Our Roots & Legacy
Mei Lai Wah traces its journey back to 1968, when Mr. and Mrs. Chan — natives of Taishan, China — arrived in New York and set out to create something special.
Back then, Mr. Chan had trained in bakery work at Gum Moon Bakery, learning the art of dough, fermentation, and baking.
With little more than determination, a small savings, and a partner of shared vision, they opened Mei Lai Wah — hoping to capture a taste of home in their adopted city.
What began as a modest “coffee shop + bakery” has over decades become a beloved Chinatown institution — defined by its lines, its buns, and its staying power.
Our story
The Heart of What We Do
From day one, Mei Lai Wah’s mission has been simple: serve the finest Hong Kong–style buns and snacks, fresh, honest, and accessible.
- We specialize in char siu (roast pork) buns, available baked or steamed, each filled with savory, melt-in-your-mouth pork and wrapped in pillowy dough.
- Our pineapple roast pork bun — with its crackly sweet crust — is another signature, marrying sweet and savory into one iconic bite.
- Other Hong Kong café classics, steamed buns, dim sum treats, and noodle dishes complement our core offerings.
Our dishes
Through Change & Renewal
Over the decades, Mei Lai Wah faced trials as well as triumphs:
In 2008, health department issues temporarily shuttered the shop — prompting public outcry over losing such a Chinatown staple — but Mei Lai Wah reopened with renewed vigor.
In recent years, after more than 50 years at its Bayard Street location, Mei Lai Wah moved to a larger space at 41 Mott Street, to better serve customers and reduce overcrowding.
Expansion didn’t stop there: the team behind Mei Lai Wah also relaunched a wonton noodle bar location.
Through every change, one thing remains unchanged: our dedication to taste, tradition, and community.
Why choose us
Our Values & Why It Matters
Authenticity
You’ll get bun recipes rooted in Hong Kong / Cantonese cafés, not trendy fusion.
Freshness
Every item is baked or steamed fresh daily; nothing sits around.
Affordability
We aim to keep prices modest — many signature items remain under a few dollars.
Respect for Community
We are part of the Chinatown fabric, employing local staff, maintaining cultural ties, and persevering in face of rising rents.
Our chefs
People Behind the Buns
To this day, Mei Lai Wah is run like a family. Many longtime employees are from the same region as the founders, and traditions in workflow, recipes, and ethos are passed down.
While the original founders have stepped back in the public eye, their values remain in every loaf, every bun, every gesture — keeping their dream alive.
Join Our Story
Whether you’re a first-time visitor or lifelong fan, when you bite into one of our buns, you taste more than flavor. You taste heritage, care, and history.
If you want to explore our menu, visit us in person, or learn more about our journey, we’d be honored to share.