● Hot-and-Cold Pineapple Bun with Butter
Before work ended, my boyfriend canceled dinner on LINE because his boss suddenly assigned overtime.
With the leading man absent, I turned the night into a solo heroine's healing trip through Shida Night Market.
A queue led to Ho Ho Mei. Founded in 2004 as a café takeaway counter, its bun outshone the café and became the specialty shop's star.
The fast staff also sell pineapple buns, iced lemon tea and yuenyeung milk tea in a retro Hong Kong mood.
● Hot-and-Cold Pineapple Bun with Butter — NT$ 45
At only 45 dollars in central Taipei, it is an affordable snack for a new worker.
Takeaway only and still oven-hot: press lightly so cold butter melts and spreads, then eat immediately for the hot-cold contrast.
I took the first impatient roadside bite—
The thin crust crackled like a sweet biscuit; warm soft bread and melting Anchor butter followed with sweet milk and a trace of salt.
Hot bun and cold butter fought deliciously across crisp, soft, sweet and salty layers, and disappeared within minutes.
Why is it stronger than an ordinary café?
Many cafés buy buns from elsewhere, while this specialist bakes and sells them fresh, making the texture markedly different.
My boyfriend's overtime unexpectedly unlocked a successful solo pilgrimage to Ho Ho Mei.
This 45-dollar bun filled the evening's small emptiness with authentic Hong Kong flavor without a flight.
