Xiao Bao Bao
“I’ve always believed that taste has the power to transport us back to special times in our lives. When I lived in Taiwan and Hong Kong, I became deeply attached to the food, especially dumplings, and that craving stayed with me.”
Romina Rasmussen, together with friends Derrick and Dwight Yee, opened Xiao Bao Bao, bringing her love of authentic Asian cuisine to Salt Lake City. The twin brothers, Derek and Dwight, shared her passion for food, drawing inspiration from their childhood memories of making dumplings with their grandmother. Their grandparents had run a Chinese restaurant in Salt Lake, and these experiences shaped their desire to create Xiao Bao Bao - a restaurant that offers thoughtfully crafted dishes rooted in their personal histories. “We missed the food,” Romina said. “Not the overly sweet takeout that’s everywhere, but the authentic, comforting meals we used to enjoy.”
Xiao Bao Bao initially began as pop-ups in early 2023, with a permanent space opening in September of that year. Their thoughtfully curated menu reflects the trio’s devotion to quality and sustainability. The small, casual shop has just a few seats. It emphasizes humanely raised proteins, like organic, free-range chicken and heritage pork, which Romina insists are not just a “marketing gimmick” but a key part of the flavor profile. The collaborative menu also caters to various dietary preferences, with about forty percent of the offerings being vegan - a significant move for Romina whose career as a pastry chef (see our post on Chez Nibs) has centered on rich, buttery pastries. "All of the food is based on our nostalgia."
But the restaurant’s ethos goes beyond just food. Xiao Bao Bao is a tip-free establishment, a decision Romina and her partners made to simplify the dining experience. “We wanted the price to be the price,” Romina said. “There’s no tip screen at the end, and it’s more equitable for both our staff and customers.”
The restaurant has managed to attract a diverse crowd, ranging from neighborhood locals and university students to travelers who have spent time in Asia. For many patrons, the food conjures feelings of connection to their own experiences abroad, reminding them of the home-cooked meals they enjoyed growing up or during their travels. Although Xiao Bao Bao does not aim to replicate every dish exactly as it was in Taiwan or Hong Kong, the restaurant strives to create dishes that stir a sense of familiarity and comfort.
Xiao Bao Bao’s menu remains focused on delivering a small selection of high-quality items. Some of their most popular dishes include the organic chicken curry, a unique blend of spices created by Dwight, and the seasonal monthly specials, which rotate to keep things fresh. The snack menu, featuring items like cucumber and carrot salads, has also become a hit, offering gluten-free options that pair perfectly with the main dishes.
While running two businesses is not easy, Romina reflects on how Xiao Bao Bao has been a welcome change in her routine. “When I was running Les Madeleines, I worked 100-hour weeks for years. Now, even with two places, I work less than when I had just one. It’s been much healthier for me.”
The challenges of the restaurant industry in recent years have not spared Xiao Bao Bao, but Romina stays committed to her vision. “It’s been tough, no doubt, but we’re hanging in there. And seeing people enjoy what we create - that’s what makes it all worth it.” At the heart of Xiao Bao Bao is a sense of collaboration, not only between Romina and her partners but also between their shared experiences and the dishes they bring to the table. “We just want to make food that we love and are proud to serve. That’s what matters.”
