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2014-04-01
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"Exciting", "vibrant", "hip" -- these are some of the words I'd expect people would use to describe Little Bao. I'd say it's all these things, but more importantly, it's unique. And that's rare in HK nowadays, when so many restaurants are increasingly owned and managed by groups. Of course, groups also run specialty restaurants, but at least for me, I still feel these small-scale establisments are particularly special. Oh, and also, the food is pretty awesome. As the name suggests, Little Bao sp
As the name suggests, Little Bao specialises in "baos" -- Chinese steamed buns, modified into burgers which sandwich various fusion-inspired fillings, including pork belly, fish tempura and chicken.
The buns were great, but personally, I enjoyed some of their other dishes more. These included the Orange Chicken which is basically pieces of fried running chicken covered with salty egg yolk, honey glaze and orange zest. The flavours of saltiness and sweetness are very well balanced, and the chicken is crispy but moist inside.
Another favourite was the Short-Rib Pan Fried Dumplings, which are filled with slow-braised organic OBE beef short rib, and served on a bed of celeriac coleslaw. The dumplings are pan-fried till crisp on the outside and the beef filling is juicy and tender. The coleslaw also adds an extra layer of texture, adding crunch, and tones down some of the more intense flavours of the beef. I particularly liked the fact that the beef is organic - it's always nice to know we are putting quality ingredients into our bodies.
For my mandatory vegetable intake, I also liked the Brussel Sprouts which are flavoured with fish sauce, caramel, chili and lime. Like the Orange Chicken, this was another dish which married the flavours of savoury and sweet very well.
Finally, the one dessert on the menu (at least at my time of visiting) is a must try. The first time I visited, I shared this and (we both) quickly regretted it -- the second time, we had a whole one each. In short, it's a deep fried mini bao, with green tea ice cream sandwiched in between. This is then topped with condensed milk. The end result delivers a variety of sensations in regards to texture, temperature and flavours - all of which work remarkably well together to produce a crave-worthy item.
Service at little bao is also friendly and efficient.The one "downside" I suppose is how difficult it is to get seats. From my experience, it's best to arrive at 6pm (which is when they open) on weekends, if you want to make the first round. It might seem like a bit of a sacrifice having to line up and wait around -- but it's definitely one worth making.
张贴
