Tse Ching-yuen (left) checks out a batch of freshly baked pineapple buns at his 71-year-old Tai Tung Bakery in Yuen Long. Photo: Edward Wong

The secrets behind serving up Hong Kong's 'hot cross buns'

Making the popular pineapple buns that are now recognised as part of the city's intangible cultural heritage can take as long as 24 hours

Topic |   Living heritage of Hong Kong
Tse Ching-yuen (left) checks out a batch of freshly baked pineapple buns at his 71-year-old Tai Tung Bakery in Yuen Long. Photo: Edward Wong
READ FULL ARTICLE