Modern Taiwanese Eatery | Change through Cooking + Community

baology is a restaurant showcasing Taiwanese food, highlighting the cuisine’s focus on fresh, high quality ingredients and incorporating the culture’s insatiable curiosity for new, interesting ingredients.

For the Taiwanese, food is a central point of life. It is our way of expressing love, affection, and care for one another.

Our name comes from the Chinese word 包, pronounced [bao], which has multiple meanings.  It can refer to a bun, package, or bag or it can be the act itself of wrapping, filling, or packaging. The primary focus of the menu will be on items that are 包s [baos] or are 包’d [bao'd].

The inspiration for the menu comes from recipes passed down from generation to generation, the local and seasonal ingredients available to us here in Philadelphia, and experiences from our time spent in Taiwan.

Photo Courtesy of COOK

Photo Courtesy of COOK

Our Story. Growing up, I was immersed in the traditions of my parents' heritage, learning at the side of my parents, grandmothers, and aunts about Taiwanese culinary classics and customs. While attending school in NYC, I came upon the exploding food scene and found myself dreaming of a future in the culinary world.

Fast forward a few years, I took the leap and met my husband Andy. Despite our different backgrounds, we found a shared passion in food and were fortunate to join two great culinary teams - Andy at Chef Daniel Boulud's Dinex Group ( and me at Blue Hill at Stone Barns ( 

The time at Blue Hill helped me make the connection between the culinary world, agriculture, and sustainability. It also made me realize that ongoing and lasting change could only occur if the market economics lined up.

With that came the idea of a "fast food" restaurant concept with a menu made from responsibly sourced ingredients designed for guests seeking a healthy, reliable source of nourishment to meet the needs of their busy, active lives. Through this business we could provide a reliable stream of revenues whose proceeds could be then be passed on to farmers, fisherman, and purveyors who invest in the same ethos to produce a sustainable ecosystem. Taiwan and its fresh "fast food" culture focused on great sourcing, high-quality ingredients, and deep culinary traditions were a natural fit for this concept. 

We looked at a few different cities and finally settled on Philadelphia to work with my former CDC from Blue Hill at the acclaimed Farm and Fisherman BYOB where we had the great opportunity to work together again. It was after our time here, that we decided that Philadelphia would be where we would open our dream.

- Judy Ni

Frequently Asked Questions

Our goal is to source well, responsibly and, when possible, locally with a focus on flavor and quality.  If you are a farmer or purveyor who shares our passion for ingredients and food, we'd love to speak with you!  Please e-mail us at





Yes we do!  Taiwanese cuisine has a long history of vegetarianism - it is deeply rooted into the culture. Taiwan is blessed with a climate that allows for the abundant growth of fruits and vegetables.


No, we do not use MSG.



We were fortunate to partner with Assimilation Design Lab (ADL) and their founding principal David Whipple. ADL has received numerous honors and awards for their work - including being a finalist for a James Beard Design Award and being recognized as Philadelphia’s Emerging Architect in 2016.  Their unique design approach allowed us to bring our concept to fruition and help us realize our vision. To learn more about ADL, please visit them at