\n@timeoutsg <\/p>\n
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. \u2728 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. \ud83d\ude2e 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. \ud83e\udd24 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: \u25aa\ufe0f Big pork pau ($2.20) \u25aa\ufe0f Chicken pau ($2.20) \u25aa\ufe0f Yuan yang pau (red bean, lotus, salted egg custard, $2.20) \u25aa\ufe0f Char siew pau ($1.10) \u25aa\ufe0f Small pork pau ($1.10) \u25aa\ufe0f Lotus paste pau ($1) \u25aa\ufe0f Red bean paste pau ($1) \u25aa\ufe0f Fan choy (char siew rice, $2.60) \u25aa\ufe0f Lor mai gai (glutinous chicken rice, $2.60) \u25aa\ufe0f Siew mai (3 for $2) \ud83d\udd17 Find out more about Tanjong Rhu Pau at the link in bio. #timeoutsg #exploresingapore #singapore #tanjongrhupau #sgfood #sgfoodie<\/p>\n
\u266c original sound – Time Out Singapore – Time Out Singapore<\/p>\n
\n@timeoutsg<\/a> <\/p>\n 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. \u2728 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. \ud83d\ude2e 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. \ud83e\udd24 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: \u25aa\ufe0f Big pork pau ($2.20) \u25aa\ufe0f Chicken pau ($2.20) \u25aa\ufe0f Yuan yang pau (red bean, lotus, salted egg custard, $2.20) \u25aa\ufe0f Char siew pau ($1.10) \u25aa\ufe0f Small pork pau ($1.10) \u25aa\ufe0f Lotus paste pau ($1) \u25aa\ufe0f Red bean paste pau ($1) \u25aa\ufe0f Fan choy (char siew rice, $2.60) \u25aa\ufe0f Lor mai gai (glutinous chicken rice, $2.60) \u25aa\ufe0f Siew mai (3 for $2) \ud83d\udd17 Find out more about Tanjong Rhu Pau at the link in bio. #timeoutsg<\/a> #exploresingapore<\/a> #singapore<\/a> #tanjongrhupau<\/a> #sgfood<\/a><\/p>\n
\u266c original sound – Time Out Singapore – Time Out Singapore<\/a> <\/section>\n<\/blockquote>\n