Producer Spotlight of the Day: May Chow

May Chow

May Chow is a Canadian-born, Hong Kong-based chef and restaurateur who has become a defining figure in the city's modern dining scene. Through her creative concepts, she bridges the gap between traditional Chinese culinary heritage and global influences. Her work is celebrated for its playful approach to comfort food and its ability to capture the vibrant, multicultural energy of Hong Kong.

Background

Born in Toronto, May Chow arrived in Hong Kong in 2009 to pursue her culinary career. She gained foundational experience working in several of the city's most prestigious kitchens, including Alvin Leung's Bo Innovation and Matt Abergel's Yardbird. These formative years allowed her to master technical skills while developing a unique perspective on how to evolve classic flavors. In 2012, she took the leap to open her first restaurant, Little Bao, which she launched with a vision to modernize the humble steamed bun.

Signature Work

Chow is best known for her signature bao, which reimagines the traditional Chinese steamed bun as a vessel for contemporary, burger-style fillings. Her restaurants, Little Bao and Happy Paradise, serve as platforms for her inventive renditions of Cantonese cuisine. By blending East-meets-West techniques, she creates dishes that feel both nostalgic and entirely new. Her menu often features bold, wok-fired flavors that pay homage to local street food culture while introducing global ingredients and modern plating styles.

Philosophy

The core of Chow's culinary philosophy is the desire to break preconceived notions about Chinese food. She views the kitchen as a space for creativity and social connection, encouraging diners to linger and engage with their meals. Beyond the plate, she is a vocal advocate for diversity, female empowerment, and LGBTQ+ rights within the hospitality industry. She believes that a successful restaurant should reflect the values of its community while maintaining a down-to-earth, welcoming atmosphere.

Recognition

Her contributions to the culinary world have earned her significant international acclaim. In 2017, she was named Asia's Best Female Chef, a recognition voted on by hundreds of industry peers and food critics. She has appeared as a guest judge on major television programs including MasterChef UK, Top Chef, and Anthony Bourdain's Parts Unknown. Additionally, she serves on the board of organizations such as Eat Forum and Save Hong Kong F&B, further cementing her role as a leader in the global food community.

Signature Recipe

Little Bao Signature Pork Belly Bun

A soft, fluffy steamed bun filled with tender, slow-cooked pork belly and a tangy, crunchy slaw.

Prep time: 60 min | Cook time: 180 min | Total time: 240 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g pork belly, skin removed
• 4 steamed bao buns
• 50g hoisin sauce
• 30g mayonnaise
• 10g sriracha
• 100g pickled daikon and carrots
• 10g fresh cilantro
• 5g crushed peanuts

Instructions

1. Slow-cook the pork belly in a braising liquid of soy sauce, ginger, and star anise for three hours until tender.
2. Remove the pork from the liquid and sear the slices in a hot pan until the edges are golden brown and crispy.
3. Mix the mayonnaise and sriracha together to create a spicy sauce for the bun.
4. Steam the bao buns for five minutes until they are light and fluffy.
5. Assemble the buns by spreading the spicy mayo on the base, adding the pork belly, and topping with pickled vegetables, cilantro, and crushed peanuts.

Notes

Serve these buns immediately while the pork is hot and the bun is soft. For a vegetarian variation, substitute the pork belly with thick-cut, tempura-fried portobello mushrooms.