For decades, Mei Lai Wah Bakery has quietly served some of Chinatown’s most beloved baked goods: pillowy roast pork buns, sweet and savory pineapple buns, and other mouth-watering Cantonese dishes. Opened in 1968 by Chinese immigrants, the bakery reflects the culinary traditions of Hong Kong-style cafes and Cantonese bakeries, where warm buns and pastries are everyday staples.¹ Mei Lai Wah was long a local favorite, with regulars coming in for familiar flavors of Hong Kong, such as the char siu bao (roast pork bun), bolo bao (pineapple bun), steamed rice rolls, and warm milk tea. The menu is simple and designed for fast service, reflecting the quick-paced rhythm of daily life in Hong Kong. Inside, the space is modest and functional, built for efficiency rather than comfort. There is no seating, only a small counter and a steady flow of movement. Orders are often placed in Cantonese, and the staff behind the counter move swiftly, packing trays of freshly baked buns with practiced ease.

Although the line can grow long, it moves quickly. In just a few moments, your food is handed to you in a warm wax-paper bag, ready to be enjoyed on the go or brought home to share.

1. Chan, Mr. and Mrs. 2008. “Oral History Interview with Mr. and Mrs. Chan.” Museum of Chinese in America, March 7. Audio, 1:02:53. https://ohms.mocanyc.org/viewer/render.php?cachefile=2008_040_018_1630076907.xml ↩︎