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Quite comically, a bolo bun does not have any pineapple in it. It just looks like one. If you’ve been to the vibrant and delightfully cacophonous streets of Hong Kong, you’ll know all about the bolo bao, and Champion Bolo Bun has some of the best ones.
The goal at Champion Bolo Bun is a simple one, to serve you the best bolo bun there is. Their commitment to craft knows no bounds, seeing as the chef-owner, Hoh Loyi, went to Hong Kong to hone her skills on how to make the best bolo bun. What started as just a pop-up has now turned into a beautiful three-storey shophouse along the bustling streets of Tanjong Pagar.
Before we get into those buns, give us a moment to wax lyrical about the space. We have already admitted that we all cannot resist pretty places, and with Champion Bolo Bun’s creamy taupe walls, rattan furniture and carefully placed plants, there is no stopping us. We love a cafe aesthetic, and by now, we should just own it.
The menu at Champion Bolo Bun is kept simple and to the point—just the way it should be. There is the Classic (S$4.50) which is the iconic cha chaan teng bolo bun. It comes like the royalty we know she is, with that classic golden top and pillowy interior. However, I would be ever-so-inclined to the Classic with Butter (S$5), which is basically what it says it is, but with chilled squares of butter wedged in. Now, doesn’t that just sound like utter bliss?
I’d reckon with the calibre of bolo buns here at Champion Bolo Bun, a box of Mini (S$4.50 for four) is sure to get you into anyone’s good graces. If you do find yourself there at Champion Bolo Bun, get yourself a cup of Champion’s Milk Tea (S$5.50) while you’re at it. If you close your eyes for just a second, it will feel exactly like Hong Kong.
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