“The must-eat Bo Lo Bun with butter (菠萝油) and French Toast (西多士) in Hong Kong. Don’t forget the fragrant thick Milk Tea!”

That’s exactly because we stayed at Kowloon side during our trip, to experience the less-commercialised environment and more local delicacies and good eating places here, we had our breakfast at Kowloon area, most of the time.

We stayed near Mongkok (旺角), an area which is very assessible and many good places to eat and visit. We found this 50-year old tea-cafe (茶餐厅) in Temple Street (庙街) named Mido Cafe (美都餐室) @ 63 Temple Street, Yau Ma Tei, Kowloon. As you may notice when reached there, their company name on the sign board hung in the cafe is written beginning from right side instead of left. See, how old is the shop since then.. (smile).

We had the best ‘pineapple bun’ in Hong Kong (so-far we had tried many shops) from Mido Cafe. ‘Pineapple bun’ does not made from pineapple, it has a layer of crust on top of the bun which simply look like the skin of pineapple on the surface of the bun that makes it named as ‘Bo Lo (菠萝)’, means pineapple in Chinese. You may have it with or without butter in it. I prefer to go with butter to make it taste even better. Otherwise, it will be a little to bland for my palate (winking smile). To go with butter, you called Bo Lo YOU (菠萝油); Without butter, called it Bo Lo BAO (菠萝包). The word ‘YOU’ (油), oil, refers to butter (Nai You – 奶油). Not the cooking oil…

At Mido, they serve the bun warm and soft. A chunky bun, soft and tender, they heated up the bun in the microwave before serving it to customers. What to do? Unless you go they very early in the morning when the bun just freshly baked from their oven. Yet, it tasted very good. I love its warm and soft texture. The signature top crust of this bun, is always the key of determining the success of good Bo Lo Bun. The layer of crust is usually very easily falling out from the surface of the bun. Mido’s Bo Lo Bun has the non-flaky crisp crust on top of it. Non-flaky, I meant it comes in whole piece of crust that is not easily peeling into pieces (unless you poke it hard) where the crust of buns in many other places does, when it peels off. Otherwise, you’ll find the crust is too hard to bite, or too soft to chew. This one we had here at Mido, has thin layer crispy crust with the soft bun, after heated. Delicious!

Some tips for you here: Flip open the bun to check on the butter, when first served to you. Make sure it is in semi-melted form, it means it has been heated enough to ensure the bun is soft and warm enough to taste at its best.

Unlike some other shops, Mido Cafe serves this bun with whole slice of butter, while others serve the bun with spread of butter instead. That’s one of the reason, I like Mido’s Bo Lo Bun! Remember don’t eat it if it is not warm, the bun is harder than the warm one.


Actually, this decades-old Mido Cafe is famous for their French toast and some decent-cost western meals instead. It has a whiteboard stand right before the main entrance, posting some newspaper articles, on their famous French toast. It tells their open secret to making the French toast. The bread was actually steeped in the egg solution for more than 5 minutes before deep frying it. It is to ensure the bread has emerged with more than enough egg, for the fullest egg scent in it.

So, I ordered a set meal with the French toast. Yes, the taste was full indeed. It was not dry, the middle layer of the toast is wet and juicy. Very fragrant and full taste of egg in the palate.

However, it was a little too greasy though (sad to say). Moreover, it was served with butter. Gosh, greasy plus oily! Laughing.. I thought they should at least drain on the kitchen tower for awhile before served. Well, I had to scrap away the butter to lessen the grease as well as the load to my weight (laughing). If you are going to try it, after this. Remember to tell them you want it without butter. In Hong Kong, they termed it as Zhou You – 走油. but of course, if you don’t mind, and just want very heavy taste kind of breakfast, leave it as it is.

As per usual ‘ritual’ in Hong Kong, order their set menu. Their set menu board does not mention anything about the Bo Lo Bun, open your mouth and ask for it. It serves in set, too!

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To know how to get to the exact location, easily, refer to My Note Book on The Web. No crowd to be expected in weekdays, morning though.