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On the list of things that make you go “Mmmm,” the aroma of fresh baking ranks pretty high. Wafting through a city street, that sweet, buttery smell draws salivating customers into bakeries like flies to a honeypot. And no one does it better than our local bakeries. As well as international classics such as croissants, baguettes and curry puffs, you’ll find a host of local specialties lurking under those plastic hoods.
Why not try something different for a change?
Egg Tart
Home of the “Fei Pang (Fat Patten) Egg Tart” and host to some of the most famous queues in recent years, Central’s Tai Cheong Bakery is a celebrity among local bakeries. It was forced out of business in a blaze of publicity a year or so ago – then reopened with just as much fanfare right across the street. A favorite of the last governor, Chris Patten, the egg tart is a mouthwatering combination of sweet custard and crisp, flaky pastry.
Chinese Donut (Sar Yoong)
Before there were Krispy Kremes, there were Chinese donuts – deep-fried rounds of dough sprinkled with sugar. Chinese donuts have no holes, which means you get more of what you pay for: a sweet, crispy exterior and soft fluffy center. They’re becoming harder to come by these days, but trust us; they’re worth the search.
Winter-Melon Pastry (Lo Por Beng – Old Wife’s Cake)
And you thought winter melon was just found in soup. This traditional pastry has a sticky, chewy filling made of winter melon paste encased by a flaky crust. The name apparently originated long ago in China, when a woman sold herself to pay her father-in-law’s medical bills. Desperate to save his wife, her husband tried to raise money by creating a new cake, Lo Por (“wife”) beng (“cake”). It worked and the couple lived happily ever after. You can also find “Old Man” cake.
Mooncake
More than just a Mid-Autumn Festival treat, you can find mooncakes year-round. They get their name from the one or two whole egg yolks traditionally set in a lotus-seed filling and wrapped in a thin crust. The yolks represent the moon, which is at its fullest and brightest during the festival.
Bridal Cakes
What better way for a future son-in-law to prove his worth than by giving cakes to the bride’s family? Traditionally, the giving of assorted pastries signals financial stability and the ability to support a wife. The cakes are usually given to guests in sets of even numbers, as odd numbers are considered unlucky. A typical set of four includes Chinese sponge cake, lotus pastry with egg yolk, green bean pastry with egg yolk and a big walnut cookie.
Cocktail Bun
If the name puts you in mind of a mixed drink, you’re not far off. Cocktail buns were created in the 1950s from leftover dough: rather than throw it away, bakers mixed all their leftovers together with some sugar. Coconut slices were a later addition for more flavor. The mixing of different types of bread together is similar to making a cocktail, hence the name of the bun.
Barbecued Pork Bun
The barbecued pork bun is a modern take on the traditional char siu bao, which involves baking the bun instead of steaming it. The dough is slightly sweeter but the barbecued pork filling is just as savory and delicious.
Pineapple Bun (Po Lor Bao)
Don’t be fooled by the name: there’s no pineapple in these buns. The name originated from the sweet, flaky, checkered topping that resembles a pineapple. Po Lor You is a variation of the pineapple bun with chilled butter in the middle, which accentuates the softness of the fluffy center.
Sausage Bread
This Chinese take on the hotdog can be found in most Hong Kong bakeries. The hotdog is baked inside the dough, rather than inserted into a sliced bun. The savory hotdog is enveloped in a slightly sweet bread and its contrasting flavors can awaken anybody’s taste buds.
Chicken and Corn Salad Pizza
Modern local bakeries have taken Western items and have made them more “Chinese.” Take the chicken and corn pizza, for example, the dough is more floury than a traditional Italian pizza - more of a bread than a crust. Typically, they’re smaller than the originals, making them a convenient snack or lunch.

Directions
Tai Cheong Bakery, 35 Lyndhurst Terrace, Central, 2117-9825, www.taicheongbakery.com 
Taipan Bakery, Shop 3, G/F Tak Shing Building, 20 Des Voeux Rd. Central,  2524-3151, www.taipan.com.hk 
Kee Wah Bakery, 30 Wellington St., Central, 2537-0178, www.kee-wah.com.hk Maxim’s Cakes, Shop B, G/F Man Hing Commercial Building, 79-83 Queen’s Rd. Central, 2523-4912, www.maxims.com.hk


Chinese Cake-away

Chinese bakeries do it differently, say Karen Leung and Angie Wong

Why not try something different for a change?

Egg Tart

Chinese Cake-away

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Chinese bakeries do it differently, say Karen Leung and Angie Wong

Why not try something different for a change?

Egg Tart

Chinese bakeries do it differently, say Karen Leung and Angie Wong