Ong Ong Buns is a Malaysian bakery in London. All evidence to the contrary, its proprietors respect both you and their products. That evidence consists of heaping doses of skepticism scattered throughout the menu, particularly in the baked goods.
I don't understand "moorish" in this context, but a child's head is the proper way to measure a bun, whether sweet or savory. And I appreciate the bakery letting me order something it regards as inadequate.
I'm a huge fan of eggs and I can accept the begrudged tolerance of the bakers.
The ingredient list ends with a chemical name, which I had to look up. Sulphur dioxide is a preservative. I'm not sure if this one is meant as a joke, like including dihydrogen monoxide usually is.