Experts' Choice Award Little Bao
What the experts agree on
Chef May Chow's trendy Sheung Wan spot reimagines Hong Kong classics through fluffy, inventive baos—think pork belly and miso in pillowy steamed buns. Casual vibe, serious flavors, limited seats make it worth the squeeze.
“A trendy diner that wows with its bao (Chinese buns) – snow-white orbs crammed with juicy meat and slathered with a palette of Asian condiments.”
– Lonely Planet
Fodor's "Slide into one of the dozen seats at the bar and tuck into the delicious baos—fluffy steamed buns sandwiched with all types of delicious ingredients." Full review
On the Grid "If Chinese food mated with an American diner Little Bao would be its offspring." Full review
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To make sure you find it look for the cute neon baby face.
Time Out "It’s taken familiar products and flavours – such as miso, pickled daikon, mushrooms and pork belly – that have been favourites in Hong Kong for decades, and given them a new, glorious life." Full review
New York Times "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..."
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