Dr Leslie Tay •
21 Nov 2011 • 249 reviews • 562 followers
The simple things in life are often the best. When it comes to soft buns, we Singaporeans have been spoilt for choice since Breadtalk started the trend of the fancy soft buns years ago. Before that, we were all quite happy with our curry buns, hot dog buns, coconut buns and luncheon meat buns. Since then, we now have buns with seaweed, pork floss, walnuts and all sorts of exotic ingredients, a lot of which you will never come across in your friendly neighbourhood Aunty Lucy supermarket (NTUC).
However, I often buy these fancy buns only to find that they look better than they actually taste. There is no secret to a satisfying soft bun experience. The buns have to be warm, velvety soft and sweet. When that is the case, a simple slice of luncheon meat is all you need to put you into bread heaven. OK, maybe that was a little too simple. You also need a cup of hot teh si or kopi si depending on your preference.
There is no fancy stuff here at this traditional bakery which has been around for the past 30 years. You will still find your classic curry buns, red bean buns and sausage buns, not to mention custard puffs. Of special mention are the curry buns, which were generously packed with potato curry. They are all satisfyingly good and the continuous queue of people ensures that the buns are always fresh out of the oven. The ham and cheese is another hot favourite here, but for me I can just buy a couple of luncheon meat buns and be really happy. Best of all, they are all less than a dollar each.
Well, it goes to show that at the end of the day, you don't really need some fancy name and ingredients to have a great bun experience. Give me a luncheon meat bun any day but make sure it’s fresh out of the oven!