Difficulty: Summiteer (Level 3)
In Sheung Wan, one tiny eatery has people queuing for airy bubble waffles crowned with the crispy, buttery crust of a pineapple bun – two Hong Kong classics fused into one tasty viral snack.
This pineapple bun egg waffle is made by 21-year-old entrepreneur Natalie Lau Sze-wai. Online videos of her invention have millions of views. Queues outside Lau’s charity cafe, Chicken Egg Boy, can sometimes stretch for up to two hours.
“I just hope that I’m able to pay respect to the two original forms but also bring something new and fresh to the Hong Kong food scene,” Lau said.
Her playful creation has also won fans from around the world.
“The biggest achievement so far is how far this has reached globally – seeing people from so many countries coming to try this,” she said. “It’s a great way to spread culture and knowledge about Hong Kong.”
A careful process
Perfecting the final recipe took more than 10 versions and months of experimenting with timing and temperature. Lau wanted the snack to have the best crunch and taste.
She explained that even small details could affect the waffles. For example, flour stored in the wrong way would absorb too much water from the air.
There are many things to consider. The waffle base must not be cooked all the way since it will be baked again with the pineapple crust in the oven. Each pineapple bun topping must have the same thickness to bake evenly. The snack’s time in the oven needs to be exact.
In the lab
Science was Lau’s first passion. But in 2024, her obsessive-compulsive disorder symptoms made it impossible for her to pursue lab work.
She turned to cooking. Lau started practising precise measurement techniques like pipetting with everyday ingredients such as sugar and flour.
“I discovered the similarities between cooking and lab work, and that sparked my passion for culinary innovation,” Lau said.
Working at Chicken Egg Boy
Lau’s role at her eatery changes each day, depending on crowds and demand.
“The most hectic period was right after we went viral,” she recalled. “We didn’t even have enough people in the kitchen, so I’d be back there making pineapple bun egg waffles. When the kitchen had enough hands, I’d step outside to help with crowd control.”
Lau also believes her business should have a purpose. All profits from Chicken Egg Boy go to the Xu Shan Charitable Foundation. It supports underprivileged communities in Hong Kong and preserves local heritage.
“The goal is for people to visit because they love the product and the experience. The added bonus is that their purchase helps the community,” Lau said.
Lau also explained that she tried to create job opportunities at Chicken Egg Boy for young people from less privileged backgrounds. She hoped the labour-intensive jobs would help people gain access to more career paths.
