Chin Sin Huan Eating House

Not a fan of 包 (“bao”) per se but I always make an exception for the mini ones from “Tanjong Rhu Pau” inside “Chin Sin Huat Eating House” located at Blk. 7 Jalan Batu.
Handmade on site, I feel their “baos” have the ideal ratio of dough to filling. My all-time favourite is the Small Pork Bao. I like that the meat filling is generous, well-seasoned and juicy, and the smooth white dough that holds it, is thinnish, fluffy and soft.

DIM SUMbody say dimsum?! Pretty deco in the shop but the area is really small though. Not only that, the food are all in mini size 😂 but overall I would say everything tasted good just not filling enough. But would it reminds me of the dimsum in Hong Kong? Nope 😝

Date visited: 2/6/2018 (Sat, 3pm)

No queue, but the Yuan Yang Pau I was aiming for was sold out by the time I reached.

Tried the following:
lotus paste pau ($0.60)
char siew pau ($0. 70) &
red bean paste pau ($0.60).

All the paus I bought are bite-sized.

The lotus paste pau and red bean pau are both above average; fragrant filling(s), rich, concentrated/ dense paste, and not overly sweet. Enjoyed both flavours much.

Personally, I prefer char siew to be in the classic dark roast shade (instead of the typical red-coloured char siew shade). Anyway, having said that, Tanjong Rhu's red char siew has a lacquered/ glossy look which I like. The filling is coated in a sweet and savoury glaze. (More savoury than sweet. Would have preferred my char siew pau to be slightly more sweet than savoury).
The marinade was almost like a gloopy sauce, but I can't really call the glaze a sauce as it is not that wet. Still tasty.
An above average char siew pau.
Definitely a notch or two above Nam Kee char siew pau (-->which is a tad too salty), but IMO, I still think Teck Kee and Tiong Bahru char siew paus are better.

The dry version of this stall’s prawn noodles (it is in a small coffeeshop at Blk. 7 Jalan Batu) has become my preferred. The soup that comes in a small bowl alongside tastes more concentrated than what you get in the regular soup noodles. Their sambal is savoury and fragrant, plus whenever I ask for extra fried pork lard, the hawker is generous in fulfilling my request.

The "Yuan Yang" is the "pau" that tends to sell out quickest at this well-known stall in a corner coffeeshop. It's filled with lotus paste, red bean paste and a piece of salted egg yolk to give a sweet and savoury combination.
Personally, I feel the "pau" tastes best eaten right then and there with a cup of "kopi-o siu dai".

The concentrated goodness of this stall's broth has leveled up, and I am definitely loving it!
In spite of this, I have arrived at the conclusion that the dry version of their prawn and pork rib noodles appeals more to me because of how appetising their savoury chilli sambal is.