Nihao is the Real Deal and Pure Bliss on the Palette

Nihao is one of those restaurants that makes Baltimore feel like it’s got the goods. Chef Peter Chang, the OG of Szechuan cuisine in America, brings a level of craft and depth that’s rare. He’s a James Beard Foundation semi-finalist, and for good reason — when the food hits the table, you know you’re in the hands of a master.

From day one, I’ve been hooked. I’ve been back several times now, and each visit has only confirmed it: Nihao has found its identity, sharpened its flavors, and nailed its price point.

Dumplings, Dumplings, Dumplings

Let me start with the obvious — the dumplings. Soup dumplings, shrimp dumplings, pork dumplings… I love them all. Perfectly folded, tight, and filled with pure flavor. The shrimp dumplings topped with spicy, garlicky crunch are next level. These are picture-perfect bites that you can only respect if you’ve ever worked through the prep-heavy, tedious craft of making them.

The Bubble Pancake — My Go-To

The bubble pancake is my ritual order. It’s light, crisp, subtle — the kind of thing you crave even when you’re not at the restaurant. The curry dipping gravy is soft-spoken and balanced. Honestly, I could crush five of them if it didn’t mean missing out on everything else on the menu.

Small Plates that Slap

The cucumber salad — marinated in vinegar, black garlic, chili — is a bright palate starter, though I’ll admit the cut makes it a little tricky to eat. Still, it sets the stage for what’s to come.
Pork belly with bok choy is tender on tender, swimming in a gravy laced with anise that’s pure comfort. Salt and pepper shrimp? Don’t overthink it. Close your eyes, grab a bite with everything on the plate, and just let it happen.

Fried Chicken, Many Ways

I’ve tried every version of the fried chicken, and honestly, I enjoy them all. Each spin is worth ordering, and it keeps the return visits fresh.

Respect Where It’s Due

What stands out most is the precision. This style of cooking is rigorous, prep-heavy, and unforgiving. You don’t just “pull off” dumplings like these — it takes skill, discipline, and repetition. That’s why I have nothing but respect for Chang and his crew. The kitchen is telling his story through every dish, and Baltimore is better for it.

Service & Vibe

Front-of-house runs a little light. Service is good, but I’d love to see more storytelling about the food and the chef behind it. The vibe, though, makes up for it — dishes fly out of the kitchen, the energy is upbeat, and it doesn’t feel like you’re waiting for anything.

Final Take

Did I mention I really like Nihao? Because I do. I respect the chef, his team, and the fact that they’re bringing something genuine and true to Baltimore. For me, this is a solid 9/10 — food that’s pure bliss, with just enough room to grow on the service side.

Thank you, Chef Chang.