MASSAMAN DUCK BAO
BY STEFAN HEILEMANN
Bangkok soul.
A signature, translated for home.
Comfort in its purest form.
A two Michelin star signature.
Street food instinct.
Generosity, folded into a bao.
For many years, the duck bao has marked the arrival at Widder Restaurant.
Now, that first bite is available at home.
Shop the limited Chef’s Edition
Stefan Heilemann
A cuisine built on balance
Stefan Heilemann cooks a cuisine defined by flavour, balance, and comfort.
Classical French technique forms the foundation. Southeast Asia brings depth and instinct. What defines his cooking today is not performance, but precision. Not nostalgia, but clarity.
Since taking over Widder Restaurant in Zurich, he has earned two Michelin stars and 18 GaultMillau points.
Comfort driven.
Product focused.
Deeply shaped by Thailand.
Widder Restaurant & Soï 28
One philosophy. Two expressions.
In Zurich’s old town, Widder Restaurant is intimate, focused, calm. Fine dining without spectacle. Dishes that stay with you.
Just steps away, Soï 28 brings the same philosophy into a more direct, urban form. Bangkok backstreets translated through Swiss discipline. Fried rice. Buns. Ramen. Soul.
Together, they form one culinary universe.
This bao comes directly from it.
The Massaman Duck Bao
“We have served the duck bao at Widder Restaurant for many years. When guests bite into it, they immediately know they have arrived.”
For this Chef’s Edition, that feeling is concentrated into one perfect bite.
Duck legs are cooked sous-vide for 24 hours until meltingly tender. The pulled meat is folded into a creamy Massaman curry with coconut milk, aromatic curry pastes, cinnamon, star anise, cumin and tamarind.
Sweetness. Gentle heat. Deep umami.
All wrapped in a soft, lightly sweet bao dough, steamed until elastic and intentionally neutral, allowing the Massaman duck to steal the show.
Yes chef!
Soï Mayo & Peanut Crumble
A small detail that makes all the difference
At the Widder, the bao never stands alone.
Soï Mayo brings everything together. A creamy mayonnaise blended with Kikkoman soy sauce, chili garlic, wasabi and rice vinegar. Rich yet sharp. Just enough acidity to balance the duck. Pro tip by Chef Heilemann: drizzle it warm so it melts slightly into the bread.
The Peanut Crumble is the finishing contrast. Roasted salted peanuts blended with lemongrass, kaffir lime leaves, curry and laab namtok spices. The result is deeply aromatic, lightly spicy, and irresistibly crunchy: designed to bring contrast and lift to the rich, slow-cooked duck.
So essential and so so yummy.
Bring the Widder experience home
The Massaman Duck Bao by Stefan Heilemann is available as a limited Chef’s Edition.
Stefan Heilemann takes you behind the scenes of our Massaman Duck Bao creation
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