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Hawker Stalls J jaychew November 05, 2012 527
Little white gems
(Updated: December 26, 2012)
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Mention char siew pau and the image you probably will visualize is an average sized puffed up white bun with red char siew in side. At tanjong rhu pau, the char siew pau is small, and the bun's skin is smooth and not overly thick, while the filling is rich with meat and sauce, they are really little pieces of heaven in every bite.

The big pau which is filled with tender and tasty meat is also not to be missed, and it is almost as good as the char siew paus. What I enjoy most however, is the siew mai, which is not your regular meat paste dim sum, but the pork is chunky and more tasty, and the yellow skin does not have the amino acid taste as in normal yellow skins.

If visitng the geylang branch, do check out the other fried dim sum choices such as yam puff, as well as the mango pudding, which are restaurant quality and very good. Do be prepared for a wait when ordering, as service can be a tad slow. Also, those looking to try the siew mai should go early, for it usually sells out fast.
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