Little Bao has introduced a new seasonal menu inspired by summer travel and regional flavours, offering four new dishes that blend familiar comfort food with international influences. Available for a limited time, the Summer Voyage Menu reflects the restaurant’s playful approach to modern Asian dining, spotlighting ingredients associated with summer and reinterpreting them through a global lens.
The Porkchop Bao (HK$138) references Hong Kong’s classic baked pork chop rice. Here, a thick-cut Kagoshima pork chop is grilled for a smoky crust and paired with tomato ssamjang, melted cheese, and a five-spice pineapple chutney. The dish brings together smoky, tangy, and sweet elements in a bao format.
Drawing from Mediterranean flavours, the Tomato Plum Salad (HK$88) features Kumato tomatoes, fresh plums, cucumber, whipped feta, and sliced perilla leaves. Finished with a sour plum vinegar and perilla oil dressing, it offers a chilled contrast to the heartier dishes.
The Pad Thai-Style Silver Needle Noodle (HK$178), exclusive to Little Bao’s Causeway Bay location, uses Cantonese-style silver needle noodles in place of traditional rice noodles. Tiger prawns marinated in tamarind sauce are wok-tossed with garlic chives, sakura shrimp, shrimp roe, and bean sprouts, resulting in a dish that combines Thai-inspired tanginess with Cantonese wok hei.
For dessert, the ‘Margherita’ Ice Cream Bao (HK$58) offers a mix of creamy cheese ice cream, tomato jam, and basil between a deep-fried bao bun. Drizzled with olive oil and seasoned with sea salt and black pepper, the dish draws from classic Italian flavour combinations and repackages them in a bao format.
Little Bao’s Summer Voyage Menu is now available at select locations and will run for a limited time during the summer months.
Little Bao
- 1-3 Shin Hing St, Central, Hong Kong
- 近維園, Shop H1, G/F, 9 Kingston Street 大門口面對, Gloucester Rd, Causeway Bay, Hong Kong
