Pineapple buns are a staple of Hong Kong and Macau’s breakfast scene. The golden-hued muffins are favored by residents preferring a lightweight morning meal or get pleasure from it as a snack throughout afternoon tea periods.
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The pineapple bun has a golden-yellow shade and a perfume paying homage to buttermilk. Photograph by VnExpress/Phong Kieu |
The pineapple buns earn its identify from the golden hue of its floor, adorned with small cracks resembling the eyes of a pineapple.
After making the cake dough, the baker will unfold a skinny layer of flour, sugar, eggs, and milk on prime of the dough. Throughout baking, the buns tackle a blooming look, forming pure cracks, and the complete course of takes about two hours.
Recent out of the oven, the pineapple buns, bigger than an grownup’s hand, are sliced open after which stuffed with butter. The warmth of the bun melds seamlessly with the wealthy buttermilk aroma. It’s extremely advisable to pair the buns with Hong-Kong-style milk tea, yellow lemon tea or milk tea blended with espresso.
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Freshly made buns are saved in a glass cupboard and, upon sale to clients, are packed into paper packaging. Photograph by VnExpress/Phong Kieu |
Completely obtainable on the retailer of Cuu Lengthy Quan through the first Cho Lon (Saigon’s Chinatown) Meals Story in early December, the Hong-Kong-style pineapple buns seize the curiosity of quite a few diners. Whereas acquainted to the Hoa folks, the group of Chinese language descent in Saigon, as a every day snack, the dish piques the curiosity of different vacationer teams.
Sustaining the common worth of VND43,000 ($1.70) per piece, the pineapple buns skilled a surge in demand through the three-day competition. Within the first hour of the occasion, greater than 20 muffins had been bought, a notable improve in comparison with the everyday every day output of simply over 30 items when the store opens on the market at 10 a.m. each Saturday and Sunday.
Hao, the supervisor of Cuu Lengthy Quan, explains that one of the best ways to benefit from the buns is to eat them instantly after they arrive out of the oven as a result of refrigeration can negatively influence the flavour.
Moreover, he emphasizes that regardless that the restaurant primarily focuses on Cantonese and Hong Kong-style dim sum in addition to savory dishes, candy choices just like the pineapple buns function complementary additions to their menu.
Pineapple buns are served scorching at Cho Lon Meals Story competition, December 2023. Video by VnExpress/Phong Kieu
Compared to the pineapple buns, Hong Kong-style egg tarts enjoys better reputation, resulting in quick consumption and prompting folks to queue for every freshly baked batch. Cuu Lengthy’s egg tarts characteristic a smaller diameter, bought in units of three on the worth of VND43,000.
Distinguished by its crispy “thousand-layer” crust, remodeled two days, the method entails mixing the dough with eggs and milk, freezing, layering skinny layers, shaping, freezing once more, then pouring in an egg combination for baking.
Created from a mix of eggs, milk, and sugar, this combination contributes to a wealthy texture and a aromatic aroma. When baked over medium warmth, the egg tarts captivate the senses, preserving a moist egg filling that elevates each chunk.
In contrast to pineapple buns, egg tarts are produced and bought repeatedly every day on the restaurant, with an estimated every day consumption surpassing 100 parts, equal to over 300 muffins.
All through the competition, each pineapple buns and egg tarts had been obtainable alongside varied Hoa-community specialties in Ho Chi Minh Metropolis, together with wonton noodles, candy soup, dumplings, and xiu mai – pork meatballs.
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The Hong-Kong-style egg tarts have moist and candy golden egg filling. Photograph by VnExpress/Phong Kieu |