Date visited: 12/05/2018 (Sat, 935am).

Only 1-2 customers in front of me when I went to queue.

The good:

Baos (as in the skin of their baos) are smooth as they use caster sugar. Heard they also added lard oil to the dough to make it tastier.
I do like the fact that the skin of the bao wasn't too thick.
Fillings (esp ingredients like meat, fish etc) are fresh.
They make their baos with the awareness that more people are more health conscious and they tweak their recipes as time changes.
Their da bao is the average size of a normal char siew bao while the rest of the baos come in bite-sized pieces (read: itsy bitsy teenie weenie). I think it is good if you just want to try out the different baos to 塞牙缝, but also want to eat something else as well. In Teochew, we call it 'jiak teek tor' (aka eat for fun) :)

About their baos:

Their signature item - kong ba bao.
Stall uses leaner pork.
Pork is flavourful, but find it a tad dry.
I had better ones at funeral wakes.

Red bean/ lotus filling is smooth, and they don't stick to my teeth. They taste ok la. (Read: average).
I have tasted MUCH better (read: dark, very smooth, almost cream-like consistency, fragrant and unforgettable) tau sar filling:
(Singapore Bao, #01-61, Blk 29 Bendemeer Food Ctr)
But from what I know, Sg Bao no longer sells baos; only loh mai gai and siew mai.
Haven't found a match for Sg Bao tau sar filling. Really the best I had thus far.

Fan choy is not bad/ quite nice. Char siew is fresh, quite well-marinated, and not too fatty. Rice is moist, slightly soft but properly cooked. Slightly sweet, yet a tad savoury.

Siew Mai
Slightly sweet. Pork used was fresh; no porky taste.
Quite lean, not fatty.
I feel that they are definitely not as oily as the ones I have tried elsewhere tho some people commented otherwise.
Stall also uses fish (instead of prawns) and carrot to their siew mai.
Best eaten hot off the steamer as the siew mai skin hardens fast as it cools.

Price wise...
Handmade... labour costs are high these days, so we have to be reasonable with our expectations also.
Not too expensive. Quite reasonable.

My order (as shown in photo)
1x Fan choy
2x Siew Mai
1x Da Bao
2x mini Lotus bao
2x mini Kong ba bao
1x mini Tau sar bao
TOTAL DAMAGE: $7.70

Conclusion:
Taste wise... Nothing much to criticize, but nothing stellar to rave about.

Three things I really love though:
1) the baos are freshly made on that day itself!
2) the good balance between the skin and filling ratio.
3) taste wise, they are definitely still way better than those made by machines.

So, is it a place I will patronise again/ recommend?

Yes, if I'm nearby or there.
Sadly, while the items I tried are all nice, no item really left a deep/ lasting impression.
THINK:
Char Siew Bao - Tiong Bahru Pau/ Teck Kee Tanglin Pau - and you get what I mean about the taste that sets one brand/ shop apart from the rest.

Yes, it still a place I will recommend because I did enjoy my breakfast/ dining experience there.

I have a soft spot for all things handmade, and I really do hope traditional handmade baos can continue to be made by hand.
No matter what, I think handmade baos are still a notch above those that are solely made by machines. Biggest difference always lies in the thickness of the (bao) skin, freshness of the ingredients, and the effort that goes into the making of the food.
Such (traditional) businesses can only continue to stay in business/ prosper with the support of people who appreciate/ patronise them.