In a city with some of the best Chinese food there is, how do you raise the bar on a number of local classics? Answer: Little Bao. May’s restaurant has really upped the food ante. By using fine-dining techniques for seemingly simple food, by adding everyday ingredients not often used (think crystallised soy salt from the Kowloon Soy Company), and by applying skills she learned at Bo Innovation and Yardbird to formerly humble Asian staples, May has brought a new level of skill—and deliciousness—to inexpensive local food. Given the crowds that keep lining up on Staunton Street, there’s not a restaurateur who isn’t taking notice.
Secret to Success: Dreaming global and treating her staff like family.
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