#FrolicFoodPic: Crunchy, meaty pineapple pastry char siu bao

The story behind the winning photo in our Instagram contest

February 22, 2018

Melissa Chang,

Pineapple pastry char siu bao, $2

The deep dive: Let’s just start with the name. The pineapple bun, or bo lo bao, does not contain any pineapple! It got its name from the pineapple-looking pattern the crust makes. This extra layer of crust is much like a sugar cookie dough, made with superfine sugar, butter, and flour, which adds sweetness and crunch to your char sui bao. That texture is such an important element that some mainland restaurants call them “Dutch crunch pork buns” so their more Westernized customers can understand the concept.

The sweet crust gets its appearance from a quick brush of egg over the top before baking.

Bo lo bao are popular in Chinatowns around the world, but predominantly in Hong Kong, where it originated. In Hawaii, you’ll find many bakeries and restaurants will feature such buns filled with custard; however, few, if any, offer it filled with char siu. At Sing Cheong Yuan, it requires so much extra effort that they only sell it by special order. That requires some extra planning, but trust me, it’s worth it.

Sing Cheong Yuan Bakery
1027 Maunakea St.
531-6688
Daily 6:30 a.m. to 5:30 p.m