Teochew Handmade Pau
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Suitable For |
Breakfast, Brunch, Lunch |
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Price Average |
$3.4 - |
Location |
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Let's share! |
Traditional handmade pau (Chinese buns) has been a staple in many of Singaporean Chinese’s lives, especially when it comes to the famous ‘pork buns’. This Teochew Handmade Pau is also listed in the ‘Michelin Plate’ in the Singapore Michelin Guide, making it a to-go place when it comes to paus.
This is also a family business, with the 2nd and 3rd gen hawker taking over the business. Once helmed by Mr Yeoh since the early 1990s, he now passes the name to his children and grandchildren.
They work from 6.30am in the morning to open their shop at Toa Payoh to serve the morning customers and these dim sum delicacies are usually eaten in the morning.
They sell a variety of buns such as braised pork buns, longevity bun, fan choy (steamed rice with BBQ pork slices), siew mai and others. Selection of the little dim sum can range from ordering just 1 to even a whole range. I believe it can go up to the hundreds, but that would require extra preparation time. I’d say go and try all the different paus, for variety that it has to offer.
I went during lunchtime on a weekend and I didn’t have to wait long for my turn as most people ordered a small amount to take away – a great snack if you asked me. I ordered Char Siew Bao (90c) and Lotus pau (90c) as it is said that the pork bun is the popular pick.
The Char Siew Bao, also known as the pork bun, it had quite an equal dough-to-filling ratio. I was taken a little aback at the size of the pork bun. Yes, it was named the ‘small Char Siew Pau’, but for the price, it was a tad smaller than I thought it would be. The BBQ pork filling is slightly on the sweeter side, but definitely chewy and has a unique sweetness and fragrant that you can taste that it’s not store-bought. Apparently, they grill their own char siew and mix their own ingredients inside for that extra umph. For the lotus bun, the filling is smooth and sweet, and doesn’t have that texture of under-dissolved sugar. The skin – I’m assuming is the same for all their paus – has a thick, chewy and soft, best eaten when hot.
I went during lunchtime on a weekend and I didn’t have to wait long for my turn as most people ordered a small amount to take away – a great snack if you asked me. I ordered Char Siew Bao (90c) and Lotus pau (90c) as it is said that the pork bun is the popular pick.
The Char Siew Bao, also known as the pork bun, it had quite an equal dough-to-filling ratio. I was taken a little aback at the size of the pork bun. Yes, it was named the ‘small Char Siew Pau’, but for the price, it was a tad smaller than I thought it would be. The BBQ pork filling is slightly on the sweeter side, but definitely chewy and has a unique sweetness and fragrant that you can taste that it’s not store-bought. Apparently, they grill their own char siew and mix their own ingredients inside for that extra umph. For the lotus bun, the filling is smooth and sweet, and doesn’t have that texture of under-dissolved sugar. The skin – I’m assuming is the same for all their paus – has a thick, chewy and soft, best eaten when hot.
Flo
CONTENT WRITER / Duration of stay 28 years
Enjoys exploring the world through food
- Phone
- +65 6254 2053
- Modes of Payment
-
- HP / SNS
※The shop's opening hours may vary due to COVID-19.
Mon | |
Tue | 06:00~14:00 |
Wed | 06:00~14:00 |
Thu | 06:00~14:00 |
Fri | 06:00~14:00 |
Sat | 06:00~14:00 |
Sun | 06:00~12:00 |
Remarks |
- #02-02, 127 LORONG 1 TOA PAYOH, 310127
- Toa Payoh West Market & Food Centre (Lorong 1)
- NS18 Braddell CC17 TE9 Caldecott
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