What kinds of projects will be developed under the new May Chow brand?

May Chow (MC): There’s a media aspect. This could include a range of activities, from cookbooks to TV shows. I love sharing what we do, making people happy and building meaningful relationships. 

We may also explore creative restaurant projects. In the past, we’ve worked on several of them, including Second Draft, Little Bao and Happy Paradise.

Then there’s the retail side. We envision ourselves being the modern Chinese pantry for the global foodie. My dream is for people in cities like Vancouver or Seattle to be more interested in Chinese cuisine and use our ingredients or kitchenware to recreate dishes.

These are just a few directions we can take the brand. In many ways, it’s personal but diverse in approach.

What is your next project? 

MC: We are rolling out a variety of products that we’ve created over the years. One example is our sauces, which includes a Hong Kong-style hot sauce that we haven’t fully introduced yet. There’s also sauce for char siu, Cantonese-style barbecued pork. I believe that with a bit of knowledge and the right sauce, you can make quality char siu at home. We’re starting to build these kinds of basic sauces that are easy to integrate into your cooking. 

Hong Kong has the highest standard for Chinese and Cantonese flavours, so I want to update these sauces to meet people’s expectations. As people eat better, I want to elevate flavours for everyday cooking at home. 

You’re also gearing up to open a new restaurant in London this year. Why London?

MC: The energy in London is exciting and many of our friends from Hong Kong travel there often. It feels like an epicentre of passion, culture and the arts—everything I love. There are excellent Chinese fine dining options and its Chinatown is amazing. Yet, there’s still a gap. I hope to provide that experience we’re known for: high-quality food at a good value—not too fine dining, but fun and lifestyle-driven.

I envision a restaurant we would be proud to visit while transiting between Hong Kong and London. It should have a modern touch but also capture that sense of high-quality Hong Kong comfort food that people miss. I want to offer a type of Chinese food that is both delicious and modern. That’s my goal for London.

Read more: Chefs May Chow & ArChan Chan present a Cantonese feast for Off Menu at home

What’s the theme for your upcoming cookbook?

MC: It will be a recap of my culinary journey. I want to share the recipes we have created at Little Bao, Second Draft and Happy Paradise and make them accessible to home cooks. 

I want to share the recipes from my mother that helped me understand what quality food tastes like at a young age. She is an amazing cook. Everyone, from foodies to food critics, fights to get a seat at her dinner table. 

And, of course, it will be my expression of love for Hong Kong. Hong Kong is much more than just a Chinese city, and I want to encapsulate that through my journey of living here to show how universal that experience can be for people of all backgrounds. It’s a very dynamic, fun city.

You’ve talked about spreading joy and sharing modern Chinese cuisine with more people. What motivates you? 

MC: I want people to be happy. When we talk about food, we’re sharing culture and increasing empathy. 

Hong Kong has always been a unique blend of Eastern and Western influences. It enables us to share our ideas with a global audience, something few cities can do. It touches people’s hearts in ways that transcend language and communication.

Sometimes, beyond the taste of the food, our soft power stands out—and that’s why I’m running with this. We should be representing that or leaning into that strength.

Meet other Gen.T Leaders of Tomorrow in Food & Beverage.

NOW READ

Nick Choo, founder of Reka:Bar, shares his favourite places to eat and drink

Christophe Bariou was told he had weeks to live. Now he’s building a sustainable future

Captain Softmeal, Queenie Man’s dim sum ‘Broadway’ show, brings joy to thousands of seniors