Until recently I was what you called ‘bun-loyal’. My allegiances were clear, I was a devotee of the classic bready, preferably brioche, burger bun. As a self-confessed burgerholic (rewind to Burger Wellington 2012 and 2013 where I demolished 10 burgers in 14 days) I have no choice but to be a fan. After all, the bun is one of the three fundamental components of a burger, without it it’s just meat and 3 vege.
But lately there is a new bun that’s caught my eye… I know it’s been delighting fans for centuries but only in recent years has it become mainstream. I would credit, or blame depending on which side of the bun you’re on, David Chang for making it cool and London’s love of a trend for making it a craze. Of course, I am talking about the Hirata style steamed bun also known as bao or mantou.