Bao Makers @ Jiak Chuan Road - Celebrates 3rd Anniversary With A Newer And Even More Extensive Menu

Having relocated to the hip enclave of Jiak Chuan Road from its previous venue at Jalan Besah in November last year, Singapore's pioneer Bao concept restaurant, Bao Makers released a refreshed menu with an even wider array of exciting items in conjunction with their upcoming 3rd anniversary. Established in 2015, Bao Makers pride themselves in their specialisation of delectable open-faced buns, infusing local elements into this delicacy inspired by the traditional kong bak bao.

Crabmeat Beancurd 4.2/5

Starting off with the appetisers, we had the Crabmeat Beancurd with Century Egg Sauce ($5.80). Featuring a silky smooth beancurd tofu with refreshing shredded crabmeat embedded within, it comes with a rich century egg sauce which packs a sharp spicy tinge to further liven up the flavour. The finishing touches of chopped century egg albumen and tobiko contribute another textural dimension to the dish, displaying an excellent interplay of flavours and textures.

Salmon Mentaiko Roll 3.8/5

The Salmon Mentaiko Roll ($16.80) features a maki rolls wrapped around crabsticks and crunchy cucumber pieces, before being topped with blow-torched salmon and drenched in a rich pool mentaiko sauce and generous tobiko atop.

Chilli Crab Bao 4.5/5, Fried Salted Egg Chicken Bao 4.2/5, Salmon Mentaiko Bao 4/5

The highlight would be their signature baos - fluffy mantous pan-fried slightly crisp exterior, loaded with generous servings of chilli crab meat or salted egg chicken were absolutely delicious. My favourite is the Chilli Crab Bao with chunks of fresh chilli crab meat packed with addictive spicy notes admist the meat's natural sweetness.

The Salmon Mentaiko Bao came with the option of steamed bao. Sandwiched in between these soft fluffy buns was a piece of fried crispy salmon slathered with a layer of rich mentaiko sauce and a slice of cheese atop.

Teriyaki Beef Steak 4.2/5

To cater to the greater lunch-time and after-office crowds, Bao Makers further spruce up their menu by offering a variety of Japanese rice bowls and sharing plates as well, apart from their signature baos. For the lunch-goes, tuck into their Teriyaki Beef Steak Bowl ($17.80). Generous slices of pan-seared Australian striploin coated with a savoury sweet house blend teriyaki sauce lay atop a bowl of fluffy Japanese rice, and is further topped with a runny onsen egg that soaks up all the elements in the dish in perfect golden goodness.

Kecap Manis Chicken 3.5/5

Next come the sharing plates which are available on the dinner menu. The Kecap Manis Chicken ($8.80) features deep fried chicken cubes slathered in kecap manis marinate and pepper, which rendered the chicken cubes a tad too salty. While the sauce was overwhelming in terms of flavour, the chicken was executed well.

Cheese Burger Spring Roll 4/5

Bao Makers introduces the Sharing Plates concept for dinner patrons, where diners can relish in a diversity of dishes with groups of friends or family. Reminiscent of the classic cheese burger, the Cheese Burger Spring Roll ($9.80) comes in the form of crispy fried spring rolls instead of burger buns. This rendition is no less satisfying as the richly flavorous fillings of minced beef and cheese taste almost like the real cheese burger.

Cookie Bomb 4/5

End the meal on a sweet note with the restaurant's perennial favourite dessert of the Cookie Bomb ($7.50) which features the perfect combination of hot and cold with the cold creamy vanilla ice cream atop a warm soft baked cookie dough base filled with chocolate chips within.

Black Sesame Ice Cream 4/5

With 3 ice cream options on the menu, we went with the Black Sesame ice cream, which was smooth and creamy with a rich roasted nutty fragrance.

Singapore's Latte Peng 4/5

Opt for the Singapore's Latte Peng to quench your thirst after feasting on the rich flavoursome dishes. The fragrant iced latte comes with homemade espresso jelly. The sweetness of the jelly complement the bitterness of the latte to achieve a balance in taste.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Bao Makers
4 Jiak Chuan Road
Singapore 089261
Tel: +65 62912330
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Jiak Chuan Road. Walk to destination. Journey time about 10 minutes. [Map]

Blue Jasmine @ Park Hotel Farrer Park - Halal Thai Restaurant With A New Refreshed Menu

Blue Jasmine is a 100-seater halal Thai Restaurant on the 5th floor of Park Hotel Farrer Park. Open for slightly more than a year, the restaurant has refreshed its menu. Besides the traditional dishes that define Thai cuisine, in the refreshed menu, it also offers regional specialities that is lesser known in Thai cuisine.

Tom Yum Sea Bass 'Poh Tek' 3.8/5

We probably have been used to tom yum soup but a lesser known similarity is the Tom Yum Sea Bass 'Poh Tek' ($20). Poh Tek is a type of tom yum that is made with different proportion of spices and ingredients. It supposes to be very spicy which needs to include deep fried chilli and basil. Deep fried sea bass is also added for a totally different experience to the classic tom yum soup. I personally find that it can be spicier.

Cha-Om Fried Egg 4.5/5

The Cha-Om Fried Egg ($12) is my favourite item among the new dishes I tried. An egg mixture of sliced acacia leaves, fish sauce, pepper powder are whisked together and fried and rolled into shape. The fragrant fried egg roll is best eaten with the shrimp paste sauce that tasted like our local chinchalok. The sauce is really spicy but damn shiok, elevating the whole enjoyment.

Yellow River Prawn Curry 3.5/5

Not all curry is spicy. Take for example the Yellow River Prawn Curry ($26) topped with betel leaves and microgreens. In fact it is sweet not spicy. The curry is creamy and coconuty. It is best to go with a plate of steamed rice. The prawn is also fresh and crunchy.

Holy Basil Krapao (Squid) 4/5

I thought Thai only use Thai basil for the basil minced pork or chicken dish, I am definitely enlightened by the dish, Holy Basil Krapao ($24). I enjoyed the layer of aroma from the basil on top of the spiciness from the sambal. Note worth is well cooked long beans that has a nice crunch but not on the raw side.

Roast Chicken Esarn Style 4.2/5

The marination of the Roast Chicken Esarn Style ($16) is so flavourful that I can have it on its own. The accompanying dipping sauce is the fish sauce type. I thought the shrimp paste sauce from the Cha-Om Fried Egg goes better with the roast chicken. 

Thai Fried Kueh Teow (Seafood) 3.8/5

Don't be mistaken, this is not Pad Thai but Thai Fried Kueh Teow with Seafood ($18). It is indeed quite similar to our local char kway teow with a hint of wok hei aroma. The taste is more savoury and less sweet compared to our local version, probably to the use of fish sauce in the frying.

Thai Chendol 4/5

Last but not least, we end on dinner on a sweet note with the Thai Chendol ($12). The chendol has more ingredients than our local version, such as the addition of red and blue rubies, young coconut and jackfruit.

Note: This is an invited tasting. 


Blue Jasmine
Park Hotel Farrer Park
10 Farrer Park Station Road
Level 5
Singapore 217564
Tel: +65 68248851
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 10pm
Fri-Sat: 630pm - 10pm (buffet dinner)

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]