Little Bao – A Playful Fusion of Hong Kong Flavours. Little Bao, the brainchild of acclaimed Chinese-Canadian chef May Chow, is a modern fusion restaurant that reimagines Hong Kong’s beloved flavours with a bold, playful twist. The star attraction? Baos — soft, pillowy Chinese buns, either steamed or fried, sliced open and generously filled with meats or plant-based options dressed in vibrant Asian-inspired sauces. The slow-braised pork belly bao with sesame mayo hoisin ketchup and shiso leek salad is a signature must-try, holding a permanent spot on the menu since Little Bao’s original Soho days.

The intimate, contemporary interior encourages guests to mingle, mirroring its neighbourhood spirit in the company of culinary neighbours like Coa, La Cabane, and Censu. Alongside returning favourites such as the sought-after lamb tartare, new dishes like skirt steak beef tataki, seafood ceviche, and crab bao add fresh excitement to the menu.

Little Bao offers a uniquely Chinese take on the classic American diner — comfort food elevated with local flair. Chow’s culinary vision is adventurous yet honest, blending cultures while staying true to her Hong Kong roots. With accolades such as Asia’s Best Female Chef 2017 and international recognition from Time Magazine and the World’s 50 Best Discovery list, May Chow’s Little Bao is more than a restaurant — it’s an edible celebration of creativity, diversity, and cultural exchange.