Yeap Seng Handmade Pau Tim

營業中

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Ma Lai Goh is one of my favorite choices for breakfast! The cakes here are fluffy and light, so much so that they almost fall apart when you bite into them! There is a subtle sponge cake flavor to them, without being overly eggy unlike some other inferior ones. Priced at only a mere eighty cents, the cakes are really accessible and affordable for everyone To indulge in even on a regular basis when your steam cake craving kicks in! A good choice over the other fried offerings I would say!

I was craving for the famous eggtarts from Tai Cheong Bakery in Hong Kong rather bad so i decided to get just one from this dim sum stall. The crust was a thin layer with a very slight buttery taste. The eggy filling has got a nice consistency but have got very little eggy taste. Though this eggtart is no way near the standard of my favourite eggtart but it is quite passable, not too bad actually.

I am quite a fan for Egg Tart and have been hunting for the best Egg Tart in Singapore for a while now. I decided to get the Egg Tart from this stall and hoping it to be good.The custard was rather eggy and soft in texture with a nice sweetness in the flaky pastry. This was not the best tasting Egg Tart in Singapore and definitely not any closer to the famous Egg Tarts from the Tai Cheong Bakery in Hong Kong but the overall standard is not a disappointing one though not outstanding. It is not t

Yum yum yum, delicious and mouth watering egg tart for dessert. Although a little small, the egg tart was very good. The crust was still crispy, not too thick. The egg pudding was a little watery and could have been thicker but the taste was still there, strong. I enjoyed it although it was gone within three bites.

I normally order steamed dim sums, but my dining companion prefers fried stuff. I went along with her preference, and we ordered the fried shrimp dumpling (ming xia jiao). The dumpling does not have real prawns as fillings which we are quite disappointed to find (we were expecting diced prawns instead of whole prawns). However, the filling was just prawn paste with some spring onions. Also, it had been left there for quite a while, so it isn't 'fresh' as compared to when it is still slightly war