You either go big or go small. Such is the case of some of our famous pau stalls in Singapore.
Teochew Handmade Pau 朝洲自制包点有限公司 at Toa Payoh Lor 1 Food Centre serves up small-sized dim sum items, and is relatively popular with residents around the area.
Located near the Braddell MRT Station, this small hawker centre consists of only 40 stalls yet the food offerings are varied and interesting – which includes Come Daily Fried Hokkien Prawn Mee, Chey Sua Carrot Cake, Lao Shen Ji Si Mian, Congee 88, and Deanna’s Kitchen serving Prawn Noodles.
The Teochew Handmade Pau stall is also listed under the “Michelin Plate” in the Singapore Michelin Guide.
After the sudden closure of Tanglin Teck Kee Pau, we may start to treasure all our favourite pau shops a little better, including Tanjong Rhu Pau, Ho Kee Pau, Tiong Bahru Pau, Lai Kee Pau, and Nam Kee Pau.
This stall popular for breakfast has been selling since 1993, and one of the few stalls in Singapore that still sells pau made by hand.
2nd generation hawker, Richard, has adapted his father’s Teochew-style pau recipe with leaner pork to cater to younger, health-conscious diners.
Their traditional paus are bite-sized and comes in delicious fillings, such as pork, lotus seed paste aka Longevity Pau, red bean paste, and home-made char siew.
Offerings include Char Siew Bao ($0.80), Small Pork Bao ($0.80), Red Bean Bao ($0.80), Lotus Paste Bao ($0.80), Lian Rong Shou Tao ($0.80), Glutinous Rice ($1.60), and Char Siew Rice ($1.60).
There are bigger versions of the Pork, Chicken and Shou Tao, sold at $1.60.
Their Shou Tao are extremely popular with families intending to celebrate a birthday, especially with the elderly.
For the Char Siew Bao ($0.80), they grill their own char siew in the central kitchen before mincing to fully absorb the sauce.
With a 50:50 dough-to-filling ratio, the pau skin is delicate and puffs to a nice, smooth finish. Caster sugar is used to prevent it from being dimpled, while lard oil is added to the dough for added flavour.
Some people may feel that it is too small and not substantial enough, especially when they expect meatier fillings. You can literally pop one into your mouth like a snack.
Another one of their specialties include Kong Ba Bao ($0.80), filled with kong ba pork braised in dark soy sauce ‘til tender. Harder to find in Singapore now.
Special mention to their Siew Mai ($0.80), made using fish paste instead of the usual pork and prawns. May not be everybody’s cup of tea though, especially if you come expecting something slightly fatty and succulent.
The tip is come in a group, and order a bit of everything – you may like some a lot more than the others. One thing for sure, such traditional hand-made goodies should be treasured.
Teochew Handmade Pau 朝洲自制包点有限公司
127 Toa Payoh Lorong 1, #02-02 Tao Payoh West Market & Food Centre, Singapore 310127
Tel: +65 6254 2053
Opening Hours: 6am – 2pm (Tue – Sat), 6am – 12pm (Sun), Closed Mon