MAY CHOW is a luminary in Hong Kong’s culinary landscape, celebrated internationally for her dynamic approach and the fervent global patronage her creations inspire. Her inaugural venture, Little Bao, ignited a culinary sensation in 2013, drawing lines out the door and establishing itself as a coveted dining destination for over a decade. Her second venture, Second Draft, fused British colonial influences with local Hong Kong culture in a unique gastropub format, further cementing Chow’s status as a culinary innovator. This venture earned Tatler’s Best New Restaurant and was subsequently named the best beer bar. That same year, Chow was honored as Asia’s Best Female Chef, becoming the youngest ever recipient of this accolade in the history of Asia’s 50 Best Awards to be recognized for her disruptive influence outside the realm of fine dining. Happy Paradise, Chow’s third establishment, emerged as a trailblazing concept in Hong Kong, a testament to her passion for Chinese cuisine, arts, music, and culture. Though initially avant-garde to the general public, it eventually gained recognition both locally and internationally with features on Anthony Bourdain’s Parts Unknown and winning accolades from Time Magazine and Asia’s 50 Best Discovery.Chow's work, with over 100 million+ views globally, has made her a cultural icon, earning her a spot on the South China Morning Post's "25 Chefs to Change Hong Kong's Dining Scene." Beyond her culinary achievements, she's a regular on international food shows, speaks at top food festivals, and champions LGBTQ rights, diversity, and women's empowerment. Her influence spans restaurants to partnerships across media, fashion, lifestyle, tech, and more.