Bolo buns are on the rise with bakeries rolling out new versions of the Hong Kong pastry

Ms Hoh Loyi, co-owner of Champion Bolo Bun, hopes to set up an outpost in New York. ST PHOTOS: HEDY KHOO
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SINGAPORE - Bolo buns are on a roll here - thanks to a new cafe-bakery in town that specialises in the traditional Hong Kong pastry and existing sellers coming up with newer versions.

Cantonese for pineapple bun, bolo bao does not contain the fruit but is named after its crispy craggy crust which resembles pineapple skin.

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