Fusion food is in in Hong Kong, and Little Bao still remains as hip as ever since its opening in 2013. This swanky diner gives western food an Asian spin, with the focus centered on the Chinese bao. They’ve also started to open for weekend brunch.
No coffee here at Little Bao unfortunately, but they do have a rather good cocktail selection. For something more pleasant and less strong, opt for the Chris Lemonade (HKD$85, SGD$15.5) – 42 Below vodka, chrysanthemum, honey, rhubarb bitters or Yakult Fizz (HKD$85, SGD$15.5) – Broken Shed vodka, absinthe, Yakult, egg white.
I’ve always thought that only truffle fries which are heavily laden with truffle oil and truffle salt make a good plate of truffle fries, but Little Bao’s take on Truffle Fries (HKD$98, SGD$17.9) has opened a new dimension of what a good plate of truffle fries can actually be. Their version involves shitake tempeh and truffle mayo paired with shoestring fries and resulted in an addictive side dish. And I usually do not eat mushrooms, mind you. The fries are also served with pickled daikon on the side.
We also had another side to share – the Roasted Pork Cheek (HKD$128, SGD$23.4) which was cumin-spiced and came with fennel and burnt apple puree. The pork was sufficiently tender and moist and not fatty at all.
Pork Belly Bao (HKD$78, SGD$14.3) – slow-braised pork belly, leek and shiso red onion salad, sesame dressing, hoisin ketchup
For myself, I had the Szechuan Fried Chicken Bao (HKD$78, SGD$14.3). The Szechuan fried chicken may be a tad oily, but was slathered in a delightful combination of sweet Chinese black vinegar glaze and slightly spicy Szechuan mayo.
Beef Bao (HKD$88, SGD$16.1) – grass-fed organic beef, tomato jam, roasted onion sesame mayo, shiso, cheddar cheese
Just as we were finishing our baos, a family with children sat on the bench outside the restaurant, ordered the ice cream baos, and devoured them without complaint in the light drizzle (restaurant was running full house at that time). A reminder that dessert here should never be skipped.
The LB Ice Cream Bao (HKD$48, SGD$8.8) comes in two flavours – green tea ice cream with condensed milk and salt ice cream with caramel. Personally, I preferred the green tea bao for its distinctive green tea flavour. The salt ice cream felt more like vanilla ice cream with a muted vanilla taste. Nonetheless, the warm, crispy fried mini buns, together with the ice cream, ended the meal on a high note.
Generally the baos are pretty small so it’s highly recommended to get some sides to share, followed by the savoury and the dessert baos for the full experience. Best brunch in 2015? Yes, I conclude.
G/F, 66 Staunton St
Mon to Fri 6pm – 11pm
Sat 12pm – 4pm, 6pm – 11pm
Sun 12pm – 4pm, 6pm – 10pm
Sheung Wan MTR Exit A2
Foodography: A Singapore Food Blog 
I just found your blog today and I absolutely adore it! It’s so nice to find a fellow Singaporean blogger as well 🙂 I’ve never been to Little Bao, but your wonderful review has really left a great impression on me. I’ve also heard loads about their famous Hong Kong style Mac and Cheese, which uses cheung fun as the “macaroni”, combined with cheese and mentaiko – which sounds awesome. Did you try that dish?
Thanks so much! I didnt try that dish though… Anywhere that sells it?
[…] Bao (Read the full review HERE) – My essential brunch spot in Hong Kong. Nuff […]