Johor Bahru Pau / Tim-Sum

Their yam pau is of PERFECT sweetness and they even added ginkgo nuts so it is like Orhnee inside a soft bun 😍😍 so good!! They even have this Hainanese Chicken Rice pau and it rly tasted like chicken rice 😂 They made me crave for more of their other special paus ❤

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.

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.

👍👍

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!

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!