A Piece of Cake

   Hong Kong style bakery
    . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
  
   514 S King St        International District 
   206 / 340-8838                          website
  
   -since 1980   
  
    no interview available

blueberry mousse cake

Duk Li Dim Sum

 
Hong Kong style small dishes
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
    
664 S Weller S     International District   
206 / 340-6122                        website
  
-closed Tuesdays
-sweets include egg custard tarts, rice cake, Mexican bun, and Malaysia cake 
(a soft steamed cake with coconut milk and brown sugar)

no interview available

Mon Hei Bakery

     
ALERT JANUARY 2014:
Mon Hei and neighboring businesses are currently closed due to massive damage caused by a 12/24/13 fire on the upper floors of the bakery building.   


Chinese / Hong Kong style bakery 
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669 S King St      International District
206 / 624-4156                          website

-closed Tuesdays
-signs in Chinese, English, Vietnamese

       
Interview with manager, Annie Fok

Pacific Cafe Hong Kong Kitchen

Hong Kong style desserts
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
    
416 5th Ave S         International District   
206 / 682-0908                           

-closed Mondays

No interview available 

Sub Sand

  


    Hong Kong style street treats
     . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
  
    419 6th Ave S         International District 
    206 / 682-1267                           website    
  
    -newly expanded with extra seats     


 Interview with owner, Tom Dang

Yummy House Bakery

  
Hong Kong style cakes and breads
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
    
522 6th Ave S         International District   
or 515 S Weller St 
206 / 340-8838                           website
  
-English and Cantonese spoken      


Interview with owner, Karen Poon