The name may seem misleading—bolo bao in Cantonese—since this gently sweet, fluffy bun doesn't contain fruit. Instead, the name comes from a resemblance between its golden brown, cookie-like top, and a pineapple's outer layer. Its soft, doughy body is often served with an icy butter slab or other sweet and savory fillings. Just about every bakery, cha chaan teng (teahouse), and diner stocks pineapple buns, most famously the 77-year-old Tai Tung Bakery tourist-clogged Kam Wah. For a contemporary new take, cronut creator Dominique Ansel's inventive Dan Wen Li (opened in 2020 in Kowloon's Tsim Sha Tsui district), which reinvents Hong Kong street food staples in sweet, cheeky ways, upscales its photogenic, elegant, and gluten-free bun with coconut mousse, salted marscapone cream, and pineapple lime passionfruit jam.