Pork chop bun (Zhu pa bao) is a signature dish of Hong Kong; we have verified places to eat it in Hong Kong. A bone-in pork chop pounded thin, marinated in five-spice and Shaoxing, deep-fried and dropped into a soft enriched bun. Start with where to eat Pork chop bun (Zhu pa bao) in Hong Kong.
Pork chop bun (Zhu pa bao) · Hong Kong
A bone-in pork chop pounded thin, marinated in five-spice and Shaoxing, deep-fried and dropped into a soft enriched bun. Originally Macanese, now a Hong Kong cha chaan teng staple.
The pork chop bun (zhu pa bao) was popularised by Tai Lei Loi Kei in Taipa, Macau in 1968, where queues formed daily for the 11am batch that sold out in 30 minutes. Hong Kong's cha chaan teng adopted the dish in the 1970s as a $30 lunch staple, and the bun became one of the few Macanese dishes to fully integrate into Hong Kong daily eating. Capital Cafe in Wan Chai built a cult following in the 2000s for its truffle-butter version. The bone-in chop is the visual marker of authenticity; the bun is split, never closed.
Where to eat in Hong Kong:
- Capital Cafe
- Australia Dairy Company
Where to eat Pork chop bun (Zhu pa bao) in Hong Kong: the editor picks