d k
Went at 9am. Cashier did not respond when I spoke to her at first. Got the lotus pau and the pau is not even fully thawed?? Service and quality so different from the other outlet I frequent
Gerald Teh
Pau was served lukewarm. Not ideal temperature for consumption. Workers were very slipshod in their service. Recommend thoroughly reheating before eating.
ddiana lee
bought n paid baos but the collection arrangement and customer service could be much better☹️
Foodie Z
🤷🏻♂️🤢 Amy Yip Big Pau more like a minced meat, fats, vege mix pau. That’s all. Taste sweet, nothing fantastic. The bun/pau is too dense, guess that franchise one , the bun/pau are being kept too long thus not as fresh, soft fluffy, when compare to a freshly made pau. Overall , don’t think worth to have it again. The glutinous rice chicken disgusting. Really flat. Prefer more moist glutinous rice , and extra flavor. It will help if they add some Chinese Sausages or Mushroom. Basically, just a sweeten chicken on rice. 🤷🏻♂️🤮
C J dever
Average siew mai. Bought during evening, and the siew mai appear over steamed! Skin a bit hard! The big Pau is good though.
Jordan Chau
It’s like would u rather get your food with good or bad service 😂
Charsiew Rice
The quality is very inconsistent. Sometimes the siew mai is moist and flavourful and tastes freshly made. Sometimes it is dry, cardboard-like and definitely half-stale (i.e. leftover and reheated for a few days). Perhaps they need to do some basic inventory control to avoid this consistency problem.
Len Ng
Very bad attitude.
Bought an Amy yip big pao and I requested for chili.
But Lee rejected rudely,says no chilli for pao,already got sauce inside.
Im okay without chilli,but Lee’s attitude is terrible.
Food is so so.
Marcus Lau
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).<br/><br/>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!<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>Ling yong pau is steamed bread bun filled with lotus paste.<br/><br/>Loh mai kai is steamed glutinous rice with chicken, sausage, mushroom, etc.<br/><br/>Food & Beverage : 8/10 (excluding loh mai kai, rating for loh mai kai is 3/10)<br/>Service : 6/10<br/>Price : 7/10<br/>Ambience : 6/10
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