Dr Leslie Tay •
23 Nov 2011 • 249 reviews • 562 followers
The Teochews are famous for many things. Char kway teow, chai tau kway, Teochew porridge, mee pok tar etc, but not for pau which is what made this stall so unusual.
Known as “Teochew Handmade Pau”, the kong bak pau (stewed pork bun) was tasty, though a tad dry. It was largely due to the fact that they used lean meat instead of braised pork belly in their attempt to make it healthier. It was so yummy that you could finish it in two mouthfuls, or one if there's no one around to see how big you can open your mouth (4/5).
The stall is also famous for their char siew pau, but I didn't really think much of it. It was good, but pretty much like many other char siew pau elsewhere. It also lacked a charred flavour that makes char siew palatable (3.5/5).
On the other hand, their big pau was good. Not fantastic, not super juicy but it had a very different flavour than the usual big pau and definitely worth trying if (4/5).
Of all the items I tasted that day, the best one for me was the siew mai. I liked it not because it was the best siew mai I had ever tasted, but because it’s novel. Here, they used fish instead of prawns as the filling and rather than having a bit of crab roe, the orange colour was made from carrots. So it was delightful because it was unique and quite tasty (4.25/5). In fact, all the items here were quite unique except for the char siew pau. If you are looking for something different in dim sum, this is the stall to visit