Little Bao launches a brand-new Brunch menu inspired by classic comfort foods and the best international brunches around the globe, crafting dishes that cut through the cultural boundaries of cuisine to create a dining experience that is enjoyable for all.
A portmanteau of “breakfast” and “lunch”, brunch is a meal typically eaten on the weekend that stretches from the late morning to early afternoon and has grown popular among metropolitan crowds who are always on the go. Recognising Hong Kong’s fast-paced lifestyle and dynamic food scene, Chef May Chow of Little Bao has crafted a one-of-a-kind menu of comfort foods inspired by the world’s best brunches, with her own signature twist.
Brunch like never before: start your weekend strong with Little Bao’s new brunch items
The ultimate comfort sandwich: Little Bao’s Breakfast Bao
Fashioned out of a deep love of the humble breakfast sandwich, May’s Breakfast Bao is a culmination of thoroughly researched flavour profiles and aromatic notes found in common iterations of this morning classic. Every facet of May’s recipe is intentional. The house-made San Marzano tomato jam adds sweetness and tang beautifully balanced by the savoury punch of salted egg yolk in the Hong Kong Island Dressing. The 2:1 ratio of egg white to yolk in the fried Taiyouran Egg is measured precisely to ensure a bite of egg in every morsel. The sausage patty is seasoned with Italian herbs and Chinese pickled mustard greens, creating a sandwich that is comforting for all, regardless of cultural background.
An elevated interpretation of a classic Cha Chaan Teng dish
Taking inspiration from the classic Chinese Prawn Toast served at cha chaan tengs, May doubled the much-cherished fresh prawn paste topping found in conventional recipes. Little Bao’s Prawn Toast uses toasted brioche and is topped with Hong Kong Island Dressing and a shiso scallion salad for a refreshing finish, creating a deliciously balanced yet umami amalgamation of flavours that all foodies can enjoy.
A contender for Hong Kong’s best French toast: Little Bao’s Caramelized Thick-cut Brioche French Toast
Fans of sweeter brunch items are sure to enjoy the Caramelized Thick-cut Brioche French Toast, which takes inspiration from Los Angeles’ Sqirl toast, as well as Hong Kong’s “cha chaan teng” style French toast, with the texture of crème brûlée and the boozy goodness of the classic Italian tiramisu. The thick-cut brioche is soaked overnight in a housemade French egg custard, then griddled golden and encased in a layer of caramelised sugar, before receiving a final embellishment of delicate mascarpone vanilla cream infused with Canadian maple syrup and Mr Black coffee liqueur, and garnished with fresh seasonal berries.
May’s spin on the classic Eggs Benedict
No brunch menu is complete without the classic Eggs Benedict, and Little Bao refines this menu item with its carousel of international flavours. Perfectly poached orange Japanese Taiyouran eggs are placed atop toasted bao buns griddled to the perfect golden hue, and decorated with a piquant yet refreshing Cajun crab avocado salad. Break the yolk over the soft golden baos for the ultimate explosion of flavour.
Little Bao’s new weekend brunch menu transforms classic comfort foods, adding a chef-driven perspective in bringing out the different flavours and textures that define beloved dishes, elevating them to a new level. Enjoy the ultimate brunch for champions, which aims to spread warmth and joy through its comforting and delicious flavours, and signature Little Bao touch.
Opening Hours (Causeway Bay & Soho):
12pm – 6pm
Shop H1, GF, Fashion Walk, Causeway Bay, Hong Kong
Soho (Close on Monday):
1-3 Shin Hing Street, Central
Little Bao Causeway Bay:
Little Bao Soho:
+852 6794 8414