Tanjong Rhu Pau

One of the best «char siew» pau in Singapore. The meat is tender and sweet and perfect when eaten hot out of their steamer. My only complaint is that the pau is a little small for the $ 0.70 it costs. If not for the price, I would have given them 5 stars.

I was pretty happy to discover the famous Tanjong Rhu Pau in the coffee shop near my new workplace! It’s located in a traditional poky little place and its hot as hell just standing around there; I can’t imagine how one can stand in that oven heat all day!
But the paus here are really quite good — I usually get a large meat pau, juicy with an egg, which helps to fill up after the wanton mee, but one unusual pau is the yuan yang pau, which consists of lotus paste and red bean.
You can buy the buns freshly steamed, or get them unsteamed and bring them home to steam them yourself.

Tanjong Rhu Pau fortunately for me is within the estate I live in, and even if it wasn’t I would travel here from across Singapore to sample what they have to offer. Im a massive fan on their Char Siu Bao, there is about 4 uncles in the store making varieties of steamed buns furiously to keep up with the never ending queue. The Char Siu Bao, pastry is light, while the filling moist and packed full of fragrant and tasty Char Siu. They do a variety of other dim sum dishes though Im only ever here for Char Siu Bao, or their wonton noodles. Their wonton noodles too are my favorite in Singapore, the char siu is tasty and moist, while the wontons themselves have a fantastic flavor. The soup is easily the best ive tasted in Singapore, no heavy hints of flavor enhancers in this one, just a good clean flavor with a well balance white pepper tone finishing it off. Glad I live within walking distance.

I grew up eating pau from this stall. Their char siew pau (Honey BBQ pork bun) is my favourite and has always been. I have tried searching for Paus from other shops to replace it but none have succeeded to this date. I love the small bite-​sized paus they sell that are packed with tender, flavourful char siew. The buns are steamed to perfection, soft and sweet, simply a taste of heaven. They hand make their pau in the small coffee shop they occupy till this day, keeping the traditional method alive. Going back to this stall these days brings on waves of nostalgia of the good old days.
I believe you can sense my undying loyalty to this stall by now. However, the paus are pretty expensive for their size (70 cents each) and I have noticed a recent dwindling in the amount of meat given in eat pau. The taste and texture is still there though, so it is still very yummy to me. The stall also sells a number of other dim sum dishes that I have conveniently ignored over the past years for my heavily favoured char siew pau.