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The Hong Kong culinary scene is no stranger to crossover events, but this particular pairing already has us worried about our waistlines. For two nights only, Little Bao is handing the keys of its new Central home over to Yaya’s, a Shanghai pasta bar that has earned itself a cult following for mashing up regional Chinese flavours with Italian cooking.
The whole affair is part of Little Bao’s ongoing ‘Baodown’ series, bringing together chef May Chow and chef Dan Li – both of whom share a knack for loud, playful flavours that refuse to play it safe – to present a menu featuring handmade pasta in Yaya’s signature style, along with exclusive dishes created especially for the occasion.
A seat at the counter will set you back $680 per person for a six-course menu that starts with pasta fritta with smoked scallop tartare, followed by stracciatella with green grape and fig leaf. From there, you’re looking at a rich braised beef tongue tonnato, and a hand-pleated Sardinian culurgione dumpling stuffed with Xinjiang lamb and Xibei pesto under a brown butter glaze. Little Bao’s signature style gets a nod too, with a Yin Yang Filet-O-Fish bao inspired by Hunan fish head, before everything wraps up with a watermelon and salted plum zabaglione.
The kitchen takeover will be held on June 28 and 29 at Little Bao on Shin Hing Street. There will be three nightly seatings at 5.30pm, 7.15pm, and 9pm, with a cap of 19 guests per session. If you love your carbs served with a side of bold, punchy attitude, don’t sit this one out – click here to secure your spot.
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