Video
Read full review
2013-05-02
78 views
After the closure of my favourite Pau shop located in A.M.K, I had been searching around in Singapore for paus that matches it taste.As we are in the area of Serangoon and on the way back home, we decide to bring some tasty paus home for my parents. Teck Kee Tanglin Pau was founded in 1948. Im sure many who are in the generation of our parents had heard about this bombastic name famous in Pau Making. Today Teck Kee Tanglin Pau has quite a number of branches located in Singapore . And this place
As we are in the area of Serangoon and on the way back home, we decide to bring some tasty paus home for my parents.
Teck Kee Tanglin Pau was founded in 1948. Im sure many who are in the generation of our parents had heard about this bombastic name famous in Pau Making.
Today Teck Kee Tanglin Pau has quite a number of branches located in Singapore . And this place that I had just gone was rather old school and seems abit run down from its outlook.
The location where Teck kee Tanglin Pau is special to me as it was located by the road side of serangoon road and we just stop by the road side and quickly ran into the shop to grab their paus back into our vehicle.
Like many other dim sum shop, they cant go without a proper steamer to keep the buns warm and to serve customers who like to eat them on the go, especially when one can drop down on the road side and get a quite bite off the goodies!
Siew MaiMost of the siew mais in the market has strong flour or "ki" smell especially on the yellow portion of the siew mai but not in this case. Teck Kee's siew mai has a distinct porky smell with a little bit of peppery taste. It taste good even without chilli sauce. Good on the go, especially when it was served hot!
Costs: S$0.90
Har KowI would not say this is the best Har Kow (Prawn dumpling) that I had eaten so far. But as far as the wrap/skin of the dumplings is concerned, theirs are thin, moist and fillings are tender.
Costs: $0.90
Signature Char Siew Pau (small)Teck Kee's Pau Skin gives out a little tinge of sweetness which is not found in most paus.
Bought 8 little small Char Siew Paus where 6 are being pack in a box and the other 2 squeeze together with the Big Paus.
Normally I do not flip over and take a look at the base of the paus, but Teck Kee had caught me in with surprise and laughter while I saw the imprints at the under side of the Paus. *giggles*Represented with a fat man in the middle as their trademark and they name it Teck Kee Fatty Pau. Interesting!
Char Siew Pau fillings are very tasty. If I were to compare Ho Kee's with Teck Kee's, I will definitely give a thumbs up to Teck Kee's.
Chicken Pau (big)For big buns, the fatty man is wearing a colored shirt in the prints. Ha! I still cant stop smiling! Their idea is good, people enjoy the food and enjoy the picture. Too bad for now, they used to have prints on their plastic bags too.
As I bite through the big chicken pau, it gives me a "hmMmmm Sooo good feeling". This traditional meat bun is great. Think back of what I actually saw from the shophouse, the paus are freshly make by the staff in the kitchen. Meat is fresh and juicy, not oily at all. It beats the common coffee shop paus hands down!
A quarter of hard boil egg has been included together with the chicken meat. Instead of seeing all minced meat, I have a big cube of chicken meat in my Pau fillings. Super Happy to see that!
Their superior quality product with their special technique of dough making is a legend in Singapore. Just hope that this tradition and heritage of the Dim Sum will not be forgotten.
Post
