{"id":89610,"date":"2026-10-02T12:25:03","date_gmt":"2026-10-02T04:25:03","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=89610"},"modified":"2026-10-02T12:25:03","modified_gmt":"2026-10-02T04:25:03","slug":"little-bao-and-regent-hong-kong-serve-up-a-taste-of-home","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=89610","title":{"rendered":"Little Bao and Regent Hong Kong serve up a taste of home"},"content":{"rendered":"


\n<\/p>\n

\n

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.<\/p>\n

At Regent, that approach raises a question many Hongkongers could answer differently: what does home taste like?<\/p>\n

A noodle dish without the noodles<\/strong><\/p>\n

The answer starts with dishes whose references are easy to recognise.<\/p>\n

Take gon chow ngau ho, the Cantonese favourite of beef and flat rice noodles fried over fierce heat. In Chow and Choi\u2019s \u201cBeef Noodle\u201d Fries<\/strong>, 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.<\/p>\n

Chiu Chow Seaweed Poppers<\/strong> recall hand-pounded cuttlefish balls in seaweed soup, recast as crisp bites with black garlic mayonnaise and lemon. The Salt & Pepper Kuruma Prawn Bao<\/strong> looks to the dai pai dong, combining prawns, cuttlefish, dried sakura prawns and Shaoxing miso.<\/p>\n
\n
\n
\"Chiu<\/div>
Chiu Chow Seaweed Poppers reinterpret hand-pounded cuttlefish balls in seaweed soup as crisp bites served with black garlic mayonnaise and lemon.<\/figcaption><\/figure>\n<\/div>\n
\n
\n
\"Salt<\/div>
Salt & Pepper Kuruma Prawn Bao brings a dai pai dong favourite into bao form, combining fresh prawns, cuttlefish, dried sakura prawns and Shaoxing miso.<\/figcaption><\/figure>\n<\/div>\n

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.<\/p><\/div>\n

The Satay Beef Short Rib Bao<\/strong> 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 \u201cChar Siu\u201d Bao <\/strong>turns towards dim sum, using celeriac and black termite mushrooms with a fermented red bean curd glaze.<\/p>\n

Such reinterpretations can keep culinary memories in circulation. A dish does not have to be reproduced faithfully for its origins to be recognised. Taste, aroma or even a name can bring back the food people grew up with while introducing those references to a new audience.<\/p>\n

When street food meets Champagne<\/strong><\/p>\n

The menu was developed through joint tastings involving Chow, Choi and the Dom P\u00e9rignon team, with dishes designed for sharing and paired with Dom P\u00e9rignon White Luminous Vintage 2015.<\/p>\n

Pairing Champagne with bao might sound like introducing two guests who have little in common. Chow sees things differently.<\/p>\n

\u201cThis collaboration with Regent Hong Kong feels like coming home \u2013 with a glass of Champagne in hand,\u201d she said. \u201cI want people to realise that Hong Kong\u2019s street flavours can sit proudly alongside the world\u2019s greatest wines.\u201d<\/p>\n

\u201cBao and bubbles belong together because great taste transcends convention.\u201d<\/p>\n

There is a certain logic to it. Fried food and sparkling wine have long made comfortable companions, with acidity and bubbles offering relief from richness. Here, the Champagne moves between seafood, beef, mushrooms, seaweed, satay and chenpi.<\/p>\n

Bespoke cocktails play with the same cross-cultural instinct. Tiki Bao<\/strong> combines Moutai Prince with rum, Madeira, walnut, pineapple and citrus, while Steam Vista<\/strong> brings together Huadiao wine, rye whiskey, vermouth, peach, jasmine and elderflower tonic.<\/p>\n

Saving room for put chai ko<\/strong><\/p>\n
\n
\n
\"The<\/div>
The \u201cPut Chai Ko\u201d Ice Cream Bao gives the nostalgic Hong Kong street snack a playful twist with chenpi-glazed red beans, salted ice cream and handmade mochi.<\/figcaption><\/figure>\n<\/div>\n

Dessert returns to one of Hong Kong\u2019s humblest sweets.<\/p><\/div>\n

Little Bao\u2019s \u201cPut Chai Ko\u201d Ice Cream Bao<\/strong> pairs fried bao with chenpi-glazed red beans, salted ice cream and handmade mochi. Hot meets cold, crisp meets chewy, and a street snack remembered by generations becomes something eaten overlooking Victoria Harbour.<\/p>\n

That journey says something about the way Hong Kong eats. The city\u2019s food culture has long absorbed ideas from elsewhere while retaining a character of its own. The cha chaan teng offers perhaps the most familiar example, where macaroni, milk tea, toast, noodles and satay beef have become unmistakably associated with everyday Hong Kong dining.<\/p>\n

The Lobby Lounge provides a very different setting for those memories. Its windows look across Victoria Harbour as diners work through familiar culinary references. For all the refinement of the surroundings, the meal retains an easy, convivial character: baos are picked up by hand, plates are shared and Champagne is poured across the table.<\/p>\n

The Hong Kong at Heart<\/strong> collaboration featuring Little Bao<\/strong> takes place at The Lobby Lounge, Regent Hong Kong, from 2 to 31 October 2026<\/strong>.<\/p>\n

\n\u00a0<\/p>\n<\/div>\n


\n


\n
Read Full Article At Source <\/a>
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[],"class_list":["post-89610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/89610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89610"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/89610\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}