INFRAME ASIA, CULINARY – Little Bao has teamed up with Regent Hong Kong for a limited-time culinary collaboration focused on familiar flavors from the city. The collaboration runs from October 2 to October 31, 2026, Hong Kong Time (HKT, UTC+8). The menu brings several traditional Hong Kong dishes into a contemporary hotel dining setting.
The collaboration connects Little Bao, founded by chef May Chow, with Regent Hong Kong in Tsim Sha Tsui. Little Bao is known for taking familiar Chinese flavors and presenting them through modern, playful dishes. For this collaboration, the focus shifts toward recognizable foods that have long been part of Hong Kong’s everyday dining culture.
One of the featured dishes is satay beef noodles, a Hong Kong-style noodle dish combining tender beef with a savory and aromatic satay sauce. The dish has long been associated with local cha chaan tengs and casual eateries. Its inclusion gives the collaboration a direct connection to Hong Kong’s neighborhood dining culture.
Cuttlefish balls are another dish featured during the collaboration. The seafood snack is known for its springy texture and savory taste and is commonly associated with Hong Kong street food. The dish has remained popular in markets, food stalls and casual restaurants across the city.
Salt-and-pepper seafood is also included in the menu. The preparation uses a crisp exterior and a seasoning mixture built around salt and pepper, a combination frequently found in Cantonese-style cooking. Seafood prepared this way is commonly served as a sharing dish in Hong Kong restaurants.
The menu also features put chai ko, a traditional steamed rice cake. The snack is made from rice-based ingredients and traditionally cooked in small bowls, giving it its distinctive shape. Its soft and chewy texture has made it a familiar part of Hong Kong’s street-food tradition.
These dishes are being served at Harbourside, Regent Hong Kong’s restaurant overlooking Victoria Harbour. The restaurant provides a formal hotel setting for foods that are traditionally associated with street stalls, casual restaurants and neighborhood eateries. The contrast between the setting and the dishes is part of the collaboration’s dining concept.
May Chow founded Little Bao with a style that combines Chinese culinary influences with contemporary Western presentation. The restaurant became known for its bao-based dishes and creative reinterpretations of familiar flavors. Her involvement gives the collaboration a connection to Hong Kong’s modern independent restaurant scene.
The collaboration also brings together two different sides of Hong Kong’s food culture. Little Bao represents the city’s contemporary restaurant movement, while the selected dishes draw heavily from traditional everyday foods. The menu therefore focuses on recognizable flavors rather than introducing an entirely new cuisine.
The October collaboration is part of Regent Hong Kong’s program of dining experiences centered on local food and culture. The hotel is located in Tsim Sha Tsui, one of Hong Kong’s major commercial and tourism districts. Its waterfront location also places the dining experience directly alongside Victoria Harbour.
The limited-time menu remains available throughout October 2026. Guests can order the selected dishes at Harbourside during the restaurant’s designated service hours. The collaboration is scheduled to continue through October 31, 2026, Hong Kong Time (HKT, UTC+8).
