Nam Kee Pau

I went to their chain stall at Bugis Junction Mall nearly every night during my stay in Singapore for countless times. I would always have their tai pau (steamed pork bun) for supper. Sometimes I would also have their ling yong pau (steamed lotus paste bun).

Their tai pau was very flavourful, juicy and fulfilling. The most attractive part is that the outer layer of the bun is very thin, and the fillings are in generous amount. The same goes to the ling yong pau, the skin is super thin, and the lotus paste fillings are humongous too. Both these buns are really awesome! Must try!

I find that their tai pau tastes as good as the tai pau which I had in Malaysia. As compared to Malaysian tai pau, I will give Nam Kee tai pao a slightly higher rating for their super thin skin with lavish fillings.

Tried their loh mai kai (steamed glutinous rice with chicken), unfortunately, it was below average. Actually from the outlook itself, it didn't look good nor appetising. I just wanted to give it a try. So, my gut feels were right.

Interestingly, the recipe of this Nam Kee tai pau originated from Johor, a state in the most southern part of Malaysia, just a bridge across to Singapore. However, this Nam Kee tai pau becomes famous and popular in Singapore, instead of Johor.

Tai pau is steamed bread bun stuffed with fillings in dark soy sauce, mainly containing pork or chicken, or a mixture of both pork and chicken (pork and chicken are normally minced), hard boiled egg, mushroom etc.

Ling yong pau is steamed bread bun filled with lotus paste.

Loh mai kai is steamed glutinous rice with chicken, sausage, mushroom, etc.

Food & Beverage : 8/10 (excluding loh mai kai, rating for loh mai kai is 3/10)
Service : 6/10
Price : 7/10
Ambience : 6/10