The humble steamed bun is taking Hong Kong’s culinary scene by storm - and scooping up awards along the way.
May Chow， the owner of restaurant Little Bao， been voted Asia’s best female chef by a panel of over 300 experts.
The 32-year-old’s restaurant serves what she calls Chinese burgers: steamed white buns filled with braised pork belly， fried chicken or fish.
Winning the award is no mean feat， considering Asia’ food scene， but the restaurant might not have started at all if Ms Chow hadn’t sneaked behind her parents’ back.
She developed a love of cooking from watching her mother cook in Canada - where a typical meal involved serving more than 20 people in the extended family.
"Growing up I told my parents I wanted to be a chef，" Ms Chow tells the BBC.
"But back then， cooking was considered low-class work， and my parents felt it would be a waste of my education."
As a result， instead， but says her love for cooking kept calling out to her. By her third year at university， she was ready to take the plunge.
"I didn’t tell my parents， but I started interning with restaurants."
a full-time chef at high-end restaurants in Hong Kong.
a few years later， and after road-testing her dishes at local food markets， Ms Chow opened Little Bao.
Bao means bun in Chinese， and Ms Chow says she drew on her own identity， as a Chinese person who had grown up in North America， when designing her signature dish.
"If you define me， my food is exactly me，" she says. "Am I really Chinese? Why do I sound so American?"
"That bao is me - Chinese but understands American culture - putting together in an honest way."
She says she is happiest with the authenticity of her buns when her mother and grandmother enjoy them.
Their approval & from 30 years of eating bao - you have to stand up to that quality check".