影片
電話號碼
6532 4797
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
09:00 - 16:00
星期一至日
09:00 - 16:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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 ones since young.The sizable chicken bun is always so gratifying. Without a trace of stickiness on the root of your palate, the skin was marvelously soft and not overly thick. You will find chunks of fresh chicken meat with a touch of ginger, soy sauce and a bit of Chinese rice wine. Nope, no egg was stuffed in there unlike other places where Big steamed buns do. Without that extra calories, I could eat them with ease.The memories of my grandfather starts flowing when the stall-holder pickup that vapouring BBQ buns from the steam tray. It was a complete solace. The act of unfolding the skin to reveal the glazed ingredients was equally heart throbbing. With the roasted pork so well browned and glossy looking, I couldn't wait any longer to taste the sweet oyster seasoning in the meat. The candied mixture add so much flavour to the tender pork, every time with the right consistency. Watching the laving juices wetting my fingers and dripping down my wrist is visually appealing. Did you feel the joy? I will never stop at the savory even though the sweet ones seem to attract the older crowd more. My grandfather was one of the avid fan of the bean-paste filled buns. The shiny smooth white exterior hides a pool of creamy red bean paste. For a less sugary variation, go for the lotus paste which came with robust lotus seeds flavour that was flowy as well. It was mind rupturing each time I sank my teeth into the fluffy bun to penetrate the fillings. Truly unimaginable.
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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 of the flour and I wasn't used to it. I think it was at $1.00 each.
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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.
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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.
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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.
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