The New York Times / 36 Hours in Hong Kong

by Justin Bergman

A booming art scene and exciting culinary endeavors keep ever-changing Hong Kong in the spotlight.


2. ­­­­TAKE A BAO, 6:30 P.M.

What Momofuku’s David Chang has done for the steamed pork bun (a.k.a. bao) in New York, the rising chef May Chow is emulating at her Little Bao restaurant in Hong Kong, which still has lines forming shortly after its 6 p.m. nightly opening more than two years after launching. (No reser­vations.Ms. Chow’s intimate restaurant has an American diner feel (only stools and counters for seats), with a clever fusion of Western and Asian cuisines. The truffle fries (98 Hong Kong dollars, about $12.60), for instance, come topped with shiitake tempeh, truffle mayonnaise and pickled daikon, while the fried chicken bao (78 dollars) is flavored with mouth-numbing Sichuan mayo and Chinese black vinegar glaze. Bao even appear on the dessert menu, deep-fried like doughnuts to make a heavenly green tea ice cream sandwich (48 dollars).

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