I'm trying to find "Hong Kong flour"
"Hong Kong Flour
Hong Kong flour is an all-purpose flour that is highly bleached. Pau that is made with Hong Kong flour will turn out whiter than those made with normal flour. Hong Kong flour is most suitable for making steamed pau. It is available at specialist cake shops or in large supermarkets."
One of my co-workers in-laws specified it. They make some awesome Vietnamese steamed buns. He said that they tried "American" flour, which I can only assume is all-purpose bleached stuff you find at the market. We're in the South Bay and they've tried the larger Asian markets (i.e. 99 Ranch, Marina). Any help would be appreciated!