Ken Tsui recalls the days when his father managed Lo Wai Bakery, which was established in 1997. The name “Lo Wai”, which means reeds, was given to him by his father with the hope that it would endure the test of time. Ken explained, “My dad believed reeds were the toughest of the plants; they could survive anywhere. As for the Chinese character of ‘bread’ in ‘Bakery’, he used the one that had a double meaning as ‘full’, because he wanted to make bread that would be affordable and filling for the folks.”

Ken remembers Lo Wai Bakery was popular among the neighbours at the time. Before the bakery opened at 6 am, people would already be lining up in front of the gate much earlier. “The lines were insane, extending all the way to Cheung Wing.” Lo Wai’s bread were well known for its affordable price and generous size: 5 dollars for a pineapple bun and 4.5 dollars for an egg tart. Yet the most crucial aspect was perhaps Lo Wai’s commitment to making bread with authentic ingredients and a humble approach. “Dad’s egg tarts were the most famous. The trick is to have thin crusts and appropriate egg and water proportions, and only egg yolks are used for the filling. Egg tarts are like living things; if they collapse within two hours then don’t buy them — they’re ‘dead’.” Apart from the renowned freshly baked egg tarts, their barbecue pork bun is a prime example of using authentic ingredients, and the barbecue pork inside the bun is still prepared by Lo Wai. “Dad said the barbecue pork sold elsewhere aren’t as good,” Ken said with a laugh, noting that his father’s insistence was indeed correct, “We did try using pre-made barbecue pork, and the folks can really tell the difference.” Ken is not only dedicated to the quality of the products, but also committed to delivering tasty promises to the neighborhood.