Houston Chef Benchawan Jabthong prepares baos with duck confit for more than 300 participants on Nov 14 at the 3rd OCA Big Bao Battle. The event was organized by the Houston chapter of the Organization of Chinese Americans (OCA) to raise funds for community service programs. Kuan Zhao, treasurer at OCA-Houston, said the idea was introduced two years ago to fuse the traditional Chinese bao (or bun) with other cuisines to share Asia's food heritage with the population at large. About 5,000 baos prepared by 15 restaurants were consumed at the event. MAY ZHOU / CHINA DAILY
