影片
開飯介紹
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Teck Tee started back in 1948 when the founder started a roadside stall to sell paus, so that it would go mass-market. They make the paus by hand and the char siew for their signature char siew pau are roasted in charcoal ovens.
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營業時間
星期一至日
10:00 - 21:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
Wandering from Tiong Bahru MRT to Tiong Bahru plaza, I chanced upon this pau shop admist other bakeries like Four Leaves, Polar and Crysyal Jade MyBread. Sandwiched between subway and a dumpling store is this miniscule pau shop.I tried their big chicken pau for $1.80. It was indeed big! The meat was juicy and tender. The bun itself was so soft and melted in your mouth. Best part, there was a wedge of hard boiled egg in the pau, something that even Tiong Bahru's big pau is now lacking!Maybe it's because I was eating it straight out of the steamer, hence the experience was so good. Nonetheless, do not belittle this chicken pau!
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I had my usual chicken da pau (big bun) as I was feeling a little hungry. I have always love Teck Kee Tanglin Pau's da pau as I feel that their da pau is up to standard, using chicken thigh meat which makes the pau juicier. However, I was quite disappointed with the da pau I had. It tasted very bland, like they forgot to marinate the meat with salt. I was quite puzzled because it is nothing similar to the one I had before. I hope they can maintain their consistent so as not to let their customers down with the taste.
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