May Chow’s latest offering delivers solid execution of new Cantonese classics and welcoming ambience that is sure to be the next dining hot spot in town
The slightly seedy name is intentional, and arriving on the neon-lit scene you’d be commended for not turning back down the stairs—but perservere, because this is one of the most exciting restaurants in town for its sheer verve and creativity. Taking a refreshing filter to Chinese food, the culinary direction at May Chow’s third restaurant (following Little Bao, Second Draft and Little Bao Diner) is described as “neo-Cantonese”. So you’ll find clever updates on classics such as wok-fried beef hor fun, here made using seared wagyu beef skirt steak cooked pink and laid over soft ribbons of rice noodles pepped up with seaweed butter and salted lemon. Fermented bean sauce, Chinese mustard greens, dried shrimp roe and Chiu Chow-style spiced soy sauce are other ingredients you’ll find lingering in various guises on the menu—if unsure, staff will be more than happy to explain the various references and make suggestions on mixing and matching the eclectic dish options. Needless to say, the cocktails here, which also make use of local flavours, are a must.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||No|
|Corkage Charge||HK$300 per bottle|
|2020||Top 20 Best Restaurants|
|2019||Top 20 Best Restaurants|