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Hongkongers big or small will be hard-pressed to deny the allure of a local bakery—the sight of bread bins stacked wall to wall, the morning rush of office workers and school kids using plastic tongs to grab straight-out-of-the-oven pastries, biting into a piping hot sausage bun as we step out of the shop... But have you ever considered taking your love for Hong Kong pastry to the next level? Ramp up your intimate relationship with Hong Kong’s favourite baked goods and find out which one speaks to you the most.
Egglets (雞蛋仔; gai1 daan2 zai2), you know who you are. Just like Hong Kong’s star street snack, you’re Instagram royalty, bedecked in a different, extravagant outfit every time we see you, surrounded by a horde of adoring fans.
You go well with any flavour, any colour, any setting—you’re just that versatile. Your penchant to be game for anything new at any given time wins you many favours, and you know just how to fit in. As a tried-and-tested crowd favourite, people simply love bringing you along to parties—you’re an instant hit.
No-nonsense and practical Hongkongers will see themselves reflected in the utilitarian nature of the wife cake (老婆餅; lou5 po4 beng2). It’s not that pretty, and it’s not got any trendy flavours to boast of, but it’s a darling amongst discerning locals.
While the origin of the name is unclear, a popular (and grim) story tells of a woman who sold herself to the landlord to pay her family’s rent. Her husband then began making and selling pastries to earn enough money to bring her home—hence the name.
Although you may not go to the same extremes, you also make extra efforts to put your family and friends first, valuing their comforts and happiness above your own. Your generous, self-sacrificing nature endears you to those around you, cementing you as the undeniable sweetheart of your crew.
We know not to argue with you, egg tart (蛋撻; daan2 daat3), because you’re as old guard as it comes. With a history as rich as its custard filling, the egg tart plays a well-established, essential role in a Hong Kong bakery’s repertoire, and you too bear the same traditional values. You’re not easy to please, and it takes a lot to impress you.
People may try to come at you with innovative, novel ideas—like the variations of chocolate tarts and green tea-flavoured fillings—but you are a tenacious one. You know what you like and you’re not budging on it, thank you very much. Like this Hong Kong pastry, we know not to mess with you; you’re both perfectly good just the way you are. We know that you’re a gooey softie at heart.
Listen, pineapple bun (菠蘿包; bo1 lo4 baau1), you may have some people fooled, but we know your sugary top crust is just a honeyed attraction to lure us in. Your insides tell a different story; some buns may come with a thick pat of butter or even a slice of refreshing tomato, but take that away and we’re back to all looks and no substance.
Its misleading name should be the first warning sign, but it still takes a couple of tries to figure out that your only attraction is on the exterior. We don’t see the appeal, but people devotedly swear by you as the crème de la crème of Hong Kong pastries. Go figure.
We hate to be the one to tell you this, but you’re probably the distant relative that comes around to family gatherings once a year that, well, no one really likes, but we tolerate having you around. Sadly, you’re just not for everyone.
Mooncakes (月餅; jyut6 beng2) have that peculiar edge and acquired taste that doesn’t appeal to most people, and you’re a bit hard to swallow. But don’t despair—you always show up well-packaged and coiffed, and you know you’ll always have that one auntie backing your corner who gets what you’re all about.
A Swiss roll (瑞士卷; seoi6 si6 gyun2) is a little bit Western, a little bit Hong Kong, and a whole lot of all over the place—just like you. But not to worry—you’ve successfully combined all of these traits into the creamy, spongy, and delicious cake that you are.
You have lots of love to give, just like the Swiss roll, divvied up into perfect sharing portions. Although the Swiss roll’s origins can be traced back to Europe, it has been lovingly adopted by Hong Kong palates and is considered one of our most iconic cakes. Similarly, you may not have originated in Hong Kong, but it’s the place you call home.
Almond biscuits (杏仁餅; hang6 jan4 beng2) are flaky, kind of dry, and crumble under pressure—that’s you! Not everyone can get on board with your scatterbrained personality or your proclivity to bail on weekend plans (because, well, you honestly just forgot), but those select few who love you the most appreciate you for your dry humour and naive charm. Chances are, you’re kind of clumsy on top of all that, dropping bits and pieces here and there, just like the powdery Hong Kong pastry.
Ah, the egg roll (蛋捲; daan2 gyun2)—it’s our annual indulgence that likes to make a particularly pronounced appearance around Chinese New Year. Sound familiar? Like this Hong Kong pastry, you may not make much of a fuss during the rest of the year—and we also hardly ever see you around—but when the festivities are in full swing, the touch of celebration in the air sets you off and puts you right in the mood.
Much like the boxy egg roll tins that get stacked up like barricades in supermarkets, we suddenly see you everywhere—wallpapering your home in décor, sending out holiday greetings in bulk, organising gatherings and meals for family and friends, schmoozing with the aunties and uncles, and more. You tear through the holidays like a whirlwind, until suddenly, your annual burst of energy is spent, and you get bored of the same monotonous flavour. No matter which egg roll brand you sign up for, they all eventually blend into one, and as the season comes to a close, you slowly but inevitably drift from our minds and settle back into your regular, distant routine. Until next year!
People don’t often think about the cocktail bun (雞尾包; gai1 mei5 baau1), a sweet-style pastry with a shredded coconut filling. But this under-the-radar treat is a smash hit when it makes an unexpected appearance. Similar to the quiet and unassuming cocktail bun, you don’t usually find yourself the centre of attention. But once in a while, we’ll hear a quip from you that makes us chuckle and go, “Hey, the cocktail bun’s kind of funny.”
With so much more to you than meets the eye, the people around you will only discover that if they make some effort to dig a little deeper. Soft and meek on the outside, but rich and complex within, there’s something mysterious about you, cocktail bun.
Chicken pie (雞批; gai1 pai1), Hong Kong’s very own version of the pervasive chicken pot pie beloved in UK homes, is a childhood favourite. It’s easy-going, down-to-earth, and a reliable choice for a companion—hey, that sounds just like you, doesn’t it?
Chicken pie fills us with warmth and probably scoops us up from the bars after we’ve had one too many drinks. Yes, you’re the designed driver, but you have no problem with that. Just like this Hong Kong pastry with its rich filling of chicken, ham, mushroom, onions, and Cantonese béchamel sauce, you always pick us up when we’re feeling down.
Born in Hong Kong, raised in Germany, and educated in the U.S., Jen is an award-winning creative with a background in illustration, communication design, art direction, and content creation. When she’s not getting lost in a good book, you’ll find her doing crosswords, eating dim sum, covering all sides of a “Hamilton” number, and taking naps.
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