pau<\/em> (steamed bun) stall paused operations “until further notice” on Dec 31 last year after operating for 32 years.<\/p>\nIt cited rising operation costs, raw material costs and labour challenges as the reasons for closure.<\/p>\n
While the stall formally announced its return on June 5, it appeared to have resumed operations earlier.\u00a0<\/p>\n
In a post uploaded to Facebook group Toa Payoh Makan Places – Your Toa Payoh and Balestier Food Guide, a user going by Edgar Lee shared photos of paus<\/em> and dim sum from the stall, saying: “Mr Yeoh is back!”\u00a0<\/p>\nHe also noted that while favourites such as the char siew<\/em> pau<\/em> and siew mai were still available, the stall has downsized its menu, with certain offerings such as the bian rou pau<\/em> (a Fujian-style lean meat bun) no longer available.\u00a0<\/p>\nAnd while some welcomed the stall’s return, others shared mixed reactions under the post.<\/p>\n
“The siew mai and mini char siew pau<\/em> tasted good today,” said a user, while another commented: “Small portion, high prices. Standard dropped. No thank you.”\u00a0<\/p>\nAnother wrote: “If passion and high standards are maintained, they can make a comeback. Otherwise…”\u00a0<\/p>\n
Prices at Teochew Handmade Pau previously ranged from $1 to $2.\u00a0<\/p>\n
It had been featured in the now-retired Michelin Plate for three consecutive years from 2016 to 2018.\u00a0<\/p>\n
Address: Blk 127 Toa Payoh Lorong 1, #02-02 Singapore 310127<\/em>
Opening hours: 6am to 1.30pm (Thursday to Sunday)\u00a0<\/em><\/p>\n[[nid:732649]]<\/p>\n
carol.ong@asiaone.com<\/p>\n<\/div>\n