en.wikipedia.org/wiki/Concha
1 correction found
The bun itself is also given the name "Mexican bun", after one Ng family who had been expelled from Mexico and opened a bing sutt establishment in Shanghai Street, Kowloon, where they sold these buns inspired by the concha.
Pineapple bun and Mexico bun are not simply the same bun under two names. Hong Kong sources describe the Mexico bun as a separate cousin pastry, invented by the Ng family in 1947.
Full reasoning
This sentence conflates two different Hong Kong bakery items.
China Daily explicitly distinguishes the pineapple bun (bolo bau) from the Mexico bun, calling the latter the pineapple bun's "cousin" and describing it as having a thin, sweet crust around the whole bun, rather than a thick crust on the top. The same report says the Mexico bun—not the pineapple bun—was invented in 1947 by the Ng family after they returned from Mexico and opened the Mexico Bing Sutt on Shanghai Street.
The South China Morning Post likewise says the origin of the pineapple bun is unknown, which contradicts the article's claim that the pineapple bun is simply also called the Mexican bun and directly traces to the Ng family story.
So the Ng-family backstory belongs to the Mexico bun as a distinct pastry, not to the pineapple bun as an alternate name.
2 sources
- Flavor of the city | China Daily
While the bolo bau remains a puzzle, its cousin the Mexico bun - which has a thin, sweet crust around the whole bun, rather than a thick crust on the top - was invented in 1947 by the Ng family... After opening the Mexico Bing Sutt, a caf on Shanghai Street, they created a signature bun...
- Where does Hong Kong's pineapple bun come from? Japan, Mexico or a creative baker's mind? | South China Morning Post
The origin of the pineapple bun is unknown...