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2015-08-07
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Whilst experiencing deja vu after dining at One Tea Lounge in Sydney, I was reminded of the backlog of blogs I had yet to publish of which one was this charming fusion joint which had evolved from a night market vender to a fully fledged dining spot lying on Staunton Street, Central. Situated right next to the former Police Married Quarters turned creative hub for local design talents, don’t let the steep climb towards it and its name deter you, as every calorie lost on the way up will be worth
Whilst experiencing deja vu after dining at One Tea Lounge in Sydney, I was reminded of the backlog of blogs I had yet to publish of which one was this charming fusion joint which had evolved from a night market vender to a fully fledged dining spot lying on Staunton Street, Central. Situated right next to the former Police Married Quarters turned creative hub for local design talents, don’t let the steep climb towards it and its name deter you, as every calorie lost on the way up will be worth the reward which was by no means little in any manner.
The woman behind the ever-popular joint is May Chow, a dedicated and white-washed food genius who has developed an artful taste for fusion food through her Westernised background which was nurtured by her upbringing overseas. Described by her as ‘an American diner with a modern Asian twist’, Little Bao justifies her statement with a rather unique backdrop. Employing a combination of a sleek modern look through minimalist stainless steel seats and rosewood tables and the traditional cha chaan teng tiling along with the bright splashes of colour, May conveys her distinctively casual and unique fashion sense instantly instantly.
Her staff are handpicked and treasured as she redefines the boundaries between employee and employer. By drafting a personalised letter of employment for each of her staff, May shows a genuine interest in individuals who are unique and passionate about serving. Rather than picking those are ready-made for the job, she believes in nurturing those with talent. Inside the kitchen, the dynamics between individuals cannot be more profound. The waiters are more than just extroverts, with strong communication skills and vibrant experiences. They actively engage with customers providing them with snippets of their very own stories whereas the chefs are more serious, articulate and careful with their work. In her words, each employee adds something to atone for the weaknesses of others. By recognising that no one individual is perfect, May creates the perfect working environment where the emphasis is on the customer but the ways of expression is at the discretion of the employees.
Arriving right on the dot at 6pm, I was given front row seats to the open kitchen on the bar table. I ordered the following:1) Pork Belly Bao (78.00HKD or 13.00AUD)
2) LB Ice Cream Bao (48.00HKD or 8.00AUD)
Pork Belly Bao
Scrumptious, Line breaks: scrump|tious, Pronunciation: /ˈskrʌm(p)ʃəs/, adjective
Definition: (Of food) extremely appetising or delicious; very splendid to the senses.
And that was what it was. The bao was so soft and fluffy on the inside and the only problem with it was that it could have had more of wheat/flour smell typical of the buns. In between these white fluffy paddies lay the slow-braised pork belly which was mouthwatering, its fleshy chunks dissolving into my mouth pleasantly. The fatty substance was so on point, the juice reminding us why pork belly is such a popular ingredient in all cuisines. The leek and shiso red onion salad was fresh and crunchy but was slightly overpowered by the sesame dressing and hoisin ketchup.
LB Ice Cream SandwichTo wrap up the meal I finished it off with the deep fried bao which held together an enticing combination of green-tea ice cream and condensed milk. Essentially a fusion transformation of the deep-fried mantou served with sweetened condensed milk typical of Shanghainese cuisine, the greentea icecream melted beneath between the floury bun. Its coating was crispy and fresh and this combined well with the surprisingly soft icecream and condensed milk. When the waiter wittingly asked me if I wanted one more? I was almost inclined to say yes, only to remember my wallet had been drained.
Overall, Little Bao definitely lives up to its name as American dining with a modern Asian twist. Its lively vibe and enthusiastic workers have created a smash hit within the neighbourhood. However, with prices which are well above the norm in Hong Kong and an additional compulsory service charge of 10% on top, it makes really difficult case for a revisit. Nevertheless, I would happy to takeout an LB Ice Cream Sandwich any day of the week, if of course I wasn’t the one paying.Ambience: 4/5
Service: 5/5
Food: 8/10
Overall Verdict: 8/10
Location: 66 Staunton St, Central, Hong Kong
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