Tiong Bahru Pau

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I like Tiong Bahru Pau. Their pau and snacks are very famous. These are eggs tarts and char siew pastry from them. Their egg tart is very crisp and can feel many layers when you bite. Their egg is very smooth and not too hard or too soft.Their char siew pastry also very crispy with their outer layer. Their char siew filling is very rich in taste. Really very well marinate and cook.

Didn't think I want to get any pau from here, only seeing my friends are queuing to buy and moreover they say that their chicken pau is good. My usual buy is the big pau with pork inside and this time I shall try the chicken pau. I must agree with my friends, the chicken is lean and well marinated. I can feel the gravy oozes out at every bite. I do like it and the cost for each pau is $1.50.

The outlet at Toa Payoh has two entrance as it's situated in between the center.Whenever i'm at Toa Payoh,i will surely ta pau their infamous paus,siew mai,yam pastry and spring rolls which all tasted more like you are in a Hong Kong tim sum.The char sau has a rich ,dark colour and the chicken pau/pork pau are very tasty.Siew mai are big and the meat is so tasty like you are biting into a sio long pau meat fillings.Yam are generous with bits of char siew and green peas in it.

Bought a char siew pau and char siew pastry for my supper when passed by this shop after knocking off. Love the char siew filling of the pau and pastry. It tasted more like the Hong Kong style char siew which is darker in colour. Its a little saltish and a little sweet at the the same time which i really like.And the skin of the pau is soft and fluffy and the pastry texture tasted flaky and nice.

Tiong Bahru Pau is quite well-known for its paus and dimsums. It has been quite sometime since I last got the paus and dimsums from this stall and I was surprised to find it has one branch here in Toa Payoh. I decide to get some home for breakfast the next day. The char siew pau is as good as I have remembered it to be. The char siew is more of like the HK style char siew which is darker in colour which is more authentic than those Kong Guan paus with sweet reddish-coloured char siew. The skin f