Known for her modern take on bao (steamed buns), Toronto-born chef May Chow created waves around the food world with her restaurant Little Bao. In 2017 Chow took home Asia’s Best Female Chef award, from the prestigious Asia’s 50 Best Restaurants list.
Chow’s Chinese heritage and Western sensibility have been hugely influential upon her food journey, and ingredients from both cultures influence her creation of new dishes. “I use a lot of Chinese staples – soy sauce, bean sauces and Chinese wine and vinegars. I enjoy using dried seafood, too, as there is an abundance of seafood in Hong Kong. In terms of American ingredients, I love taking on the ideas of American comfort foods.”
But her favourite cuisine? For Chow, this is akin to picking a favourite child. “If I had to choose,” she muses, “I would say Chinese cuisine for its flavour profile, but I like American hospitality, their lifestyle and restaurant culture.”
Chef May Chow’s favourite places to eat in Hong Kong
Thai street food concept in Wan Chai (below), Chow says, “I love their amazing Thai boat noodles.”
A traditional style, wallet-friendly eatery (G/F, 34-38 Stanley St, Central), Chow keeps her advice simple. “Two words – roasted goose.”
Kin’s Kitchen & The Chairman
“These are my go-to places for refined Cantonese cooking in Hong Kong.”
A Parisian-style bistro in the heart of SoHo, Chow says, “This is the place to go for refined yet modern French bistro-inspired cooking.”
“Head here for great izakaya-inspired Japanese food by head chef Max Levy. Okra has a great personalised, worldly touch and I also love the secret cocktail bar and sushi bar upstairs.”
– TEXT BY LUCY CLEEVE
PHOTO: SUPPLIED, SAMSEN FACEBOOK
This article was originally published by Singapore Press Holdings.