Little Bao Diner

Review

After taking Soho by storm with the literally little Little Bao, chef-owner May Chow has made her mark in Causeway Bay. The new Little Bao Diner now seats 100—five times more than the original—serving an expanded menu that still includes the classic namesake baos. The new location is aptly named, for the booth seating and open kitchen really do take after the American diner concept, albeit with a fresher, more contemporary feel with design notes taken from the cha chaan teng (the Hong Kong answer to the diner) handbook. The restaurant is definitely a
 social dining venue, with a menu divided into “small shares” and “large shares”, with baos and desserts among the categories. Favourites from the original are all present: the LB Caesar with local cured fish and fermented black bean dressing; brussels sprouts blackened in the pan and served with a piquant mix of fish sauce caramel, chilli, peanuts and lime. But new creations join the fray, from refreshing Korean glass noodles with cucumber, pomelo, Chinese celery and yuzu soy to incredibly moreish seaweed and cuttlefish poppers with black garlic sauce. Service is on point, with just the right amount of sassiness and swagger befitting a fun place such as this.