I am never surprised by the long queue of people every time I walk past this shop in the weekday evenings, the Tiong Bahru Pau name is so famous I cannot not know right(my father told me). That was a hard sentence to read but it doesn’t matter. Tiong Bahru Pau is very easy to eat. Buy a couple, get it warm and ready in your hands, and chomp into that bundle of savoury goodness. The key is to eat it still hot. It’s undeniably good. The white skin’s fluffy and not too thick, the char siew meat inside’s not too oily, and the richness of it strikes a good balance with the bun outside. I’d be satisfied with this for breakfast every morning. Check out for more pictures and reviews.