On a visit to Little Bao, it’s unlikely that we’ll leave without sampling the signature baos that the restaurant is named after. However, another standout dish that cannot be overlooked is that of clams cooked in a white pepper miso broth. A lot of thought has gone into this dish, as is apparent in all the ingredients used to create a melodious balance of flavours.

 

The dish uses white miso to thicken the broth instead of butter and cream, creating a rich base without all the guilt. If you’re not a fan of coriander, this dish may not be for you, but fans will mop the bowl clean.

 

Watch the video below to learn how to re-create this dish.

 

 

Ingredients (serves 2)

500g fresh clams

2 strips bacon

1 whole potato

3 tbsp vegetable oil

 

For the white miso chicken stock

100g chicken stock

20g white miso

1 tsp soy sauce

 

For the white pepper coriander paste

3g white pepper

13 garlic

40g coriander root

4 tbsp vegetable oil

 

For the miso butter

90g shiro miso saikyo

180g unsalted butter

10g minced garlic

Pinch of salt, to taste

 

Videography by Tyrone Wu

 

Little Bao, G/F, 66 Staunton Street, Central; +852 2194-0202