The new fast food
Published 17 April 2018

Fitzrovia's BAO, where the popularity of bao – Taiwanese steamed dumplings – shows no signs of abating

Once the go-to post-pub snack, fast food is now being elevated to restaurant status

Glammed up burgers and pulled pork may have conquered palates across the nation – but there are signs that other dishes are changing the way we think about fast food.

Corazon, Temper and Breddos are the names at the vanguard of a minor taco revolution, with a new emphasis on regional Mexican cuisine.

And those who consider kebabs synonymous with 3am dining should sober up and drop by a raft of new eateries expanding on eastern Mediterranean grilling traditions.

Le Bab applies scrupulously sourced British meats to shish, adana and shwarma stalwarts, while Chifafa sees upgraded kebabs served in fluffy Greek pita.

Proponents of healthy fast food have found a new ally in poke – pronounced po-kay – the on-trend Hawaiian raw fish dish that's the Pacific cousin of Peruvian ceviche.

Ahi Poke sees customers building their own bowls, with yellowfin tuna and salmon topping bases of quinoa and brown rice, while Aussie eaterie Granger and Co serves up a mean tuna poke with whipped avocado and tofu.

The popularity of bao – Taiwanese steamed dumplings – shows no signs of abating, represented by Fitzrovia's BAO and a fleet of food trucks across the nation.

Other East Asian fast food staples – Tibetan momo dumplings and Sri Lankan hopper pancakes – are touted to enter into the mainstream before long.

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