@timeoutsg
Meet Wei Jie and Chloe, the second-gen owners of Tanjong Rhu Pau. The duo took over their parents’ handmade pau business, which now has six outlets across the island with two new stores at Mandai and Bishan Junction 8. ✨ If you took a cab to Tanjong Rhu Pao in the 80s, you might hear the taxi driver remark that it was the shop “without paus in the steamers”, and it earned that reputation because fresh batches would often sell out as soon as they were made. 😮 Its most popular offering? The mini char siew pau, intended to be enjoyed in one to two bites as a quick snack for time-strapped workers. At the heart of the recipe is a 38-year mother dough, which is used to make the brand’s signature fluffy and slightly chewy bun skins. 🤤 Fillings are made in house as well, including the char siew which still uses the traditional charcoal grilling method from its early days. Here’s the menu at a glance: ▪️ Big pork pau ($2.20) ▪️ Chicken pau ($2.20) ▪️ Yuan yang pau (red bean, lotus, salted egg custard, $2.20) ▪️ Char siew pau ($1.10) ▪️ Small pork pau ($1.10) ▪️ Lotus paste pau ($1) ▪️ Red bean paste pau ($1) ▪️ Fan choy (char siew rice, $2.60) ▪️ Lor mai gai (glutinous chicken rice, $2.60) ▪️ Siew mai (3 for $2) 🔗 Find out more about Tanjong Rhu Pau at the link in bio. #timeoutsg #exploresingapore #singapore #tanjongrhupau #sgfood #sgfoodie
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