honk honk sandwich

imagine your girl {the queen of everything doughy}
craving a crusty baguette like its the rose cafeteria honey mustard. maybs it was the jetlag, maybe it-- no actually it was because crust really does not exist in hong kong. in the grocery stores, yeah, bread has a dark brown layer around the edge, but the texture never changes. in restaurants? forget about it. twice i was tempted to ask them to leave the crust on, until i realized that, wait this is actually miraculous. {because crust is just one of those things i am obligato about since i turned eight and learned the meaning of tact...} so for my entire time in hk i didn't ask questions and indulged in extremely simple sandwiches on milk bread. none of them had mustard, but that is another story. here is a run down on the sammies i ate in hong kong:

pork, mayo, tomato {lan fong yuen, top photo}: hopefully you are either with someone who knows, or are thinking logically when you walk by a really long line that seems to be snaking around behind a rando milk tea stand. because you don't want to miss this little pork bun that looks like it should be in a happy meal, but tastes like you need eight more. 
egg, mayo, tomato {deli & wine, second from top}: something got lost in translation when i ordered this at breakfast time, expecting a breakfast sandwich. it was, in fact, my first exposure to egg salad.
egg {australia dairy company, third photo down}: by the time you've done your time on line, been hurried through a room packed with hong kongese families that is reminiscent of a jewish deli, sat at a tiny table with strangers, and directed to a menu completely in chinese, you are ready to shit your pants. but if you've done you're research, or have eyes, you know just to get the scrambled eggs with bread. you have no idea where these eggs are from or what is in them, but they are hands down the best scrambled eggs you've ever had.
beef brisket, special peanut sauce, steamed buns {crystal jade, bottom photo}: shocking. i would fly back to hk just to eat these.
can someone talk to me about why some countries are all about crust and others just aloof to the whole thing?