New York Times: Dining Without Borders
Hungry City: Baoburg in Williamsburg, Brooklyn

Ms. Aksornnan grew up in Chiang Rai, in northern Thailand. At age 15, she came to New York and started cooking alongside her mother, Amornrat Fukuda, at Chai Thai Kitchen, which opened its first location a decade ago — two doors down, as it happens, from where Baoburg now stands. (Ms. Aksornnan’s father, Futoshi Fukuda, owns Ramen Yebisu, the restaurant in between, with which Baoburg shares a restroom, in familial fashion.)...

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Zagat: Best Thing We Ate "Baoburg's Duck Breast Noodle"
By Billy Lyons, November 5th, 2013

With a menu to mirror its cozy size, Baoburg's dinner options are short but incredibly sweet. The roster features a mash-up of Spanish and Asian cuisines, with items like roasted octopus legs and veal stew. Yet sometimes, all you really need is a simple dish to feel content..

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TimeOut New York: Baoburg opens in Williamsburg
By Christina Izzo, October 18th, 2013

Thai native Suchanan “Bao Bao” Aksornnan (Bar Boulud, the Mercer Kitchen) retools French plates with Asian and Spanish flavors at this 20-stool spot. Off the border-busting menu, choose from dishes like roasted octopus with edamame and chipotle bernaise; baked cod with sushi-rice mushroom risotto; and seared duck ramen with poached daikon and shiitake mushrooms..

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Village Voice: Where to Brunch This Weekend: Baoburg
By Billy Lyons, October 18th, 2013

While you may be use to eating baos as a late night snack, this tiny kitchen next to Ramen Yebisu offers up a selection of steamed buns for brunch service. Combinations like the sober bao (eggs benedict with slow cooked pork and spinach) supplement a selection of sandwiches that round out the menu. Beer, wine, and cocktails are also available for purchase at this cash-only, no-reservations walk-in.

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By Meghan Rooney, October 22nd, 2013

Looking good on paper is easy; delivering the goods is a different story. Suchanan Aksornnan’s multicultural gem, Baoburg, masters the latter. Aksornnan (a.k.a. Bao Bao) has deep culinary roots: She spent time cooking with her grandma in Thailand and later in NYC with her mom (adorable fact: Mama Bao Bao, also a chef, works at the restaurant two doors away from Baoburg), earned a degree from NYC’s French Culinary Institute, rubbed elbows with Jean-Georges Vongerichten and Daniel Boulud, and soaked up inspiration from her Japanese stepfather..

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