Wagamama Hoisin Pulled Duck Bao Buns

Wagamama hoisin pulled duck bao buns cost £9.70 and carry 626 kcal, and they are aimed straight at the fondest memory in British Chinese dining: crispy duck pancakes. Pulled duck with cucumber and a cherry hoisin sauce in steamed bao, vegan mayo underneath, and the small bones advisory that pulled duck carries everywhere.

The cherry in the hoisin is the twist that keeps this from being a pancake in a different coat. Hoisin already runs sweet and plummy; the cherry pushes it toward fruit properly, sharper and brighter than the takeaway standard, and it meets duck the way cherry sauce has met duck on European menus for generations. The cucumber stays cool and structural, and the soft bao swaps the pancake's chew for pillow.

The pair sits at 626 kcal with around 19 g of protein and the lowest salt on the entire bao page at 2.3 g, a genuinely unusual figure for a sauced duck dish. The sugar at 17 g belongs mostly to the cherry hoisin. It is the most expensive pair on the list at £9.70, the duck premium at work, and the price is published.

Who orders it: pancake loyalists testing the theory, and they mostly approve; and anyone building a duck themed table with the duck gyoza and the saku saku duck soba, which three dishes deep becomes a commitment. The small bones note means the same ordinary care as any pulled poultry.

For how much are the duck bao buns, £9.70 answers it, higher in London and at airports as ever. The duck gyoza are the natural partner, and a sparkling water keeps the palate clear for the cherry to do its work.