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2011-06-22
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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
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 for the pau can be thinner though. It was thicker than I remembered.
As for the hargow, it was disappointing. The skin is far too thick and the filling for the hargow is meat instead of a fresh crunchy prawn. As such, the filling and the skin both do not make the cut, making this a sub par. I must really try the ones back at the branch at jurong east to see if the standards have dropped.
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