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From the Burpple community

Another popular stall here would be this traditional hand-made pau, where you could see them constantly making their bao and dim sum behind.

Limited options as compared to many other dim sum place, but I guess they could focus more on the quality of their dim sum items instead.

Their siew mai, lo mai kai, char siew bao and big bao are some of the highlights here.

1 Like

98 Vegetarian Food has a long history serving vegetarian foods in Ang Mo Kio for many years since 1981. And they still continue to serve until today at this coffee shop.

Popular for their white bee hoon in the morning, that serve with some ingredients. You can add on some fried items to complete your breakfast here.

Char siew, pork ribs, scrambled egg. I caught this rather ordinary caifan stall on a good day, that's why the interesting dishes.

The image of these huge chunky, thick slices of fresh grouper kept appearing in my dad’s head and that’s why I had the chance to find out this gem. The catch was so fresh that one could literally tear off layer by layer of the flesh while savouring the taste of the ocean in each slice of grouper. In order to hero the catch, the soup was lightly yet adequately seasoned to bring out the freshness of Teochew styled dish. One could ask for thin or thick bee hoon, mee sua or even rice to go with it. Definitely a good meal on a rainy day:)

5 Likes

Baked salmon on top of buttery rice with bits of raisins, corn, and sweet purple cabbage with an onsen egg atop with runny yolk gloriousness. For 7.90, it's a simple meal worth its value.

1 Like

Came across this Pau stall at Badaling Coffeeshop just a short walk away from Chong Boon Market & Food Centre bearing the name "Home-make Pau Specialist" which sounds almost identical to the one situated at Cassia Crescent. Turns out, it seems (but can't confirm) like two different entities for the name card at the stall bears the name "Traditional (Home-Made) Pau & Dim Sum". Ordered my usual three; Siew Mai, Char Siew Pau and Red Bean Pau — the former two were better than the latter. In fact, I would say that the Siew Mai bore a very good nostalgic flavour where the flavours of the yellow skin is particularly pronounced here while complimented with a little meaty flavour from the pork used in its fillings — a flavour that I sort of grew up with. Cold have been better though if the pork fillings could be packed a little tighter for a bit of bounciness though for better texture. Char Siew Pau was packed with a good amount of fillings which was less sweet, but more smoky and savoury with the thick and sticky sauce within the light and fluffy bun; quite well-executed too. Didn't like the Red Bean Pau however; the Pau felt a little too thick and dense achieving a rather bread-y feel which was far from desired. Overall I guess I would come back for the Siew Mai and Char Siew Bun if I were to venture into the area again, though if anything I would prefer their items to be served a little bit warmer in general.

4 Likes
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