Do you ever find yourself irresistibly drawn to buns, just like us? For me, the key to a good bun is having meat inside, but for my parents, it's a completely different story. They prefer simple steamed buns, and the idea of a stuffed filling seems ordinary to them. The Banna Dai-flavored flaky pastries at Chung Cheng Market caught our attention with their intriguing name. This place not only serves delicious rice noodles, a rarity in itself, but also boasts unique dishes that set it apart from other noodle shops. However, none of these factors mattered much to us. We weren't even interested in exploring the dine-in menu; our focus was solely on the flaky pastries.
The experience proved that having a catchy name is indeed crucial. It can pique a customer's interest, significantly increasing the likelihood of a purchase. Usually, we don't bother delving into the details of how a bun is made or its origin. It all comes down to the texture – how is it different from the typical buns, and does the aroma truly elevate the experience? Or is it just a marketing gimmick and a play on techniques?
Unraveling our curiosity, taking a bite immediately revealed the distinctiveness. The filling was decent, with a normal level of seasoning, leaning towards the lighter side. There seemed to be a slight shortage of filling, making the ratio favor the outer layer. The photos clearly show a gradient in the bun's skin, resembling the layers of a mille-feuille cake. Additionally, there was a noticeable buttery aroma, indicating a more skillful technique in crafting the outer layer.
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