The famous Wu Pao Chun Bakery from Taiwan has opened in Singapore at Capitol Singapore.

Here’s why the hype: Baker Wu Pao-chun 吳寶春 himself found fame when he won the Les Masters de la Boulangerie world-championship held in Paris.

He is known for created “Champion Breads” of Red Wine Logan and Lychee Rose Royal bread which included rose petals, dried lychees and millet wine.

While there are outlets in Taiwan’s Kaohsiung, Taichung and Taipei, this is Wu Pao Chun’s first flagship store in South East Asia.

Wu Pao Chun Bakery’s opening may bring about new-found attention to Capitol Singapore (previously known as “Capitol Piazza”), which has been less visited in the recent year due to low foot-traffic and shops leaving.

A revamp of the mall is in the works.

Walking in, you may feel that Wu Pao Chun Bakery is “BreadTalk 2.0” with its décor, shelf displays, bread offerings and even the Toast Box nearby. Just FYI, BreadTalk has an 80% stake in this joint venture.

The two main breads to look out for are the award-winning Red Wine Longan and Lychee Rose Royale ($20.80 each), handcrafted in small batches, available only at specific timings.

There were customers looking around the large breads, some questioning about the heavy price-tag, but they are still frequently sold out.

I read online reviews commenting about the high prices of the breads – TWD350 (SGD15.25) in Taiwan, and RMB95 (SGD18.90) in Shanghai. Well, Singapore’s prices take the cake for now.

Talking about China, Wu Pao Chun Bakery’s opening in Shanghai was not without its share of controversy, with many Chinese netizens calling for a boycott due to his previous remarks on the mainland market.

Looking at initial response, Singaporeans seem welcoming of the bread shop amidst the slightly higher prices.

The staff members were generally friendly, and there was even a Japanese supervisor who would welcome with ”Irasshaimase”. (Though that made some customers wonder if this was a Japanese bakery.)

Good to know that for the Singapore store, the team has developed around 60 products after many rounds of research and development, including over 10 kinds of regionally-inspired new flavours to cater to Coffee-C, Durian, Saawadee – a green curry bun, TomYummy and Kaya Kebaya.

I bought and tried a couple of breads, the quality (softness) and variety (with many types of fillings) were slightly higher than the average bakery here.

Here are some of the Wu Pao Chun bakes you can expect:

Red Wine Longan ($20.80 for whole bread)
With fresh longan smoked over 6 days using a recipe accentuated with red wine, wheat sprouts and walnuts. This is the best-selling bread in Taiwan.

Lychee Rose Royal ($20.80 for whole bread)
The dough is said to be drunken overnight in an artisanal blend of lychee wine, black-leaf lychee and natural rose petals.

While the Red Wine Longan is the best-seller in Taiwan, the Lychee Rose appears to be more popular with Singaporeans.

Satay Satay ($3.50)
Inspired by the Singapore hawker food, this is filled with satay chicken, satay sauce and cheese, topped with onions and peanuts.

Delicious, probably my personal top 3 here.

BellaChan ($3.80)
One word, “Shiok”. The BellaChan is named after “Belachan” (get it?), so this chicken bun has an addictive tangy-lime and spicy kick.

Coffee C ($2.80)
An aromatic bread infused with Nanyang kopi custard cream and roasted peanuts.

Kaya Kebaya ($2.20)
Soft french bun with kaya and butter filling. Your parents would likely enjoy this.

Durian ($3.50)
Luscious Mao Shan Wan durian fillings with fresh pandan juice mixed in the dough.

Tom Yummy ($2.60)
Filled with mildly spicy tom yum chicken

Spicy Tuna ($2.80)

Sawadee ($2.80)
Bun with rich green curry chicken, mushrooms and cashew nuts.

Mentaiko Baguette ($3.00)

Sausage Roll with German pork sausage ($2.20)

Spring Into Life ($5.20)
Bread with ham, cheddar cheese and mozzarella cheese.

Spring Blossom ($2.20)
Soft and chewy bun topped with spring onions and shallot oil. This simple bun ended up to be one of Singapore’s top favourites.

Fuji Spring ($2.20)
Matcha almond topping, red bean cream cheese.

Brown Sugar ($3.40)
With melted brown sugar imported from Taiwan.

National Day Special: Bubur Cha-Cha ($5.20 per Bunssert Set with Mango Sago Coconut)
Created for the National Day celebrations, Mr Wu was inspired by the local desserts he tried during his stay in Singapore.

Instead of the usual suspects, he decided to create chilled dessert buns called “Bunssert” based on the local dessert of Bubur Cha Cha.

The result is a soft bun filled with sweet potatoes and taro cubes, with creamy chilled coconut custard bun. Surprisingly delicious and smooth, and not too sweet as well.

National Day Special: Mango Sago Coconut ($5.20 per Bunssert Set with Bubur Cha-Cha)
I was quite looking forward to this as “Yang Zhi Gan Lu” is one of my favourites, and this did not disappoint.

The chilled dessert bun includes piped coconut custard and springy sago pearls, topped with roasted aromatic coconut flakes.

National Day Special: Pulut Hitam ($2.20)
Completing the trio of sweet buns created for the National Day, the Pulut Hitam makes a good tea-time snack.

This contains sticky glutinous rice sweetened with red beans resulting in soft grainy texture, within pillowy coconut milk rolls.

Original Soy Milk ($2.80 for 300ml bottle)
The Wu Pao Chun Bakery also includes a seating area, for you to have cold soya bean milk along with your breads to wind down the day.

Wu Pao Chun Bakery
Capitol Singapore, 13 Stamford Rd #01-19/20, Singapore 178905
Opening Hours: 8:30am – 9pm (Mon – Sun)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. This post is brought to you in partnership with Wu Pao Chun Bakery.


  1. May i know why all the bread prepared are done without any gloves and with BOTH HANDS at capitol outlet. Can be seen thru the glass windows. Almost vomitted. Why is there such a practice? Nobody went for food and hygiene course?

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