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For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

Campaigners are calling on the Government to extend paid paternity leave from two to six weeks in the UK after research found it could reduce the gender pay gap. A report from the Centre for Progressive Policy think tank (CPP) and charity Pregnant Then Screwed (PTS) analysed Organisation for Economic Co-operation and Development (OECD) data to explore the economic and health impacts of extending the statutory entitlement to paternity leave and pay. It shows that countries with more than six weeks of paid paternity leave have a 4.0% smaller gender wage gap and 3.7% smaller labour force participation gap – the proportion of men and women in the workforce. The analysis also suggests that closing gender employment gaps in all UK authorities would increase economic output by £23 billion. We have the worst paternity benefit in Europe which is negatively impacting children, gender equality and the economy Joeli Brearley, Pregnant Then Screwed It comes as the UK has the least generous paternity leave entitlement in Europe with a statutory entitlement of two weeks and pay of £172 a week, which is 44% of the national living wage. The researchers also looked at PTS data from 1,735 mothers and 1,805 fathers, finding that just 18% of prospective parents say they or their partner could afford to take six weeks of paternity leave at the current statutory rate of pay. However, this changed to 57% if the leave was paid at 90% of their income, as statutory maternity pay is for women. The analysis also suggests that for 20% of fathers, no parental leave options were available to them following the birth or adoption of their child. The organisations further commissioned a YouGov pool, which found that 65% of mothers with children under the age of 12 thought increasing paid paternity leave would have a positive impact on mothers’ readiness to return to work while 83% thought it would have a positive impact on mothers’ mental health. Campaigners from CPP and PTS are now urging ministers to extend the statutory leave entitlement, to pay it at 90% of income in line with currently statutory maternity pay and to ensure paternity leave is available to all working fathers and partners. They are also calling for the Government to enhance existing maternity rights to reduce financial hardship, the gender employment gap, and the gender pay gap. Joeli Brearley, chief executive and founder of Pregnant Then Screwed, said: “We finally have evidence that boosting paternity leave will reduce the gender pay gap, improve the health of both parents and it will benefit the economy. “Paternity leave is not a luxury but a necessity.” Rosie Fogden, head of research and analysis at CPP said: “While long-held societal norms about gendered parenting roles are shifting, the UK’s parental leave system has not kept pace. “As our findings show, it is still very difficult for many fathers and second parents to be able to afford to take leave when their children are born, and this has serious consequences for both parents’ mental health.” Ms Brearley added: “If our next Government wants to set out a positive vision for the future, then thriving families must be central to their campaign. “We have the worst paternity benefit in Europe which is negatively impacting children, gender equality and the economy. “We are calling on the government to increase the length of non-transferrable paternity leave to a minimum of six weeks at 90% of income, in line with current statutory maternity pay.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live My teenager gets all their news from TikTok – should I worry? How to take care of pets in the heat Struggling with menopause symptoms in the heat? An expert shares tips

Jonnie Irwin has revealed that he sometimes “removes himself” from his family home to go to a hospice while he continues to live with terminal cancer. The A Place in the Sun presenter, 49, first went public with his diagnosis of lung cancer last year after discovering the disease had spread to his brain. He currently lives with his wife, Jessica Holmes, and their three children, Rex, three, and twins Rafa and Cormac, two. However, Irwin admitted that sometimes the pain he experiences makes him “not good to be around”. Speaking to Hello! magazine, the TV host said: “I remove myself on a number of occasions because I’m not good to be around when I’m in pain. “I’m like a bear with a sore head and I don’t want [my family] to be around that.” Irwin has previously spoken candidly about how the pain his illness causes affects his moods. Speaking on the podcast OneChat last month, he said: “I have been close to death’s door, twice at least. “You lose your memory, you lose your patience. I have got a very short temper. It’s not made me a better person, that’s for sure.” This week, Irwin also opened up about why he hasn’t yet told his sons about his terminal cancer. He said it would be difficult for them to understand the situation due to their young age. “I keep being asked, ‘Are you going to tell them?’ but tell them what?” he said. “It would be horrible news that they’d have to get their heads around. And it would confuse the hell out of Rex – he’s got a shocking enough day coming. Let’s bury our heads in the sand for as long as possible.” After publicly revealing his condition, the Escape to the Country host said he was worried that his children will not remember him if he died last year because they’re “too young”. He told The Sun: “Every time something really nice happens with them, I have this thing knocking at my door, saying, ‘Don’t get too happy because you’re not going to be around much longer’. “Then I think, they’re not going to remember me, they’re really not. They’re too young and if I die this year, there’s no chance they will have memories.” In early June, Irwin was admitted to hospital to be “monitored” due to a “changeover in my pain management regime”. Read More Thirty, flirty and declining: How 30 became a terrifying milestone for an anxious generation Woman who went from size 18 to size six shares surprising things ‘no one tells you’ about weight loss Vegan family writes letter to neighbours requesting they close their windows when cooking meat Jonnie Irwin ‘removes himself’ from family home amid terminal cancer battle Jonnie Irwin explains why he hasn’t told his sons about his terminal cancer A Place In The Sun’s Jonnie Irwin admitted to hospital amid terminal diagnosis

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Vanderpump Rules alum Stassi Schroeder has admitted she wants to “try” taking Ozempic after giving birth to her second child. The former reality star, 34, recently appeared on Alex Cooper’s Call Her Daddy podcast, where she spoke candidly about wanting to take the type 2 diabetes medication – which has often been prescribed as an “off-label” weight loss drug. “Oh, my God, I really want to try it when I give birth,” the Next Level Basic author told Cooper during Wednesday’s podcast episode. “The amount of times I’ve researched this being like, I mean, I think it’s safe and healthy. Like, I think it’s good for you. It’s like taking vitamins.” The Call Her Daddy host told listeners that “nothing that was said on this podcast” should be taken as serious medical advice,as she jokingly added: “Please do not listen to this.” Schroeder went on to explain why she’s curious about taking the once-weekly semaglutide injection, which works by mimicking a hormone that regulates appetite and creates the feeling of fullness, once she welcomes baby number two. “[After] my first pregnancy, I ate bone broth for dinner for six f***ing months after I gave birth, and I kind of don’t feel like doing that again. Like, I don’t want to,” she said. The Off With My Head author shares two-year-old daughter Hartford with husband Beau Clark. In March, Schroeder announced the couple were expecting a baby boy due in September. Much like Amy Schumer, Schroeder also called on fellow celebrities to be “transparent” and “honest” about some of the methods they take to lose weight. “Anyone who hears about Ozempic has to f***ing be curious,” she said during the podcast. “You are a liar if you tell me that you have not thought about it, thought about jumping on that train.” “Have I Googled Ozempic and what it would be like, and am I thinking about it? Yes, I am.” This week, actor and comedian Amy Schumer admitted to taking Ozempic last year to help lose weight. However, Schumer stopped taking the FDA-approved medication because of its side effects. “I was one of those people that felt so sick and couldn’t play with my son,” Schumer told host Andy Cohen on Watch What Happens Live. “I was so skinny and he’s throwing a ball at me and [I couldn’t].” Although the Trainwreck star ultimately decided that Ozempic wasn’t “livable” for her, she did take a moment to call out celebrities who have been “lying” about taking the once-weekly antidiabetic injection for weight loss. “Everyone’s like: ‘Smaller portions,’” she joked. “Shut the f*** up. You’re on Ozempic, or one of those things.” Ozempic has skyrocketed in use after people were reportedly prescribed the type 2 diabetes medication as an “off-label” weight loss drug. Due to its weight loss side effects, the increased demand has sparked a global shortage of Ozempic, leaving actual diabetics without the medication. While Ozempic is used for the treatment of diabetes, popular drugs like Wegovy and Moujaro are similar once-weekly semaglutide injections specifically approved for the treatment of obesity and weight loss. Last month, Stassi Schroeder’s former Vanderpump Rules co-star Brittany Cartwright shut down speculation that she lost weight by taking Ozempic. Fans began speculating that Cartwright was using the type 2 diabetes medication after she shared a selfie to her 1.6m Instagram followers, in which the reality star posed in a mirror wearing cycling shorts and a baggy T-shirt. “Totally ozempic,” one person claimed, as others remarked that it looked like Cartwright had “lost weight”. Cartwright then addressed the rumours directly, clarifying that the reason she may look slimmer is because of the iPhone camera setting she used to take the picture. “It’s actually the .5 zoom on the iPhone camera lol,” she wrote in the comments. Fellow Bravo personality and Real Housewives of Beverly Hills star Crystal Kung Minkoff has also said that although she hasn’t taken the drug, she has been tempted and “thought about it”. Read More Amy Schumer says she stopped taking Ozempic because of side-effects What is ‘Ozempic face’? Doctors warn about facial ageing side effect of diabetes medications Vanderpump Rules star Brittany Cartwright addresses rumours she’s taking Ozempic for weight loss Mother reveals ‘one regret’ after parent refused to give her child cake amid debate My teenager gets all their news from TikTok – should I worry? Jonnie Irwin ‘removes himself’ from family home amid terminal cancer battle

New Zealand’s economy contracted for a second consecutive quarter in the first three months of the year, confirming