Chef May Chow Returns With Her Iconic Turnip Cake Line This Chinese New Year— 4 Signature Flavors, and more.

HONG KONG [Friday, 23 January 2026]—Chinese New Year returns, and Chef May Chow brings back her celebrated Turnip Cake Line. Each of the 4 signature flavors are made in Hong Kong with premium, clean ingredients. Proudly standing as the most original and premium reinterpretation of the classic Cantonese Lo Bak Go, this line elevates tradition through vibrant, naturally-derived festive colors, exceptional ingredient density, meticulous craftsmanship, and thoughtful design innovation.

Behind The May Chow Turnip Cake Line

At the heart of each cake is an ingredient-first philosophy, rooted in quality and restraint. With a generous 7:1 ratio of premium fillings, every bite delivers depth and complexity without heaviness. Umami-rich dried shrimp, scallops, shiitake mushrooms, and Hung Ling rose wine sausages are carefully balanced to create a tender, moist texture and a luxurious mouthfeel—an intentional elevation of traditional turnip cake that prioritizes flavor over filler.

Every cake is handmade in Hong Kong by Chef May Chow’s team in small batches, drawing from family-inspired recipes refined over the years. Ingredients are meticulously hand-cut and prepared with care, preserving their natural texture and flavour. Free from MSG, preservatives, and artificial colouring, each cake reflects a commitment to clean ingredients and artisanal craftsmanship, ensuring consistency, freshness, and an unmistakably soulful quality.

The experience is completed with custom-designed packaging that reflects the May Chow brand—bold, modern, and culturally rooted. Structured with built-in slicing guides, this packaging allows for perfectly even portions and effortless presentation. Whether served at home or gifted, each cake offers a polished, restaurant-level experience while reimagining tradition for today’s festive celebrations.

About May Chow

Renowned as the Queen of Modern Chinese cuisine, Chef May revolutionized the Hong Kong dining scene with her iconic restaurants Little Bao and Happy Paradise. Happy Paradise was named T atler’s Best 20 Restaurants in Macau and Hong Kong 2019 and 2020, Time Magazine’s World’s Greatest Places 2018, and selected in the World’s 50 Best Discovery list. The success of both restaurants has propelled her onto the global food scene where she is widely considered one of the most dynamic and respected culinary figures.

Before Chow became the youngest recipient of the Asia’s Best Female Chef Award and featured on Anthony Bourdain’s Parts Unknown, Chow was a highly energetic child who was always found making something (and setting fires) in her mom’s Shanghainese home kitchen. Anyone who’s seen her—be it as a finale judge on Top Chef Masters or on Hoda and Jenna—knows her personality is as bold and authentic as her flavors. Her personal and innovative approach to modern Chinese cuisine has poised her to redefine the Chinese culinary experience globally.

Chow is on the board of Eat Forum, Save Hong Kong F&B and is an outspoken supporter for LGBTQ rights, diversity and female empowerment.

[May Chow] website: https://maychow.com

Online retail store: https://shop.maychow.com

Instagram: instagram.com/maychowprojects