Hong Kong’s Little Bao is a lunch counter for dinner, pot-heads paradise designed by Sean-Dix.
A Bao is the Chinese version of sandwich and it is one of those yummy cultural joys that has texture to match taste. The soft squishiness of the rice bread combined with the fried crunchiness of the filling is a match that is hard not to crave.
The version at Little Bao is as good as it gets – and for us was a one time pleasure as we try to avoid the deeply fried foods.
Side dishes to delight over included:
Brussel Sprouts with Fish sauce caramel, chili, peanut, lime & fried shallots
Truffle Fries with Shiitake tempeh, truffle mayo and pickled daikon
Sesame Caesar Salad with Indian lettuce, fried dace, black bean & panko
The Truffle fries looked like scrumptious heart-stoppers. We couldn’t go that decadent – but that doesn’t mean you shouldn’t !
Fish Tempura, tamarind palm sugar glaze, pickled lemongrass fennel salad
Sloppy Chan, braised shiitake tempeh, truffle mayo, sweet pickled daikon, fried shallot – did not photograph well
Bar Cañete is a wonderful Catalunian tapas bar. It came highly recommended by a local bohemian foodie. It is quite the institution, with their large kitchen staff, wonderful displays and very charming sommeliers. The Bar is not to be confused with the Cañete Restaurant next door; where you need to make a reservation (which we did not do).
Bar Cañete was so good, we went twice during our short visit. What stood out so far that it was ordered twice (each visit), was the cocas con tomato (toasted bread with tomato) that was the second best we had in Barcelona (after L’eggs)!
Other top dishes were the salmorejo Cordobez, a spectacular thicker version of the classic gazpacho, the bogavente (lobster) croquette, and the grilled artichokes with romesco.
We’ll let the photos do the talking .. but please be sure that Bar Cañete is worth seeking out!
grilled artichokes with romesco
Zamburiñas a small delicious scallop
fricando de rap bolets (monkfish stew with mushrooms)
grilled calamari sandwich with aioli
garlic and trumpet mushroom soup with a poached egg, a bit heavy for our palate