Word of mouth is a good way to kick start a culinary business. Like an exclusive club, the original location of Little Bao on Staunton Street in SoHo was famous for being difficult to get in. The demand for seats did not go unnoticed as it opened up a second store in Causeway Bay and. Located in Fashion Walk, one of Hong Kong’ famous brunch hotspots, Little Bao surrounds itself with other hipster café’s such as Elephant Grounds and Lady M. However, the restaurant differentiates itself with its unique take on Asian cuisine with a Western twist.

As the name suggests, the main dish of the restaurants are their baos and needless to say, the size of the bao’s were small. An average male would have to consume two of these to feel satisfied. The presentation of the bao was simple and served on a small blue plate. The pork belly bao ($78) was filled with braised pork belly, shiso red onion leek salad, sesame dressing and hoisin ketchup sandwiched between toasted bao halves. Whilst the flavors were highly individualized, the profile of each ingredient blended well to create a powerful burst. The leek salad added a refreshing element which helped neutralize the overwhelming fatty taste from the pork. 

But what really blended the fillings and the bun together was the sauce contained in a plastic squeezable tube placed on every table. It was a taste I was so familiar with but couldn’t exactly put my finger on. I asked the waitress what the sauce was, and she kindly brought the product bottle to show us. It was Yu Kwen Yick chili sauce, a Hong Kong classic and a staple condiment for dim sum. 

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