While I was there, I got a chance to sink my teeth into the paus (buns) and they were yummy! The curry pau, which was selling quite well a few years ago but ceased production during the crisis with Malaysian pork, was back on the menu again. The curry was very mild, so even the kids could eat it. I think this could be even better if they could give the curry a bit more of an umami kick. Perhaps a nice creamy beef rendang might do the trick (4/5).
The chui pi toufu (crispy skin tofu) was basically egg tofu with lots of other ingredients wrapped in bean curd skin. It was quite light but very tasty and I couldn't stop eating it. It went really well with sweet chilli sauce (4.25/5). I am glad that they sell the yuan yang pau here as well (buns with double filling). Not readily available nowadays, the yuan yang pau is made from red bean paste, lotus paste and salted egg yolk. Here, they used a special layered skin for this pau which I felt was a tad too thick. Otherwise, the red bean and lotus paste were good (3.75/5). I haven't had a great char siew pau in a long time and their char siew pau really hit the spot for me. I think the char siew filling is one of the best ones around (4.5/5).
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