The Bao Makers, Singapore
The Bao Makers took over the colourful Windowsill Pies shop that moved to Upper Thomson. Instead of keeping the similar type of decoration, the Bao Makers stripped everything to white. From the outside the café stood out quite well due to the colour.
On the inside, they also kept the minimalistic industrial look with the cemented walls and wooden furnitures, perfect for hipsters to hangout.
We visited the Bao Makers on the last day of our holiday when we were quite full from our previous dinner, but at the back of my mind I always remembered my conversation with Em that I’d go and try the bao at this place. So without further contemplation I dragged hubby in and ordered two baos, the chili crab and Korean bulgogi pork.
I like both but the succulent and spicy chili crab definitely delivered more flavour especially with the crispy golden bao. I really like the idea of infusing the local dish into the bao, something that I never seen before at other places. The filling for both baos were sufficient.
Since Hubby was craving for dessert he also ordered a pretty serving of lemon meringue sundae. The meringue came as the topping in the shape of rose, the rest of the ingredients were lemon sponge, lemon curd and vanilla ice cream with almond slices. It was delicious but a bit awkward to be called a sundae except if you break the meringue and the sponge cake, then mix the whole thing together with the ice cream.
We had a good time at the Bao Makers and we hope they will be a one stop shop for bao and able to come up with a lot of different fillings next time we go to Singapore.
The dim sum costs SGD $68 per person and there are two seatings available: 11 AM to 1 PM or 1:30 PM to 3:30 PM.
Andrew and I always wondered how Din Tai Fung (DTF) can consistently keep their rich flavour after opening many branches around the world. We visited a few Din Tai Fung restaurants when we were in Singapore and were blown away by their good quality control. At the same time we also thought that maybe we were just lucky... ;-)
Meet Sir Antonio of the Tiramisu Hero Singapore, the cutest mascot for a very quirky cafe! One of the owners of the cafe also owned an uber cool blog filled with beautiful write up that you can check here.
I loved my Niigata Shoyu ramen which came with two slices of aburi chashu and flavoured soft-boiled egg. The noodle was chewy, springy and easy to eat. The broth was quite light in texture but rich in flavour.
I'd definitely recommend other people to try to stay in a hostel when they have a chance to do so. We'll definitely be more than happy to book the Dream Lodge again next time we need to visit Singapore!
So, why AEIOU? The concept behind it was because we need to be reminded to go back to basic and nature. The alphabets A, E, I, O, U were the very first vowel that we all learnt when we were little.
Coco Ichibanya is a specialty curry restaurant that serve their dish with various combination of toppings as well as different level of spiciness for their curry sauce.
Kajiken was the first mazesoba (mix noodle) restaurant in Singapore which offers different toppings to add flavours to the bouncy al-dente dry noodle.
The Singapore Chili Crab bao is must have item when you visit the Bao Makers shop, especially with the spicier than usual chili sauce.
When you have considered the creativity, mixture of ingredients, presentation and passion that went into each dish, Restaurant Labyrinth is definitely worth the try.