Chiu Quon Bakery & Dim Sum

We are a Hong Kong-style bakery specializing in a variety of buns, pastries, and cakes. Our customer favorites include steamed & baked bbq pork baos, baked ham and egg buns, Portuguese egg tarts, and baby moon cakes. At our Argyle location, our fried sesame balls disappear within minutes of exiting the kitchen! Customers fall in love with its delicious red bean paste and its chewy, crispy shell! Also try a variety of dim sum dishes including steamed shrimp dumplings and steam sticky rice in lotus leaf. Last but certainly not least, our mixed fruit cakes are a must-have. It’s layers of fluffy sponge cake with a soy whipped cream and a lot of fruit. It’s lightly sweetened and a guilt-free treat! Try one of our 11 flavors including Mango Mousse and Chestnut. We also make beautiful wedding cakes!

Established in 1986.
Here’s a tidbit of our bakery’s history. My father brought to the States skills he learned in a Hong Kong bakery many, many years ago. Years after my parents arrived, they opened Chiu Quon Bakery. My father has been a baker for 42 years so we know our buns! We take pride in being the oldest bakery in Chinatown…Can we get that printed on a Yelp sticker? We’re 30 years old! There is a sense of community that still exists in the bakery today even as generations move in and out of Chinatown. Old friends gather in the mornings to enjoy each other’s company. The grandparents bring their grandchildren and the kids raised on Olvatine and egg custard tarts, stride in all grown up, children in tow, ready to carry on the tradition. The next time you stop by, grab a seat and relax with some pastries. Enjoy all that edible history! That’s all for now. Joyce

Joyce C.
Business Owner
Hello!
Chiu Quon Bakery was opened 30 years ago and my father has been a baker for 37 so we know our buns! We take pride in being the oldest bakery in Chinatown… Can we get that printed on a Yelp sticker?
I grew up watching the crowds from the sideline. Old friends gathering in the mornings to enjoy each other’s company. The grandparents bring their grandchildren and the kids I played with, the ones raised on Olvatine and egg custard tarts, stride in all grown up, children in tow, ready to carry on the tradition. I’m proud of our bakery. Cheesy, I know.
Sometimes, I can’t go a week without a pineapple top bun and a piping hot cup of soy milk.
The next time you stop by, grab a bun and have a seat on the sideline and relax. Get a box of goodies to go and explore the neighborhood I grew up in.
That’s all for now.
Joyce