Hong Kong’s dinner dine-in ban has again significantly shaken the F&B industry, but there is no way leaders like Chef May Chow are backing off. Instead, she assembled the most celebrated comfort food from the globe, giving them a little twist from her multicultural upbringing, and curated a much-needed weekend brunch menu for Little Bao.
Chef Chow’s meticulous creations have always been influenced by her international background – Canadian-born to Chinese parents, then residing in the US before putting her name out in Hong Kong. Such cultural diversity allows her to blend all cuisines’ distinct flavours and their culinary techniques seamlessly in the essence of her multiple ventures. In Little Bao’s latest Brunch menu, she continues to strive for excellence while celebrating togetherness and the philosophy of sharing, as always. To spice up the mundane home-dining norm during weekdays, Chef Chow highlighted four brunch plates for diners to indulge in.
One of which is the iconic Little Bao’s Breakfast Bao (HK$108) – a comfort sandwich layered in herb-seasoned sausage patty and fried Taiyouran Egg, then dressed in house-made San Marzano tomato jam and salted egg yolk Hong Kong Island Dressing. Then there is Little Bao’s Prawn Toast (HK$158). Originated from the time-honoured cha chaan tengs, Chef Chow levelled up the classic Chinese Prawn Toast with toasted brioche and much-cherished fresh prawn paste, adding their Hong Kong Island Dressing and a shiso scallion salad aside.
Other highlights include Caramelised Thick-cut Brioche French Toast (HK$148) – topped with mascarpone vanilla cream infused with Canadian maple syrup and Mr Black coffee liqueur, and the not-to-miss Eggs Benedict (HK$178) on golden bao buns adorned with the Cajun crab avocado salad. The menu is available in both Causeway Bay and Soho branches.
Little Bao, Shop H1, GF, Fashion Walk, Causeway Bay, Hong Kong, or 1-3 Shin Hing Street, Soho, Central, Hong Kong