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Mee Heng Low<br />
I’ve been nabbing bao for years from downtown <strong>SLO</strong>’s<br />
Mee Heng Low; much of the time, they’re stuffed with<br />
barbecue pork shoulder. But on this particular day,<br />
Chef Paul Kwong’s son Russel introduces me to the<br />
restaurant’s Peanut Chili Chicken buns. Soft and spongy,<br />
they hold a savory-sweet and crunchy filling inside. On<br />
the walk home, I eat three.<br />
“Paul slow-cooked and shredded the chicken yesterday,”<br />
Russel says. “Then he made the dough and formed all the<br />
buns this morning.” He goes on to explain that the buns<br />
are steamed once to cook, and then steamed again to<br />
heat them when people put in their order.<br />
Paul and Russell have been playing with flavor profiles<br />
lately, which might explain why Mee Heng Low bao<br />
have suddenly seen a huge uptick in sales. (Russell says<br />
their bao sell out four times as fast in recent months.)<br />
From time to time, you might see chicken curry, veggietofu,<br />
chicken black bean, or beef and black mushroom<br />
bao on the menu. >><br />
FEB/MAR 2021 | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | 69
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