurant in this style in this first place. Together they joined teams with Joey and came up with the concept to knockdown the wall between the kitchen and the bar and have the beverages pair directly with the dishes. The two honeymooned in Asia where they discovered the untouched dishes that rarely make their way to American tables. That same Asian woman happens to be the owner Duolan who finds a partner in co-owner Josh both in and outside the restaurant. It means precious little one and was the nickname of a captivating Asian woman when she was younger. The correct pronunciation for those who have been wondering is See Ou! /Baow/Biskit/ and it has an underlying meaning worth telling. When gathering information about a restaurant it’s hard not to ask the meaning of the name, especially one as obscure and intriguing as Xiao Bao Biscuit. It was delightful speaking to Joey as he explained that the second year is very different from the first because you’re “not the new show in town anymore, peoples expectations are higher.” They sailed through the rough waters that accompany the first year and are now excited as they delve into the adventures that come along with a second year. Owners Joey Ryan, Duolan Li and Josh Walker could not be more thrilled about its unexpected national praise and foodie glorification such as a mention in the New York Times. Xiao Bao welcomed customers for the first time in November 2012. It is a rough aesthetic with feminine touches, and Xiao Bao captures the essence of Southeast Asian in a soulful way all their own. Hmong dressed vibrant pillows from Fareast villages rest on the benches, funky music echoes against the timeworn brick walls, and antique Chinese shutters line the massive concrete-topped bar. ![]() A hip and relaxed environment diffuses across the restaurant creating a unique interior. When asked for comment by the P&C, Walker remarked that this fee "is becoming standard industry practice" and that he intended to work with his point-of-sale provider to "clearly label the fee to eliminate confusion.” In a further statement on Instagram after receiving some backlash, Walker let his followers know about the removal of the 2.5 percent fee.From fueling cars to now fueling bellies, Xiao Bao Biscuit found its home in an old gas station situated on Rutledge Avenue in Charleston, South Carolina. Major credit card providers set guidelines for this fee: it must be "a flat or fixed price" and "must also be clearly disclosed." Neither was the case at XBB and Tu – the fee was lumped into a percentage and was not clearly marked as distinct from sales tax. Charleston county's standard legal sales and hospitality tax on restaurant bills is 11 percent, meaning this 2.5 percent discrepancy is technically illegal.Ĭonvenience fees are generally added to bills to cover the cost the restaurant incurs for accepting credit card payments. P&C also states that 3 bills at Tu were increased with that same fee. It's unclear how long this deceptive fee had been appearing on diners' checks, but a customer recently told the P&C that a 13.5 sales tax was added to her lunch bill at XBB. ![]() Since the P&C article was published, co-owner Josh Walker first assured customers he would label the fee and later resolved to remove it altogether. This had been happening both at XBB and their recently opened and wildly popular project, Tu. The Asian spot has been slinging cabbage pancakes, spicy tofu dishes, and as recently uncovered by a Post & Courier tip, "convenience fees" on all food and drink. Xiao Bao Biscuit's low-brow yet refined style of cooking has been winning over diners for years. By adding your email you agree to get updates about Spoon University Healthier
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