Bao-chikka-wow-wow. Pork bun from Tas, a new (mostly) Mediterranean-inflected wine bar out of Hongdae, exit 3. The chef also throws in a few Taiwanese curveballs. This bao (my first ever!) was as soft as luxury hotel pillows and the pork belly glazed with that Chinese five spice. After a bunch of lighter plates, this was thoughtfully brought out as dessert.