Pu Dong Kitchen

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)