Melanie Wong thought she knew all about Kee Wah Bakery in Milpitas, her favorite Chinese bakery in the Bay Area. But she’s discovered that the Dublin branch is much better. In addition to hitting a higher mark of quality, some of the items at the Dublin location, baked on-site, just have a different flair. Maybe that “flair” is just the glorious power of fat: “The sweet dough here uses butter instead of margarine, and is that much better for it,” she says, and “the lard in the old wife cake really makes a difference in the taste and texture of those papery sheets of pastry.”

cvhound says her favorite items are the rich-tasting large, round custard breads; hot dog rolls; and pineapple buns—“the custard is a tad sweet for my taste, but I love the soft sweet roll surrounding the custard which to me tastes like Hawaiian bread, but better.” The sliced milk breads, she notes, are good for French toast or bread pudding.

Also recommended: tri-star bun with onion, bacon, and cheese; and egg custards. The moon cakes are famous, but may not be made on the premises like the rest. manda loves the thousand-year egg pastry (pei dan sou) and the walnut cookie (hup toh sou) at the Milpitas location.

Kee Wah Bakery [South Bay]
386 Barber Lane, Milpitas

Kee Wah Bakery [South Bay]
1718 N. Milpitas Boulevard, Milpitas

Kee Wah Bakery [East Bay]
4288 Dublin Boulevard, Dublin

Board Link: Kee Wah Bakery in Dublin

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