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2018-12-07
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Came to Little Bao with high expectations after hearing and reading about it all over the Internet. Since its opening, chef May Chow has since been recognised all across the globe for her innovative creation of the "bao".Arriving before 6pm, there was already a queue forming. Luckily we could leave our phone number and they would call back when a table was nearly ready, allowing us to go for pre-dinner drinks.We received a table roughly one hour later. The seating inside Little Bao is rather cra
Arriving before 6pm, there was already a queue forming. Luckily we could leave our phone number and they would call back when a table was nearly ready, allowing us to go for pre-dinner drinks.
We received a table roughly one hour later. The seating inside Little Bao is rather cramped and you basically sit elbow-to-elbow with your neighbouring diners.
I ordered the Szechuan fried chicken bao with a black vinegar glaze, Szechuan mayo and coleslaw. Though it was tasty, at $78 it wasn't worth the price in my opinion. I had to order at least 2-3 for my stomach to be somewhat filled.
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We got a serving of the short rib panfried dumplings to share. At $128, it's also quite steep for only 4 dumplings. Although they use beef short ribs, I couldn't really taste the flavour and was somewhat masked by the toppings.
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Finally, we ended with the Little Bao ice cream, with green tea ice cream and condensed milk. This was my favourite dish of the night and was so good that I forgot to take a picture of it. Make sure you take your pictures before eating it, as your fingers get pretty sticky afterwards!
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