5 Pungent Pineapple Buns

The pineapple bun, given the name, does not contain pineapple in it. It originated in the 1940s in Hong Kong and gained popularity quickly. Many believe that it was inspired by a Mexican bread known as the concha. In the late 1930s, Mexicans were forced to depart from the USA. These also included Chinese Mexicans who went back to China. It is said that a Chinese-Mexican family opened up a store selling a rendition of the concha to Chinese locals which is how it took off.

The pineapple bun is a popular food choice for HK locals as well as tourists. It consists of a soft, fluffy piece of bread with a sweet, crumbly blanket on top of it. Whilst the bread has its own qualities, what makes this food really unique is its top layer. The cracked, golden layer on the top of the bun is mostly what shines and captivates customers. The different textures collaborate with one another to form a delicacy that is not too sweet and can be served with a cup of HK style milk tea. However, the pineapple bun itself is just as good with a quarter inch thick slice of butter slipped into the middle.