Since Little Bao was established in 2013, Chow has become known for taking Chinese tastes and ingredients into unexpected territory. Its signature bao borrows the format of an American burger, with a steamed bun surrounding fillings that have included pork belly, fried chicken and mushrooms.
At Regent, that approach raises a question many Hongkongers could answer differently: what does home taste like?
A noodle dish without the noodles
The answer starts with dishes whose references are easy to recognise.
Take gon chow ngau ho, the Cantonese favourite of beef and flat rice noodles fried over fierce heat. In Chow and Choi’s “Beef Noodle” Fries, the noodles disappear. Crispy chips are tossed in double-fermented soy sauce with caramelised Brandt beef and ghost pepper hot sauce. The ingredients have changed, but the memory remains.
Then comes perhaps the most familiar cha chaan teng reference. For generations of Hongkongers, its cooking has provided its own kind of comfort food, woven into everyday life.
The Satay Beef Short Rib Bao takes satay beef noodles in another direction, replacing the usual thin slices of beef with slow-cooked short rib, peanut-satay sauce and compressed pineapple. A vegetarian “Char Siu” Bao turns towards dim sum, using celeriac and black termite mushrooms with a fermented red bean curd glaze.
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