JW and I chanced upon a Hong Kong-style bakery a few weeks back, while strolling down Joo Chiat Road. We both love Bor Lor Bao, loosely translated to mean pineapple bun in Cantonese, so we bought some to try. By the way, there is no pineapple filling in a Bor Lor Bao, it is just named after a pineapple (bor lor in Cantonese) because the cracked sugary crust on top resembles the pineapple's spiky skin.

I warmed up the Char Siew Bor Lor Bao in an oven toaster before eating as I love to eat warm buns. The crunchy and sweet crust on top of bun crumbled when bitten into, giving way to the soft bun and pleasantly caramelized chicken char siew filling. The filling was tasty without being too sweet or fatty, definitely worth a try if you're in the area.

I tried the Char Siew Puff (密味叉烧酥 @ S$1) on another visit and didn't like it as the pastry was not as flaky as I would have liked.