Star mixologist and Draft Land’s Antonio Lai and chef May Chow of Little Bao have joined together to open Little Draft Land, a three-month pop-up serving themed, destination-inspired eats and cocktails in the heart of Causeway Bay.
Announced in conjunction with #TravelwithLittleBao’s second location reveal—an initiative where May Chow recreates signature dishes from around the world—the two businesses will be working together to serve the best bites and tipples inspired by the series’s next locations: Seoul and Taipei.
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Cooking up popular Taiwanese and Korean favourites with an added fusion spin, Little Draft Land is serving a golden Taiwanese lu rou scotch egg made with Japanese molten taiyouran egg, five-spiced shiitake pork sausage and truffle coleslaw that will transport you to Taiwan.
Missing Seoul? Try the Little Bao fried chicken lettuce wrap seasoned with Korean red chilli sauce, Thai basil mayo, kimchi and sesame leaf. Other Seoul-inspired items on the menu include a yuzu gochujang pork belly bao, which features Little Bao’s star pork belly with added yuzu peel, yuzu gochujang mayo and shiso coleslaw, as well as a soy-sesame vinaigrette seasoned tuna tostada.
For dessert, Draft Land has taken over Little Bao’s signature ice cream bao recipe and made it into their own. Inspired by Lai’s Oolong Collins cocktail, the Doenjang ice cream bao features the iconic crispy fried buns, complemented with doenjang ice cream, hotteok (Korean pancake) sauce and toasted hazelnuts.