Edward Mao

Hi, I am Eddie Mao! I created Mao’s Bao in 2016, but the thought began many years ago, back in my parent’s hometown of Hangzhou, China. For the past 4 years, after pursuing my degree at the Institute of Culinary Education in Culinary Management, I have been intimately involved in ALL aspects of the business. I often describe myself as a consummate dreamer whose roots come from Hangzhou, China, a land best known for its West Lake and pristine scenic airy views that blend with my current lifestyle of a dumpling and bao aficionado. I am a firm believer in the idea that where we are from speaks to who we are, no matter where we end up. The cuisine I grew up with was known for its freshness and lightness in both taste and texture. This is the basis for how I viewed the Sheng Jian Bao, which originated in the Shanghai region only an hour drive from my family’s home town. Having grown up with so many types of dishes using fresh ingredients and light flavors, I fell in love with the way some of the master Sheng Jian Bao Chefs were creating their dishes. I spent most of my early childhood visiting the many different stalls and restaurants, fascinated by the different ways you could cook the very same thing. I realized then and there that in everything we make, it is important that we put the best effort in creating something we enjoy doing. It would be years later that I would find this joy in making Sheng Jian Baos. Using rich flavors and fresh ingredients that help to cleanse the palate, I have tried to put everything I have learned through my rich cultural upbringing and eastern holistic philosophy into what I do now. I help hand select the ingredients individually, and am hands on through the entire process. From the purchase of the flour, to the highest quality meats, I invest my time and energy into creating not just Sheng Jian Baos from Shanghai, but unique Sheng Jian Baos from New York City. I want to make my mark, one Bao at a time. This is who I am.
My journey did not begin in the culinary field, however. My first career was in Traditional Chinese Medicine, where I obtained my degree after 6 amazing years in Shanghai. I was also an avid traveler, often traveling on my own to experience unique cultures and different lands to immerse myself in their wonder. I made it a point to travel to a new country every year and look for each country’s idea of what a bao can be. What started as a quirky way to learn more about my food passion has translated to half a lifetime of understanding what baos mean in different cultures. In Chinese, the definition we most associate with “bao” is “inclusive”. For me, I believe that baos can be filled with a plethora of flavors and tastes. I do not believe that a bao must be one color nor be folded in one way. I have constantly endeavored to push the envelope on what we can see, taste and smell in a bao. Through my studies in Traditional Chinese Medicine, I made it my life’s goal to incorporate all that I have learned into creating individually unique baos with aesthetically pleasing profiles by using the freshest handpicked ingredients. Mao’s Bao is a culmination of my life’s experiences and I am thrilled to be able to share it with the world.