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Traditional Food

Traditional Food

Featuring Maxwell Food Centre, Tiong Bahru Galicier Pastry, Golden Mile Food Centre, Alexandra Village Food Centre, Bedok Interchange Hawker Centre, Dona Manis Cake Shop, Tampines Round Market & Food Centre, Ji Xiang Confectionery, Poh Cheu Hand Made Soon Kueh and Ang Ku Kueh, Hiap Joo Bakery & Biscuit Factory 协裕面包西果厂
Susana Tan
Susana Tan
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As with the rest of their food, this pau is very well-made. It is a small pau that I can finish off in two bites.

Their paus has that fragrant pau smell that we are so familiar with and that I so love. When you try to tear the pau into two, you will realised that DTF’s paus have pau skin that is chewy (more so than at other places). At first sight, the yam paste look pastey and sort of rough, but is actually quite soft. Subtly sweet, the paste is actually quite nice.

Overall, quite a nice pau.

My favourite is still the black sesame pau though.

The beautiful thing about Din Tai Fung is, you can order just one of this to try out. As with the rest of their food, their paus are very well-made. It is a small pau that I can finish off in two bites.

Their paus has that fragrant pau smell that we are so familiar with and that I so love. When you try to tear the pau into two, you will realised that DTF’s paus have pau skin that is chewy (more so than at other places). At first sight, the red bean paste look rough. However, it is not. It is like tasting red beans without the ‘skin’. Not too sweet, the paste is soft and nice. I actually prefer the sweetness level of their red bean paste (rice) dumpling to this.

But I must say this is still a nice pau made with good quality red beans.

My favourite is still the black sesame pau though.

One of the most expensive traditional tau sar piahs in SG.

Love the supremely light, flaky pastry and the smooth, fragrant, and sufficiently sweet mung bean filling.

One of the best as well.

They can be a tad oily as well.

Just outside Chinatown point is Poh Guan Cake House; 531 Upper Cross Street, #01-57 Hong Lim Complex, 050531.

Poh Guan sells excellent tau sar piah that is on par with Thye Moh Chan's standard (in terms of quality/ taste of their tau sar piah), but at a much lower price, maybe around two-third the cost of Thye Moh Chan.

Bought from both and compared... Really can't tell any difference.

You can try both out. Maybe you can.

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This is the one of the very few items on the menu here I won't recommend.

I love a good Liu Sha Pau, but the Liu Sha Pau here doesn't work for me. I prefer my Liu Sha Pau to be more savoury than sweet.

Theirs is just too sweet, oily and rich for me. In general, for salted egg yolk dishes, when it is too sweet, the sweetness hits you first, before the other flavours come out. Without the right amount of salt, it is hard to get a balanced salted egg yolk flavour. That's why for salted egg yolk stuff, if it is too sweet, it doesn't work for me.

Anyway just a word of caution.
I made the mistake of biting straight into this and the molten (I should say watery) egg yolk spilled over and scalded me. I did it very slowly but still, the hot lava goodness overflowed. It didn't just burn my mouth, but my fingers and hand as well.

If you love a sweet, watery Liu Sha Pau, this might work for you.

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The beautiful thing about this is you can order just one of this to try out.

It is a small and very beautifully-made pau. I can finish this off in two bites.

The pau has that fragrant pau smell that I so love. At first bite, there is a very very subtle hint of bitterness, but this is the only time you will taste that.

The remaining bites you take to finish the pau off will only make you love this pau; more with every subsequent bite. The sesame paste is not too oily nor too sweet. It is very fragrant and has a nutty taste. It looks slightly pastey, but is actually super smooth; not the watery kind that drips out like a lava flow. This is pure unadulterated and smooth sesame paste. Delicious!

The pau skin is not too thick. It is soft and slightly chewy (more chewy than most other pau skin elsewhere).

It is definitely one of the best black sesame (paste) paus I have tried, if not the best.

Din Tai Fung at Tampines Mall is highly popular. If you are dining in a big group, go very early (4plus in the afternoon) or very late (8plus). The peak hour is usually from 5-7plus in the evening. The queue is not too bad if you go in twos. But just be prepared to queue otherwise.

Tried out their traditional steamed layer cake for the first time. It is pale yellow in colour and the layers are clearly obvious, reminding me of kueh lapis (but definitely not as dense/ oily as kueh lapis).

The steamed layer cake here is moist, very soft, and I could peel the layers off, layer by layer. The cake is smooth, yet slightly chewy. The texture reminds me of warm bread that is still chewy, albeit a bit softer.

Subtly sweet, this is a delightful snack!

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The fan choy here uses the same wonderful gloopy char siew sauce as the char siew pau and the filling for the chee cheong fun.

The fun choy comes packed with ingredients; 1/4 of a hard-boiled egg, reasonably (thick enough) slices of char siew, fragrant mushrooms (and that delectable gloopy char siew sauce).

The rice is soft, but not mushy.

At first sight, the sauce on the fan choy looks gluey. But it is not.

I actually ordered another fan choy after I was done with the first.

👍👍

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They offer prawn siew mai ($3.20 for 3 pcs) as well.
The good thing about this place is you can choose to buy just one (Pork) Siew Mai (for $0.80 or was it $0.90) if you wish to.

Pork used for siew mai is fresh. While the size of the Siew Mai here is not as big as Tiong Bahru Pau's one, I still consider the Siew Mai here pretty good.

Compared to other places where prawns and/ fish are added, their Siew Mai only consists of pork. This is the type of Siew Mai I had when I was young; Very savoury (no sweetness), meaty, but without any porky stench. And the meat is tightly packed as well. Yet, their Siew Mai is soft without being too fatty or oily.

Ho chiak!

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Like their tau sar (aka red bean) pau, their lian rong pau is one of the best I have tried.

Like the Tiong Bahru Pau's lian rong pau, the lian rong pau here is pretty amazing.

The lotus paste for this lian rong pau is tan-coloured. The paste is rich, soft and smooth, with a hint of fragrance of caramel. It is almost creamy with a satiny sheen.

While I wouldn't say the (pau) skin is thin, fortunately, the skin is soft and light, and it doesn't stick to my teeth.

Really love their lotus seed paste pau! Absolutely amazing!

Ever since Singapore Bao (Bendemeer Market & Food Centre) stopped making tau sar pau, I have been searching for a good (I mean amazing) tau sar pau.

The handmade tau sar paus from Nam Kee Pau/ Teochew Handmade Pau doesn't even come close to this place's tau sar pau. The same goes for their lotus (seed) paste paus as well. (A separate post for Lian Rong Pau later on).

While I wouldn't say the (pau) skin is thin, fortunately, the skin is soft and light, and it doesn't stick to my teeth.

The tau sar pau from this place comes pretty close to my dream/ ideal tau sar pau. The fragrant and soft red bean paste is very smooth and rich, almost to the point of creamy. Not too sweet, I have to say the tau sar filling here is amazing!

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I love a good char siew pau. My favourite char siew paus are from Tiong Bahru Pau and Teck Kee Tanglin Pau.

Taste wise, I will place the char siew pau from this place in the same league as Tiong Bahru Pau and Teck Kee Tanglin Pau.

The char siew filling is not the roast/ brown-coloured type that I prefer, but after I tried their chee cheong fun, I knew I had to try their char siew pau and fan choy out as well too.

I wouldn't say the (pau) skin is thin, but fortunately, it is soft and light, and it doesn't stick to my teeth.

The amount of pork filling here is slightly less(er) than Tiong Bahru Pau's BBQ pork bun. This stall uses minced/ shredded BBQ pork whereas Tiong Bahru Pau uses chunks of bbq pork. While the BBQ pork filling here has/use less spices (than Tiong Bahru Pau) to flavour their bbq pork filling, the moistness of the delectable sauce makes up for it.

I find the balance of sweetness and savouriness of the char siew filling here on point and I prefer my char siew paus to be both savoury and sweet (perhaps even a tad more on the sweet side).

IMO, the char siew pau from this humble place definitely tastes better than the ones from other so-called (more) famous Pau Shops (Tanjong Rhu Pau/ Teochew Handmade Pau/ Nam Kee Pau).

Definitely worth trying out and coming back for!

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This very simple steamed rice rolls is made of rice flour, corn starch, water, and a bit of cooking oil and salt.

Chee cheong fun is also known as steamed rice rolls in English. They are usually made of rice flour, corn starch, water, and some salt and cooking oil, steamed to perfection and served with (thick, dark) sweet sauce or (light) savory sauce.

Steamed rice rolls are either commercially produced or handmade. Johor Bahru Pau / Tim-Sum's cheong fun is handmade. They offer prawn chee cheong fun (at $3.20 per serving) too.

The rice rolls are made fresh when you order. They are, as expected, soft, silky and smooth.

The sauce that came with the chee cheong fun is the light, watery, savoury type. It has a subtle sweetness but it is not overly sweet (unlike Pin Wei's @ Pek Kio FC's Chee Cheong Fun sauce, which I find too sweet).

The char siew filling here gave me a surprise! Usu the char siew filling you get for the chee cheong fun are the dry, minced BBQ pork type. However, the char siew filling here is moist as it comes in a gloppy sauce. You might think the gooey sauce would ruin the rice rolls, but I assure you, it doesn't! A wonderful complement! Very delicious indeed!

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