Teck Kee Pau

We've heard so much about this Famous Teck Kee Pau and how its charsiew paus are the best in Singapore blahblah we had to try this for ourselves.
This is the celebrated charsiew pau. It lives up to its name as a superb charsiew pau. It is very savoury, very fragrant and very very juicy. But I still like my Tanjong Rhu Pau.

Because the Tanjong Rhu charsiew pau is very unique. It is dazzlingly outstanding. The sweetness and the gelatinous sauce is mammamia-oh-so-good. It is spec-ta-cu-lar.

This one is also very good. It is a very traditional charsiew and it has a bit of that smoked, barbeque taste, a sign of an elite charsiew pau. But it's not something I will daydream and gush all day long about. It is definitely delicious, I'm just not so sure that it charms my socks off.

The lianrong (lotus paste) pau was hard and dry. The skin was powdery like it was understeamed. But the lotus paste was fair, smooth and sweet, rather palatable.

The red bean pau fared more poorly than its lianrong counterpart. The paste was a bit dry and hence not smooth enough. It's no big deal at all.

This is the vegetable pau. Sharon thinks it is interesting, I think she probably never had vegetable pau before. It's average at best. The only redeeming factor was that the turnip was nice and firm which provided a crisp bite.

The chicken pau was not very good at all. I thought it was not fragrant at all. It was not oily enough, it was not seasoned well, it severely lacked the oomph, the punch of a savoury pau. Not good. Honestly, I prefer the chicken pau I used to buy from my school canteen. It was so juicy and fragrant, the taste would permeate even the skin. The skin would be steeped in the fabulous flavour. This was completely absent in the Teck Kee Pau.

What was commendable though, was the use of actual chicken cubes instead of a huge meatball of dubious origin. Other than that, save your money, go for the charsiew paus.

Teck Kee Pau

320 Orchard Road

C.K. Tang Market Place Basement

Singapore 238864