With a menu built mainly around the traditional soft, fluffy bao, a staple of real-deal Chinese cooking, BaoHaus does the most it can with what, at first glance, seem to be modest goals: sandwiches, but with a twist, rice and noodle bowls, and in-house made drinks.

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Unique, new and exciting, and a mainstay over time perhaps, but it will never replace the cooking and serving of a real meal.

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But as the daughter of a Puerto Rico-born father, she also knows the real thing when it comes to Puerto Rican cooking (she also spent a few years on the island learning the craft).

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In a very real sense, most spirit distillation is akin to chemistry, while making gin is more like cooking.

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