Miss Bao serves up Asian Fusion sustainably

Opening a new restaurant is challenging. But opening a new restaurant with a sustainability focus during a pandemic takes that challenge to a whole new level. Two enterprising young alumni from Queen’s have returned to Kingston to do just that, opening Miss Bao Restaurant + Cocktail Bar and offering a new sustainable dining experience for Kingstonians.

Owners Zach Fang and his wife Bellen Tong have seen first-hand the problem of waste management in the hospitality industry and decided to find a better way. “The amount of waste is incredible and not necessary,” says Zach. “Kingston has indicated that sustainability is a priority, so we decided to return and be part of that movement.” 

Along with local produce and a 50% vegan/vegetarian menu, the restaurant uses compostable packaging and has a state-of-the-art composter in their kitchen that provides compost for local famers. They grow their own micro greens, and use fruit and vegetable peelings as part of their recipes. Vendors are working with them to reduce packaging for supplies, and staff have been trained to recycle as much as possible. Non-recyclables are minimal – in fact, Miss Bao is able to take home their tiny restaurant garbage bags and dispose with their home garbage weekly pickup.  

While Miss Bao was originally designed as a mid to upper-end dining experience, the pandemic has changed the business model. “We decided to go with a simpler menu and smaller plates of street food in a relaxed setting,” says Zach. Menu items include bao dishes, traditional Northern Chinese fare that features steamed dumplings, as well as Asian fusion tapas and specialty cocktails using Asian liquors such as Sake and Soju.

Miss Bao also offers a sustainable meal box service, with pre-portioned supplies and house-marinated proteins, along with instructions for home cooking. 

Zach says that while it’s a challenging time, his customers are growing as people learn about the restaurant. “We are excited to raise awareness of sustainable practices and to bring interesting and delicious new food ideas to Kingston.”