Quirky xiao long bao to try right now
With interiors inspired by the opulent Shanghai nightlife of the 1920s and 30s, expect the food here to match the glamorous décor. At 10 Shanghai, you’ll find a range of Huaiyang cuisine including this pan-fried xiao long bao ($68), a dish that marries the traditional xiao long bao with a sheng jian bao. It arrives at the table on a sizzling hot pan, each bun containing tender meat and hot soup. The crispy bottom of the bao provides a fantastic texture.
This modern-chic Chinese restaurant is known for its contemporary cooking practices and for serving up stunning and innovative Chinese cuisine. Its latest creation is the chocolate lava xiao long bao ($88), the brainchild of Cuisine Cuisine’s dim sum master and The Mira’s pastry chef Jean-Marc Gaucher. There are three flavours available: dark chocolate, white chocolate and matcha. We recommend going for the dark chocolate xiao long bao, made with quality 72 percent French chocolate, and savour it as the gooey smooth chocolate oozes out with a bite.
Housed inside new cultural landmark Tai Kwun, Old Bailey specialises in traditional Jiangnan cuisine with a modern twist. One of the most notable and creative dishes on the menu is the mala iberico pork xiao long bao ($98). Wrapped in a red-tinted pastry skin – a natural colouring provided by beetroot – the stuffing is made up of Japanese iberico pork mixed with chilli, peppers, ginger and yellow rice wine, bathed in a chicken and bone broth. The result is a numbing yet fragrant dumpling with a rich broth to match. Add a dash of the signature vinegar for an extra kick.
This famous Singaporean restaurant made its way to Hong Kong in 2014 and has since captured foodies’ attention and hearts, with its eight separate flavoured speciality dynasty xiao long bao ($108). Each of the eight bao comes in a different colour denoting its respective flavour: white for original; black for truffle; green for ginseng; brown for foie gras; yellow for cheese; orange for crab roe; grey for garlic; and red for numbing spice. Everything from the pastry skin down to the soup broth is made to the highest standards.
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