LIT­TLE BAO

T.Dining by Hong Kong Tatler - - Creative Chinese -

The brain­child of Asia’s Best Fe­male Chef of 2017, May Chow’s Lit­tle Bao is a hip­ster haven serv­ing East-meets-West dishes in­clud­ing sig­na­ture ‘baos’ (fluffy white buns) stuffed with Asian fill­ings in­clud­ing Sichuan fried chicken and slow-braised pork belly. The mini ice cream baos—ice cream driz­zled with con­densed milk and sand­wiched be­tween golden fried buns—are mas­sive crowd pleasers and the sub­ject of many In­sta­gram posts, but don’t over­look dishes such as crispy fried brussels sprouts sprouts with fish sauce caramel, chili, peanut, lime and fried shal­lots. The no-reser­va­tions pol­icy and bar-only seat­ing—fac­ing the open kitchen or the wall— means it’s best to come in groups no big­ger than two or three. Dishes are pre­pared in front of din­ers, gen­er­ously por­tioned and cre­ated for shar­ing, but don’t even think about cut­ting those baos in half (the menu ad­vises against it). The staff, clad in Lit­tle Bao t-shirts, are like its clien­tele: mostly young, hip and easy on the eyes. Rely on them for rec­om­mend­ing any­thing from drinks al­ter­na­tives (such as Ja­panese craft beer, fu­sion cock­tails and fruity iced teas and lemon­ades) to what’s cur­rently ro­tat­ing on the eclec­tic playlist.

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