The limited collaboration of the popular bag store Little Bao is very attractive. In addition to collaborating with Richard Ekkebus, the chef of the Michelin two-star restaurant Amber at The Landmark Mandarin Oriental Hotel to launch the “Beef Bao,” there is also a collaboration with the popular ice cream shop Gelato Messina to create the “Ice Cream Sweet Bao”!
Collaborating with Amber’s head chef Richard Ekkebus, the “char siu” beef bun is made with Brandt’s pure natural premium beef ribs, slow-roasted until the outer layer is crispy like charcoal, while the beef remains pink, tender, and juicy. It is paired with Japanese scallion egg yolk sauce, pickled red onions, and Japanese cucumber slices, creating a fresh and balanced flavor to complement the rich taste of the beef.
Another collaboration not to be missed is the dessert with Gelato Messina! The “Sesame Mochi” is a crispy golden brown small bun, paired with Italian gelato, homemade sesame paste, spicy chili crisps, and drizzled with premium soy sauce caramel sauce made with Kowloon Soy Sauce Factory’s special grade soy sauce. Sweet, spicy, salty, and fragrant flavors will tantalize your taste buds!
Both collaborative dishes are limited edition, so be sure to try them this month. You can also try other signature dishes such as wine-cooked razor clams and crispy fried squid with seaweed.
Address: Shop 1-3, Shan Qing Street, Central
