Tiong Bahru Pau

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For a full story coverage, please visit:http://www.epinosh.com/2012/10/tiong-bahru-pau-singapore.htmlOriginating from the Guangdong province of China (my grandfather was from China), these Chinese buns were made from milled rice flour, stuffed with diced BBQ pork tenderloin. They are one of the popular dim sum snacks these days and the nostalgic take-away versions are from Tiong Bahru Pau and Teck Kee. The buns are mostly steamed but there are baked alternatives. I am accustomed to the steamed

I was having lunch just couple of tables away from this stall and saw some pastries being freshly delivered and I spotted this bun being placed at the top of the counter. The gloss of the bun attracted me and told myself, I shall have some of them to take away. I got a couple of things and this bun was actually a char siew bun, the char siew was not cubed but came in thin slices and actually the sauce was not too bad as portion as generous too, only I felt that the dough of the bread tasted more

Have always enjoyed the famous pau from tiong bahru pau. I usually would order the usual char siew pau as i like how the pau has generous fillings of char siew in it and there is an option of the small or the large pau but i prefer the small pau. The skin of the pau is not too thick and that makes it a bonus point as well. It costs $0.90 for one. Didn't manage to get the char siew sou this time but the next time i would definitely get it as well.

I think sometimes the outlet plays a part in the food. Previously, when I went to other outlets, I found the skin of the har gow too be too rubbery and thick and the filling to be too dry. However, at this outlet, I think the har gow is done reasonably well, the proportion of the filling to the skin is just right. This time around, I ate the tau sa pau and although it is really quite mini, but it really packs a punch. I love how smooth the tau sa is and at the right level of sweetness too.

Was around chinatown area so deliberately made a detour to the People's Park Complex to buy siew mai from Tion Bahru Pau. When I was there, there was a short queue. Their siew mai is quite a big one with a generous filling. From what I taste, the inner fillings was made of chicken meat and has water chestnut. So when you bite into it, you can taste the sweetness from the water chestnut. The siew mai will thus be moist and not dry. Very delicious.

The famous Tiong Bahru Pau has it loyal customers and I am one of them. I loved their char siew pau which is fluffy on the outside with a generous amount of char siew fillings in the side. Have it while it is piping hot is the best. The skin was not too thick and has a very smooth texture. The fillings were well marinated and it tasted sweet. Together with the skin, the sweetness will be balanced out and it just taste delicious. Their siew mai is also quite good. I usually have it as a snack.