At the table
Enjoy the bun warm. For bo lo yau, split it and add a slice of cold butter; the crisp topping sheds crumbs.
Usually contains wheat, milk and egg. Check the actual recipe if you have allergies or avoid animal fats.
The fat used in the topping varies. Ask whether it contains lard before choosing it as a vegetarian snack.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The topping can be made with shortening, lard or butter. Adding a cold slice of butter gives the serving known as bo lo yau.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, milky.
- Chili heat
- Texture
- Soft bun; crisp topping when fresh.
- How it’s made
- Bake the topped dough.
The topping can be made with shortening, lard or butter. Adding a cold slice of butter gives the serving known as bo lo yau.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hong Kong.
Ask if they have it first
请问你们有菠蘿包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Pineapple Bun: Hong Kong’s Bo Lo Yau Afternoon Tea
Hong Kong’s pineapple bun belongs to the cha chaan teng world: these cafés grew from 1950s “ice rooms” that served cool drinks to workers before expanding into diners. A warm bun can become bo lo yau when split and filled with a thick slice of cold butter; many Hong Kongers pair it with milk tea for afternoon tea. “Pineapple” describes the cracked golden crust, not a fruit filling.
