Katsu sandos are slowly making their way through Hong Kong territory, but not without a hefty price tag. When did the humble Japanese katsu sando: a thick cutlet of meat, smothered in tangy tonkatsu sauce, sandwiched between two slices of soft, Japanese milk bread, become so vain?

Sit Down, Be Humble.

Behind the overnight concept, Sando Bā (it was literally thought of overnight), is an alumni of the International Culinary Center in New York who has racked up industry experience at Little Bao, SAAM, and NUR in Hong Kong. Since leaving the culinary space a few years ago, she remains within the F&B industry at a management position. She is always full of ideas and unique F&B concepts from her travels abroad, but has yet to see one come to fruition.

March 12 – April 7, PMQ Taste Kitchen is delighted to welcome her back into the kitchen for the first time in years and allow her to finally execute what she thinks will be a concept for everyone.

“When Sando Bā is lucky enough to have its own physical location, I envision it to be no more than 250 sq. ft. Just a small 12-seater bar serving small plates and affordable katsu sandos. A concept for everyone at a place for everyone. But for now, I hope to maximize the resources at PMQ Taste Kitchen Incubator Program and give Sando Bā a little teaser.

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