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
May Chow’s little slice of paradise in Soho is still as exciting as the first day it opened, with menus that explore the boundaries of neo-Chinese cuisine with humour as well as respect. From the inky, umami-packed seafood rice dish titled “The Midnight Claypot Rice 2.0” to the cheeky “magic mushroom” spring rolls (made not with psychedelic fungi but highly aromatic Yunnan Black Tiger Palm mushrooms), each creation is on the money and titillates the palate in ways you never expected.
- Sourdough egg waffle and Szechuan fried chicken
- Tea-smoked pigeon
- Wagyu skirt steak noodles
Ask for extra coriander for bolstered boosts of freshness in the 21-day dry-aged Rubia Gallega ribeye with mala Urfa chilli vinaigrette.
|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|