Bao Hao: 50y+ bao master brings dim sum haven to the West, serving braised pork bao, lotus leaf rice & more
Dim sum: A Chinese breakfast staple.
Steaming baskets of savoury dumplings, sticky rice, and sweet, fluffy baos… sorry, I'm getting ahead of myself. Just thinking of my breakfast at Bao Hao in the inconspicuous 276 Jurong West Street 25 kopitiam has me drooling.
The bao shifu behind it all is an uncle who has been making them for a whopping 57 years! I must say, I could certainly taste the dedication and years of experience in his dishes.
Bao Hao has only been open for about a month, but they are already attracting a steady crowd. It is currently run by Uncle and his nephew, Vince, who is learning the ropes and secrets to keeping this bao legacy alive.
It was obvious that I had to start with their speciality — the baos, of course.
I couldn't hide my slight disappointment when we were served our dishes on plastic plates (except for the siew mai), as opposed to the traditional bamboo steamers featured on their Instagram. But never mind that, I just wanted to eat.
Bean Paste (S$0.90) is a classic that you'll find at any dim sum establishment. There's not much to say; the dough had a slight natural sweetness to it that complemented the creamy, nutty red bean paste well. Pretty average, but enjoyable nonetheless.
Their Coffee (S$0.90) and Pandan (S$0.90) are where it starts to get a little more exciting.
As a certified coffee lover, I appreciated that the Coffee Pau retained a strong coffee flavour throughout the dough and the paste. I'm used to this flavour being watered down by a one-dimensional sugary taste, and this one wasn't. Probably my favourite of the 3!
It was the same with the Pandan Pau, I like how the pandan flavouring shone through the entire bao without it being cloyingly sweet. They were also so generous with the filling here, I was willing for it not to fall out of the bao as I took this picture. I'm personally not a pandan girlie, but my dining companions liked this one the best!
If I had to nitpick, I'd say that the dough across all 3 baos was slightly dense. The smooth paste made up for it, though, seeing that I didn't need a mandatory beverage to chase the remains down my throat.
Spoiler alert, these were my FAVS of the day.
Weirdly enough, the dough of the Big (S$2) and Braised Pork (S$1.50) was fluffier and airier than the dough of the sweet baos. Immediate plus points for that.
The Big Pau is one of Bao Hao's signatures, and I can easily see why. The moment I chomped down on the bao, the juices of the packed pork filling oozed out and engulfed my taste buds. Continuous chewing landed me the perfect combination of a pillowy, slightly sweet dough and savoury meaty goodness.
There was a piece of egg and slices of turnip in the filling that elevated the texture and flavour of the bao, too! I loved the crunch and freshness of the turnip to help overcome the jelak-ness.
The braised pork was extremely tender and easy to bite through, with a golden ratio of meat to fat. I usually detest the fatty parts of meat, but this one melted in my mouth so smoothly I didn't even bother picking it out. Marinated in the deliciously sweet and salty dark soy sauce, the braised pork was truly a wonder.
My dining companions and I enjoyed these 2 so much that we went back to order another one of each.
Bao Makers: Beloved eatery reopens in the CBD with budget-friendly delights
Finally, we moved away from bao and to another carb Asians can't live without: rice. I ordered their Glutinous Rice with Chicken (S$2.30) and Lotus Leaf Rice (S$3.50) upon Vince's recommendation.
The Glutinous Rice with Chicken, better known to most as lo mai gai, was a so-so dish to me. The rice wasn't evenly coated with sauce, so there were still some white bits at the bottom. I did still enjoy this savoury, sticky dish, but it didn't match up to the next one.
Although both dishes have the same base of glutinous rice, the wrapped leaves did wonders for the depth of flavour in the Lotus Leaf Rice. It imparted a slightly earthy fragrance to the chewy rice that was addictive, especially when eaten with the sweet chestnuts and well-seasoned savoury chicken bits.
Not a dish I'd usually reach for, but so worth every cent.
I wasn't sure how else to categorise (3 for S$2.30) and their Portuguese Egg Tart Mini (3 for S$2.50), so this will have to be.
The Siew Mai was decent; what I particularly liked about it was the thin dumpling skin that allowed the tender pork to shine. I do think it could've been seasoned a little more as a whole, but dipping it into the chilli sauce definitely helped its case.
Just look at them glisten. These Portuguese egg tarts were super buttery, with a flaky crust that hugged the eggy custard. A heads up though, this sweet treat is only available on weekends and public holidays.
It is no wonder they are called Bao Hao, because their baos really are tasty and well-made. From the dough to the filling, I felt comforted with every bite.
I won't deny, the location isn't the most accessible for many. But I can assure you, their Big Pau and Braised Pork Pau are absolutely worth travelling to the West for. I know I'll be back, that's for sure.
Should I try the Century Egg Dumpling next…?
Expected damage: S$0.90 – S$3.50 per pax.
New stall with fresh bao made daily on-site, using 20-year-old yeast starter
The post Bao Hao: 50y+ bao master brings dim sum haven to the West, serving braised pork bao, lotus leaf rice & more appeared first on SETHLUI.com.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
2 days ago
- Yahoo
Air India says plane 'well-maintained' before crash
Air India's Boeing plane was "well-maintained" before it crashed a week ago, killing all but one of 242 people on board, the airline said Thursday. Indian authorities are yet to detail what caused the Boeing 787-8 Dreamliner to hurtle to the ground in the western city of Ahmedabad, where at least 38 people were also left dead. As investigators attempt to retrieve data from the plane's black boxes -- the cockpit voice recorder and the flight data recorder -- the airline said that no problems were detected with the jet before the disaster. "The plane was well-maintained, with its last major check in June 2023," Air India said in a statement. "Its right engine was overhauled in March 2025, and the left engine was inspected in April 2025. Both the aircraft and engines were regularly monitored, showing no issues before the flight," the airline said. The London-bound jet burst into a fireball when it smashed into a residential area of Ahmedabad moments after takeoff. Initial checks since the crash on Air India's Dreamliners "did not reveal any major safety concerns", the country's civil aviation regulator said Tuesday. India's aviation investigative unit said Thursday the probe was "progressing steadily". "Key recovery work, including site documentation and evidence collection, has been completed, and further analysis is now underway," the Aircraft Accident Investigation Bureau said in a statement. Air India said there were 169 Indian passengers, 53 British, seven Portuguese and a Canadian on board the flight, as well as 12 crew members. The airline said Thursday the pilots were accomplished flyers. "The flight was led by Captain Sumeet Sabharwal, a highly experienced pilot and trainer with over 10,000 hours flying widebody aircraft," it said. "First Officer Clive Kunder, had over 3,400 hours of flying experience." While investigators try to piece together what went wrong, families of dozens of victims are still waiting for their loved ones to be identified. As of Thursday, 210 victims have been identified through DNA testing, state health minister Rushikesh Patel said. bur-rsc/jfx
CNET
2 days ago
- CNET
The 20 Most Pointless Kitchen Gadgets, According to Chefs
If you've ever worked in a professional kitchen, you know how valuable space is. There's simply no room for single-function gadgets that barely get uses, or worse, don't do much of anything at all. If you can't stand clutter -- and wasting money -- you should think about your kitchen in the same way. Avoiding overrated and useless tools is a good place to start. To find out which kitchen tools aren't worth the space they occupy, I turned to five professional chefs. These career cooks are the ultimate authority on which kitchen gadgets should get the boot -- especially when cupboard, counter and drawer space is limited. Each one listed their least favorite kitchen tools and offered their preferred method or tool for completing the cooking task that they're meant to. Here's what they said. Masaharu Morimoto Celebrity chef, restauranteur Masaharu Morimoto shared his pick for the most overrated kitchen tool. Dave Kotinsky/Stringer/Getty 1. Mandolin Chef Morimoto encourages beefing up your knife skills to make thin and uniform vegetable slices. Milk Street Why: "While it brings good slices, mastering proper knife skills gives you more control, precision and safety in the long run. Mandolins can be bulky, hard to clean and risky if you're not extremely careful. Relying too much on a mandolin, or tools like a two-in-one apple cutter or a tomato corer can hold you back from developing real technique. Taking the time to learn how to handle a sharp chef's knife or Japanese blade will help you in almost every recipe." What to try instead: Mac 8-inch Japanese chef knife. Lead chef-instructor Institute of Culinary Education, Los Angeles Culinary instructor Eric Rowse knows a gimmicky kitchen tool when he sees one. Institute of Culinary Education 2. Onion holders Why: "These look like a weapon for Wolverine wannabes; it's meant to help you hold a whole onion and "chop" it. Instead, cut the onion in half to create a flat surface so it won't roll away. If you're trying to cut rings, save the $14 and stick a fork in the root and hold the fork." What to try instead: Learn to properly slice an onion the old-fashioned way. 3. Onion goggles Save your money -- and some dignity -- and skip the onion goggles. Rubberball/Mike Kemp/Getty Why: "A waste of money, as they don't form a great seal around the eyes to prevent the sulfur compounds from getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a fan instead." What to try instead: CNET's Peter Butler shares tips for cutting onions without crying. 4. Metal, glass, stone and acrylic cutting boards Glass, stone and metal boards are OK for serving but when it comes to slicing and dicing, wood is the way to go. David Watsky/CNET Why: "Cutting on hard surfaces is bad for your knives; instead, go for wood or poly." What to try instead: Our list of the best cutting boards features plenty of knife-safe options. 5. Chicken shredder Why: "I can't think of anyone needing a tool devoted to shredding chicken outside a restaurant, and even restaurants don't use it. This item only has one purpose, so I'd skip it." What to try instead: Two forks. 6. Herb stripper Why: "I love thyme but hate stripping it. When I was young, I got suckered into believing this tool would help me… It's been sitting in my cupboard, laughing at me for almost a decade now." What to try instead: For heartier herbs like rosemary and thyme, just use your fingers to slide down the stem, opposite to how the leaves grow. 7. Bluetooth wireless probe thermometer Instant read meat probes work fast and don't require fussy Bluetooth connection. Chris Wedel/CNET Why: "These are a great tool, but can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing away or dropping it in the coals." What to try instead: ThermoPro's Lightning Instant Read Thermometer Cookbook author and lifestyle expert Cookbook author Peter Som didn't hold back when asked about his least favorite kitchen tools. Peter Som 8. Electric can opener A manual can opener is cheaper, works great and is less likely to break. Nelson Aguilar/CNET Why: "Most of us grew up with an electric can opener permanently stationed on the kitchen counter, like it was a vital appliance. But truthfully, they're more nostalgia than necessity. They take up space, can be a hassle to clean, and often struggle with irregularly sized cans. A good manual opener is compact, reliable and gets the job done without needing an outlet or a user manual." What to try instead: Oxo's soft-handled can opener. Richard Ingraham Personal chef to Dwyane Wade and Gabrielle Union and author of Love: My Love Expressed Through Food Richard Ingraham avoids certain kitchen tools when cooking for celebs like Dwayne Wade and Gabrielle Union. John Parra/Gett 9. Avocado slicer Why: "A knife and spoon do the job just as easily, and the specialized tool rarely fits all avocado sizes properly. It's a one-trick pony that clutters drawers." What to try instead: A good paring knife like this $35 Wusthof. 10. Egg separator Separating an egg by hand isn't so that difficult that it requires hardware. Yipengge/Getty Why: "A tool just for separating yolks is unnecessary for most home cooks." The only exception may be this one, and even that is just for yolks. Err, I mean yucks. What to try instead: Cracking an egg and using the shell halves or your fingers works just as well. 11. Garlic peeler tube Why: "Rolling garlic cloves in a silicone tube may work but requires storing a single-purpose gadget." What to try instead: Smashing garlic cloves with a chef knife is quicker and more reliable. 12. Pizza scissors Chef Ingraham says skip the scissors on pizza night. Zoranm/Getty Why: "A pizza cutter or knife works better and faster. These scissors are gimmicky, awkward to clean and take up more space than they're worth." What to try instead: KitchenAid's stainless-steel pizza wheel. 13. Herb scissors Why: "They're hard to clean and don't offer a huge advantage over a sharp chef's knife. Plus, they tend to crush delicate herbs more than slice them." What to try instead: Made In's 8-inch Chef Knife. 14. Electric egg cooker Why: "Boiling eggs in a pot is straightforward and flexible. The electric version just adds clutter unless you boil eggs constantly and hate using a stove." What to try instead: This 1-minute hack for making poached eggs in the microwave. 15. Butter cutter and dispenser A good butter knife works just as well and requires less space and maintenance. Williams Sonoma Why: "It slices sticks of butter into pats… but why? A knife works instantly, and you don't have to load and clean a plastic gadget for it." What to try instead: Williams Sonoma breakfast butter blade. 16. Pasta measurer Why: "It's a plastic disc with holes to tell you how much spaghetti to cook. Just eyeball it or learn the rough weight by experience. It's not worth the drawer space." What to try instead: A kitchen scale for precise measurements. 17. Oil mister Why: "Often clogs, sprays unevenly and requires constant cleaning. A small spoon or brush does the job with less frustration." What to try instead: World Market's olive oil cruet. 18. Electric potato peeler A sharp vegetable peeler is all you need to skin a batch of potatoes. Capelle.r/Getty Why: "Takes up a surprising amount of space and peels slower than a regular peeler. Plus, it's overkill unless you're peeling dozens of potatoes at once." What to try instead: Oxo's Swivel peeler. 19. Bagel guillotine Why: "Sold as a safer way to slice bagels, but takes up a ton of space and is awkward to clean. A serrated knife does the job just fine." What to try instead: Opinel's 8-inch bread knife. Jackie Carnesi Executive chef, Kellogg's Diner Jackie Carnesi StarChefs 20. Oven mitts There's a reason pro chefs don't use oven mitts. Webstaurant Why: "Oven mitts are the most useless item in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it's more likely to be washed regularly. I don't know many people who wash their oven mitts frequently enough... it seems many have deemed it an item that doesn't warrant regular cleaning. It does." What to try instead: Stock a plethora of kitchen towels.
Washington Post
2 days ago
- Washington Post
Japan's royal couple mourn A-bomb victims ahead of Hiroshima's 80th anniversary
TOKYO — Japan's Emperor Naruhito paid respects to atomic bombing victims in Hiroshima as the city marks the 80th anniversary of the tragedy later this year. Naruhito, accompanied by his wife, Empress Masako , bowed deeply at the cenotaph for the atomic bombing victims and offered bouquets of white flowers. The atomic bomb dropped by the United States on Hiroshima on Aug. 6, 1945, destroyed the city, killing 140,000 people. A second bomb dropped three days later on Nagasaki killed 70,000 more. Japan surrendered on Aug. 15, ending World War II and its nearly half-century aggression in Asia. Naruhito has repeatedly stressed the importance to remember and keep telling the tragedy of the war to younger generations. Naruhito and Masako were also to visit the Hiroshima Peace Memorial Museum to observe exhibits, including those featuring Nihon Hidankyo , a grassroots organization awarded last year's Nobel Peace Prize. The couple were to meet atomic bombing survivors, or hibakusha, and those born after the war and trained to tell the stories on behalf of those who can no longer do so. Naruhito is making his third trip to mourn the war dead this year. In April, the couple visited Iwo Jima to pay tribute to about 20,000 Japanese and nearly 7,000 U.S. Marines killed in the Battle of Iwo Jima, fought from Feb. 19 to March 26, 1945. Earlier this month, Naruhito also visited Okinawa to mourn about 188,000 Japanese, half of them Okinawan civilians, and about 12,000 Americans, killed in the Battle of Okinawa . Naruhito accompanied his daughter, Princess Aiko , underscoring his wish that she would learn the hardships of the Okinawan people and share their stories with younger generations.
