Hong Kong chef May Chow is embarking on an exciting new chapter in her culinary career with the launch of her own brand. The renowned chef, known for her innovative takes on modern Chinese cuisine, is marking this milestone with several new projects, including the release of a cookbook, a line of culinary products, and the opening of a restaurant in London.
A Decade of Culinary Excellence
May Chow’s journey in the culinary world spans over a decade, during which she has made a significant mark with restaurants such as Little Bao and Happy Paradise. The Canadian-born chef is now stepping into a new phase with the launch of her self-branded venture. Through this new brand, she aims to showcase her talents beyond the kitchen, focusing on modern Chinese cuisine that is both creative and authentic.
“We aim to present modern Chinese cuisine in a fun, reimagined way that stays true to its roots,” says Chow, who was recognized as a Gen.T Leader of Tomorrow in 2017. “Our brand also reflects who we are today, emphasizing sustainability and ensuring the well-being of everyone involved in our projects.”
Exciting New Projects Under the May Chow Brand
The May Chow brand will be home to various exciting initiatives. These will include a range of media projects, such as cookbooks and TV shows. Chow is passionate about sharing her culinary journey and connecting with people through food.
“We want to build meaningful relationships through our work, and that includes everything from cookbooks to television appearances,” Chow explains. “We’re also exploring creative restaurant projects, with past ventures like Little Bao and Happy Paradise as a foundation for what’s to come.”
Additionally, Chow envisions the brand evolving into a global hub for modern Chinese cuisine, especially in the retail sector. “I dream of becoming the go-to source for Chinese pantry staples worldwide. We want people in cities like Vancouver or Seattle to get excited about Chinese cuisine and use our products to recreate authentic dishes at home.”
New Product Line and Upcoming Restaurant
Chow’s team is preparing to launch a series of products, including sauces inspired by Hong Kong’s Cantonese flavors. A standout in the lineup is a Hong Kong-style hot sauce, alongside a sauce for char siu, a popular Cantonese barbecued pork. According to Chow, these products will help home cooks bring high-quality, authentic flavors into their kitchens.
“We’re developing sauces that elevate everyday cooking, making it easier for people to recreate restaurant-quality meals at home,” she adds. “Hong Kong is known for having some of the highest standards when it comes to Chinese flavors, so we want to offer something that meets those expectations.”
Why London?
Chow’s plans also include opening a new restaurant in London later this year. The chef sees the British capital as the perfect location for her next venture due to its vibrant arts scene, diverse culture, and growing interest in high-quality Chinese food.
“London has so much energy, and it’s become an epicenter for creativity and culture—everything I love,” says Chow. “Chinese cuisine has an established presence here, but I see an opportunity to fill a gap with a modern, fun dining experience that’s not too formal, but still offers high-quality, comforting food.”
Her goal is to offer a unique dining experience that blends the high standards of Hong Kong cuisine with a modern, accessible approach to dining.
Upcoming Cookbook: A Personal Journey
Chow’s upcoming cookbook, slated for release in 2026, will offer a personal reflection on her culinary journey. It will feature recipes from her successful restaurant concepts, including Little Bao, Second Draft, and Happy Paradise, making these dishes accessible to home cooks.
The cookbook will also showcase dishes passed down from her mother, who is an accomplished cook in her own right. “My mother’s cooking was the foundation of my understanding of quality food,” Chow shares. “Her recipes have influenced everything I do in the kitchen.”
Additionally, the book will serve as a tribute to Chow’s love for Hong Kong, highlighting how the city’s unique blend of Eastern and Western influences has shaped her culinary perspective. “Hong Kong is more than just a Chinese city—it’s a dynamic and fun place that resonates with people from all backgrounds,” says Chow. “I want to capture that energy and share it with the world.”
A Mission to Spread Joy
Throughout her work, Chow is driven by a desire to bring happiness to people through food. “Food is a powerful tool for connecting with others and sharing culture,” she explains. “It builds empathy and understanding. Hong Kong, in particular, is a city that embodies both Eastern and Western influences, and it has a special ability to speak to people from all over the world.”
For Chow, the ultimate goal is not just to serve delicious food but to harness the power of cuisine to create a sense of shared experience. “Food is more than just what’s on the plate—it’s about connecting with people on a deeper level,” she says.
As she continues to expand her culinary empire, May Chow’s commitment to quality, authenticity, and innovation promises to leave a lasting impact on the global food scene.
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