More than a thousand years ago, Chinese alchemists packed bamboo tubes with saltpeter and charcoal, tossed them into open fires, and watched them crack, spark, and paint the night sky. Those first fireworks weren’t just dazzling entertainment—they were bursts of hope, celebration, and communal awe that announced “something extraordinary is happening here.” That spirit of joyful surprise lit a fuse that still burns around the world today.

Husband-and-wife team Dinh Tran and Khanh Dang carry that same spark into every bun, dumpling, and sauce at Boom Boom Bao. They grew up chasing big flavors and bigger dreams, and now craft baos that pop with umami, soup dumplings that burst like sparklers, and sauces that crackle with heat. By fusing time-honored recipes with fearless twists, they aim to ignite all five senses—so each bite feels like catching the grand finale of a fireworks show, right in the palm of your hand.