From Nam Heong Ipoh Heritage Cuisine, which had recently opened its very first store in Singapore at the Food Republic in 313@Somerset. Got intrigued with the various pastries at display at the counter.

While the Nam Heong Egg Tart seems to be all the rage here, the Nam Heong Chicken Sou was actually my favourite item. There seems to be always an impression floating around for Char Siew Chicken pastries that they just feel lesser of those that are made of pork, but the Nam Heong Chicken Sou defies all of that — the Nam Heong Chicken Sou here features a flaky pastry on the exterior with a slight sweetness from the glazing over the top, while the pastry reveals lean meat within that is coated with all that thick sweet-savoury XO sauce (pretty generous with it too) that usually comes with BBQ pork buns; almost on par to that of very well-established dim sum joints. A pretty impressive feat for a variant of a BBQ chicken pastry to say the least; pretty convinced to actually get this again the next time I am at 313@Somerset!