After Two Years, Little Bao Makes A Triumphant Return To Central
By Doris Lam | Nov 09, 2021
Get ready for chef May Chow’s pork belly baos and ice cream baos—Little Bao will be returning to Central with its new shop opening this November
Little Bao will be returning to Soho this November just in time for its eighth anniversary, bringing their flavourful baos to Shin Hing Street. Little Bao’s story began in 2013 when chef May Chow opened the first location in Soho, serving halved Chinese steamed buns filled with experimental Chinese flavours. The original restaurant was tiny, seating only 20 diners at a time and attracting queues during the weekend.
However, in the summer of 2019, Little Bao Soho shuttered. Made to hand back the space to the government for urban renewal plans, they opened a new flagship restaurant in Causeway Bay shortly afterwards. While the flagship store still serves all of Chow’s signature dishes, the chef’s loyal followers continued to reminisce about Little Bao’s beginnings on Staunton Street. Now, with the new Soho shop opening, the diner is reinstating its claim to the neighbourhood where it all began.
Moving away from the original light blue exterior, the new Soho branch features navy blue colours and of course, a glowing, fluorescent sign of Little Bao’s mascot welcoming diners into the restaurant.
To celebrate the big return, you’ll find classics such as the lamb tartare returning to the menu, alongside new dishes such as the skirt steak beef tataki, made with kombu shiitake soy vinaigrette, pickled shiitake, shiso, leek and fried shallots; the mixed seafood ceviche, with tuna salmon, scallop, burrata, white soy, lime and blue corn tortilla; and finally, the crab bao featuring a panko crab cake patty, housemade “Hong Kong Island dressing”, salted egg yolk and coleslaw.
An all-new beverage programme is also created in collaboration with a number of small-batch Hong Kong brewers, distillers and independent vineyards such as Fernet Hunter, EcoSpirits, Proof & Co., Carbon Brews and Sunday’s. We’ve got our eyes on Bao Cha! Hey Bao!, a bubble tea-inspired cocktail made with a base of Fernet Hunter, oolong tea, mango, and cheese foam. Other new drinks include the Kyoho G&T, yuzu highball, Sunday’s Hi, and a refreshing Shiso Sour made using bourbon, honey and shiso.
“The Little Bao return story is an ode to friendship through and through,” says Chow. “Making it out of the throes of the pandemic was a feat achieved only through the help of friends and support from family in and out of the restaurant world.”