Helmed by Chinese- Canadian chef, May Chow, Little Bao is an experimental fusion restaurant that puts a fun spin on classic Hong Kong flavours. Their signature dishes, if you couldn’t guess from the restaurant name, are baos—fluffy white Chinese buns that are often steamed or deep fried. Cutting the baos in half and filling them with meat and veggie meat doused in Asian-inspired flavours, the flavours truly shine without tasting too overwhelming thanks to the baos’ mild taste. The star of the menu, the slow-braised pork belly with sesame mayo hoisin ketchup, shiso leek salad is a must-order—it’s been a staple on the menu since Little Bao first opened in Soho.

Signature Dishes

• Pork belly bao
• Truffle fries
• 1/2 fried chicken

Tatler Tip

No matter how full you are, order the mini deep-fried ice cream baos for dessert. While there’s seasonal special flavours available, the salted caramel ice cream bao is a true staple.