Lì Chen
Founder & head chef. Keeper of grandma's char siu recipe and the queen of dough.
How it started
One steamer, a market stall, a big dream
Cuba Street Bao began in 2019 as a weekend stall at the Baoville night market — one steamer, one stubborn family recipe for char siu, and a queue that kept growing. Founder Lì grew up folding bao with her grandmother in Guangzhou, and wanted to share that warmth with her adopted home of Baoville.
Today we're a permanent little shopfront just off the Baoville Market, but the spirit hasn't changed: everything folded by hand, fillings braised in-house, and a welcome as warm as the steamers.
Cuba Street soul
Street food, street art, good people
We take our cues from the street outside — eclectic, creative, a bit cheeky. You'll find mural-bright walls, neon glow, a record player behind the counter and a menu that isn't afraid to riff on tradition.
It's comfort food with personality: rooted in Asian home cooking, remixed with the energy of the best street in town.
What we stand for
Our kitchen promises
Handmade daily
Every bun is folded and steamed fresh in-house — never frozen, never shortcut.
Locally sourced
We partner with Baoville growers and butchers, and bake with free-range eggs.
Something for everyone
Generous vegan and vegetarian options, clear allergen labels, real care.
The crew
Meet the team
Marcus Reid
Kitchen lead. Turns up the heat on our Korean fried chicken and Sichuan specials.
Aroha Ngata
Front of house & tea sommelier. The friendly face who remembers your order.
Come say kia ora
Pull up a stool, grab a bao and a boba, and soak up the Cuba Street buzz.