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2014-04-27
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Little Bao is somewhat a refreshing change from the western scene in SoHo. I said 'somewhat' is because while the root of its signature pork belly bao is certainly Chinese, its recipe, along with that of other food on the menu have been subtly tweaked to suit the western palate although I have to give them credit for honestly flagging the fact in their descriptive here on Openrice.On Easter Monday, my girlfriend and I wanted to stroll around PMQ on Aberdeen Street and have a taste of the baos th
On Easter Monday, my girlfriend and I wanted to stroll around PMQ on Aberdeen Street and have a taste of the baos that have become the hottest buns in town lately. We checked Openrice before visiting (we were suprised that Little Bao only opens from Monday to Saturday from 1800 till 2300 - such short operation hours?!), and decided to check in just before 1800 before the restaurant is opened to avoid having to dreadfully wait for a table. In the end we arrived at quarter to, only to find a long queue had already been formed outside the restaurant. The restaurant only has a capacity of around 12. The lady at the door was busy steering traffic and in my opinion, smartly tried to divert alleged non-high spenders (for example the pair of school girls-looking youngsters lining in front of us) to buy takeaways instead of dine in. We got our names down on the waiting list, and were told to go back in 30-45 mins. When we went back after more strolling at the PMQ, we had to wait for another 30 mins before we could be seated.
In the meantime while waiting to be seated, we had 2 cocktails Yuzu Leave which is a blend of Bourbon whisky, Yuzu juice, Shiso and soda. Both of us found it too sour. After being seated, we ordered 4 dishes to be shared. The 2 of us literally licked each plate clean, one of the reasons is the food was indeed very tasty, the other was because the size of the dishes is small, and I mean very small for the price they are charging.
The signature Pork Belly Bao (it was stated on the menu that no bao cutting will be entertained, and we were being double reminded of the house rule as we indicated that we wished to share the dish) had very a very tender peice of pork belly in it and the baos were soft. However, I could just take a bite of it as personally I am not a big fan of shallots and onions, and there was way too much of that stuff in the bao.
The clams in a miso based broth blended with cilantro were fresh. The broth was a delicate balance of Japanese miso and fresh herbs. It came with 3 peices of toasted bao, just good to fill our stomachs which were not very full even after finishing all our ordered dishes.
The fries with Japanese mayo/ Indonesian Sambal dip is very reflective of the international cuisine they said to carry. The dip is a very creative combination. The fries are very different from any normal fries - they are sweet. At first I thought they used sweet potatoes, but I think they dressed the potatoe fries with syrup or honey before/after deep frying.
The chicken coated with a light salted egg batter was very tasty. The chicken was not dried out after the deep frying although I can't say it was juicy.
We finished off the meal with an off-the-menu dessert - salt ice cream with caramel sauce sandwiched between 2 pieces of deep fried baos. The sweetness was just right but the deep fried baos tasted a bit too oily for me.
All in all, I found the food tasty; however given the environment (very little moving space and the open kitchen had me turned into a piece of walking fritter after eating) and the not-so-comfy seating (only benches and stools are avilable and over the course of the meal, I was being hit numerous times by the elbow of the guy sitting next to me, and vice versa), I think it is rather pricey.張貼
