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Buns are popular across Asia and seen eaten as a breakfast food a snack and part of a semi-formal Dim Sum banquet. The Chinese style is generally the basis of the Asian Bun. The notable exception would be the Macanese Pork Chop bun


Buns are seen in Hong Kong, Taiwan, Korea, Thailand, Malaysia, Philippines. Malaysia, Singapore and Indonesia. There are the sweet dessert types with custard type fillings, sweet bean fillings and seriously savoury buns with multiple components and good eating. The dough is often a bread style rice flour yeast dough which produces a "light style" a bit of an illusion as rice flour tends to be heavier than wheat flour. It tends to have an inherent sweetness to the bread and brilliantly white in colour.

Home preparation is rewarding as a significant number can be as easily made as a few and they store frozen extremely well. Cooking and heating can be either steaming or baking. (The baked versions tend to have a slightly different dough but essentially the same beast).

The bun is an all inclusive food and once in the hand it's only route is to the mouth. There aren't sauce diversions. The best way of eating is with a small wrapping of parchment  and eating it slightly leaning forward as you head for the commuter train to work. Wash it down with a glass of water or cup of coffee when you are arriving or arrive at your work

The names of the buns are often a derivation or transliteration of the Cantonese or Hokkien names of similar products. The Mandarin name is Bao Zi, The Malaysian Hokkien is Siu Pao.

Pork Chop Bun 豬扒包

Baked Roast-Pork Buns (Cha Siu Bao) 烤烤,豬肉包子

Steamed Roast Pork Buns (Cha Siu Bao) 蒸馒头烤猪肉

Steamed Hoisin Buns 清蒸海鮮包子 (Qīng Zhēng Hǎi Xiān Bāo Zi)

Vegetarian Steamed Buns 素食蒸寶 (Su shi zheng bao)

Taiwanese Steamed Buns (台湾馒头)

Duo Jiao Xiao Bao 多娇小宝 (Spicy Steamed Pork Buns)

Banh Bao. (Vietnamese Steamed Buns)