[Hong Kong, 3 May 2022] The wait is over. Hong Kong’s dining scene is finally opening up again. As restaurant dinners begin to gain momentum, exciting new dining experiences are back on the horizon. Asia’s Best Female Chef, Little Bao’s May Chow is launching a brand-new collaborative chef series called The Baodown, which will feature a delectable selection of bites crafted by Chef May and an impressive roster of guest chefs. This will kick off on Sunday May 8 with the inimitable Chef Shun Sato of CENSU.
A native of Sendai in Northern Japan, Chef Shun brings a contemporary dining experience to the electrifying Gough Street at CENSU. The Japanese restaurant is a celebration of the senses, not only in terms of taste, touch, sound, smell and sight, but in terms of lifestyle. The menu draws inspiration from Chef Shun’s father’s nostalgic izakaya cooking, as well as his own culinary experience in Michelin acclaimed restaurants around the globe. Each dish is meticulously prepared and presented with a special attention to detail, delivering an unparalleled Japanese dining experience.
For one day only, Chef May will be joining hands with Chef Shun to roll out an exciting menu showcasing her unique take on comfort foods with CENSU’s elegant Japanese flair. Expect a variety of high-quality ingredients and creative dishes that flaunt refined flavours in familiar yet visually appealing presentations. From light starters to a signature Japanese-style bao that will stay on the Little Bao menu for a limited period of time, Chef Shun imprints his unique culinary fingerprint in each recipe.
The Chicken Pomelo Salad ($98) is a light and refreshing starter featuring bold citrus flavours from all over Asia, referencing Little Bao’s celebration of international cuisines. Fragrant Japanese mizuna stars as the base for the vibrant salad which is garnished with tangy pomelo, three-yellow chicken, and kiku, before being tossed in an energising Viet Nuoc Cham Sauce. Its bright tanginess and vivid presentation provide an exciting introduction to the exclusive menu, combining Little Bao’s playfulness with CENSU’s distinctive poise.
Satisfyingly succulent, the Toothpick Beef ($128) presents juicy Australian ribeye seasoned in dukka wrapped around aromatic and herbaceous garlic chives in izakaya-style bite-sized portions. The dukka adds a punch, integrating warm and spicy nuttiness to the dish, evoking the savouriness of a familiar dish of the cuisine of Chengdu – “Toothpick Lamb”, while incorporating international flavours from a different part of the globe. A bold starter that presents Chinese comfort flavours with a touch of Japanese functionality and precision.
Delving deeper into CENSU’s signature Japanese flavours, the Maze Soba ($118) combines fragrant braised shiitake minced pork, creamy egg yolk, and roasted sesame sauce over silky noodles. This dish stays true to Little Bao’s emphasis on comfort flavours, while embodying CENSU’s “Wabi-sabi” culinary principles of appreciating imperfect beauty and simplicity. Guests are encouraged to experience and experiment with the food first-hand by mixing the ingredients themselves, for a more connected experience.
The final dish on the exclusive collaborative menu pays homage to Japan’s classic Katsu Sando and Little Bao’s signature menu item — the bao. Chef Shun adds his own unique spin to the fan-favourite, layering crispy and juicy pork katsu, peppery kimchi shirodashi mayo, and crunchy coleslaw between Little Baos’ world-famous fluffy bao buns in the “CENSU” Bao ($128). A simple yet delicious item bound to bring comfort and familiar flavours to guests of this one-time event.
For a full experience of this one-time collaborative event, guests may opt to indulge in the entire menu for two for $398. Reservations are not required for this event, and guests can walk in at any time from 12pm until items are sold out at Little Bao Soho. Embark on an exciting dining experience in the heart of Central and watch as both Chef May and Chef Shun tell their own unique stories through these special dishes.
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