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Bao Las Olas is all about high-end Asian cuisine thanks to owner Simon Bai, who was exposed to the flavorful fare of Indonesia, Java, Creole, the West Indies, and Korea early in life. Part of his goal with his new restaurant: expand South Floridiansâ€™ palate for Asian cuisine. Set on a canal on Las Olas Boulevard, the restaurant offers a wide selection of from-scratch Asian fare in a casual, chic atmosphere. Its main dining room is modern with a rustic, imported, Indonesian wooden bar overlooking the open kitchen and a commanding a view of the picturesque patio and dock, which has become the perfect outdoor space to relax and enjoy. Here, the focus is on sourcing high-quality ingredients and making everything from scratch. Executive chef Mark Rivera uses a black Angus skirt steak for his Korean street tacos, which are topped with a vibrant Napa cabbage slaw. Wild sockeye salmon is used in the salmon tartare, which is finished with caviar, shallots, olives, white soy, and wasabi cream. The same natural ingredients are used to fill the namesake bao buns, including Kurobata pork belly, Ashley Farmsâ€™ all-natural chicken, and local catch of the day sandwiched between the fluffy dough with fresh herbs, apple kimchi, and cucumbers. The fillings are good, but itâ€™s really about the steamed bun itself, made in-house by pastry chef Kathleen Dills. Thereâ€™s even a specialist to make dumplings, part of the classic American-Chinese options available. A favorite: the blue crab rangoons, made daily with macadamia nuts and a spicy homemade sweet chili.