The chef tells us why running your own business is like riding a rollercoaster
Last year, May Chow was named Asia’s Best Female Chef by Asia’s 50 Best Restaurants and was the recipient of the Local Champion Award two years in a row at the T. Dining Best Restaurants Awards for her three distinctly different establishments, Little Bao, Second Draft and Happy Paradise. Her restaurant concepts have proven to be extremely popular both locally and abroad, and there’s no doubt that May has a winning formula on her hands.
In our latest edition of the Tatler 10, where we pose ten questions to Hong Kong-based entrepreneurs about their businesses, May tells us why she never backs down from a challenge and how she rebounds from her mistakes.
What does Hong Kong mean to you?
Hong Kong is my home and where I feel most grounded. My loved ones are here. It’s also the place where I’ve met and been surrounded by the most talented people in different fields so I feel grateful as I am constantly inspired and mentally energised by the fast pace and drive to succeed.
See also: The Tatler 10: Victoria Tang-Owen
Summarise your business in one sentence.
With Little Bao, Second Draft and Happy Paradise, my goal is to make people happy through the food I make for them.
What is your proudest accomplishment?
Some of my proudest accomplishments are from the smallest of things. It’s moments when I see Little Bao stickers on luggage at the airport or when I see people putting my stickers on their laptops and phones—or when I see a father and son wearing Little Bao t-shirts on the other side of the world. It’s remarkable what a Little Bao experience can mean to people. It shows how the experience can extend beyond the food.