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開飯介紹
Tiong Bahru Pau will satisfy all your nostalgic cravings for old-school dim sum like lotus paste buns, red bean paste buns, har gow, siew mai and chicken buns. Located conveniently at People's Park Complex, it is only a 5 minutes walk away from Chinatown MRT.
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營業時間
今日營業
08:00 - 21:00
星期一至日
08:00 - 21:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
Was craving for some meat thus decide to buy a big pau to satisfy my craving.I prefer my pau with savoury fillings instead of sweet fillings. Sweet fillings tend to cover over the fragrance of the pau skin, unlike savoury fillings which complements the pau skin.The pau tastes very nice, its skin is not too thick and fragrant, and its meat filling is juicy and quite generous,made me craving for another one.
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I went to Tiong Bahru Pau at Jurong East for my breakfast last weekend. Although there are about 15 people in front of me when I joined in the queue, the queue moves quite quickly, so don’t be deterred by the long queue, because it is quite fast. I ordered two egg tarts for brunch later and for on the spot eating, I ordered the fan choy, har gow as well as siew mai to share between my mum and I. The items that we had there are good, but my favourite has to be this egg tart which we bought back home as takeaway. The egg tart is very smooth and eggy and it is not too sweet. The egg tart shell is also very delicious with a buttery fragrance to it. Each egg tart costs $0.90 which is quite reasonable since the egg tart filling is quite a lot and more importantly, it is delicious.
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The lor Mai fan from tiong bahru pau is about the best in Singapore in my opinion. The rice is soft fluffy and very fragrant and flavorful. The chicken is tender and tasty as well but really the star of the show is the delicious rice. This lor Mai fan freezes well too! So we always buy a few to keep in the freezer for breakfast throughout the week. Just needs a quick steam to warm it up!
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Since I am already at Tiong Bahru food centre, I decided to buy some dim sums back home for breakfast the next day. I got the char siew pau and the tau sa pau, five of each and 10 in total. Between the two paus, I like the char siew pau better. The char siew is seasoned very adequately and the pau is full of juices and moisture from the seasoning. The char siew is not too fatty as well with lean meat making up the majority of the pau filling. The best thing is that the pau skin is also not too hard and it is very soft once you reheat it in the steamer.
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Shui jian paohave been eating Tiong Bahru Pau since i was a little girl. My mom used to buy some tiong bahru pau and dim sum whenever she brought me and my siblings to visit my grandmother who stayed at Tiong Bahru. So i know Tiong Bahru Pau are really very well known for their dim sum and pau almost a 'decade' ago. hahaI love most of their pau, but especially love the char siew pau! The skin of the pau is so soft and fluffy and love the Hong Kong style char siew which is darker in colour. Its a little saltish and a little sweet at the the same time. Its simply yummy! Slurps!
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