May Chow Brings Little Bao to Regent Hong Kong

This collaboration blends the playfulness of Hong Kong’s culinary heritage with the precision of high-end dining. Working alongside the Dom Pérignon team, Chow and Choi have curated a menu that elevates local staples—ranging from dai pai dong seafood to cha chaan teng classics—into sophisticated sharing plates. The experience centers on the interplay between the crisp, luminous character of the 2015 vintage and the bold, tactile textures of the food.

Menu highlights lean heavily into local nostalgia. The Chiu Chow Seaweed Poppers provide a crisp, bite-sized nod to hand-pounded cuttlefish balls, while the Beef Noodle Fries channel the distinct wok-fired aroma of gon chow ngau ho. The selection also features specialized bao, including a Salt & Pepper Kuruma Prawn version and a plant-based Char Siu homage. The residency concludes with a Put Chai Ko ice cream bao, grounding the luxury pairing in the familiar, street-side sweets of the city.