We Actually Had The Best Ube in Hong Kong

The pandemic was a time when creative business ideas in the food space came into fruition for the self-starters. This was the case for Filipina Din Singzon who worked in Myanmar for 3 years as a lawyer before moving to Hong Kong. Her love and passion for baking led her to experimenting in the kitchen amidst lockdowns and making a special ube (purple yam) pan de sal. This then led her to renting an office-bakery and launching her registered business, Purple Flour Hong Kong, in Aug. 2020. (Truly a bold business move during those uncertain times.) 

Her Filipino roots, her decision to highlight ube not just for her breads, but also for her other delectable desserts, became her edge—offering something fresh in the Hong Kong market. More and more, customers couldn’t get enough of the fluffiest, tastiest breads and most moist and decadent cakes. “It all boils down to flavor and quality,” she quips. Believe it or not, Purple Flour in Hong Kong was where we got to try the best ube cheese pan de sal and mochi brownies that we even brought these home to Manila. 

“In spite of the challenges and adversities, I will always look back to 2020 with a certain fondness and sense of gratitude since it gave me the courage and time to finally pursue my lifelong dream of starting my own bakeshop in no less than Hong Kong,” Din shares.

These treats were both beloved and a bit nostalgic for the Filipino community as they were unique, interesting, and welcomed by the locals. And for us, it was also an unforgettably proud moment to get to know the inspiring Filipina behind all of it. 

Note: As of this writing, Purple Flour is on indefinite break. 

Kelly Misa is wearing Unaricci’s Sweetheart V Cutout Baggy Jumpsuit in plaid.