153. Chop Hean Kuan

People's Park Food Centre. There are a few famous stalls. One of which is the Liang Tou Fu stall, always a long queue. Frankly speaking, I have no idea what is so nice about it. I have eaten it before and I felt it was just so-so. Today, I tried out the dimsum which is very near to the OG's entrance.

Handmade dimsum. Pork buns, char siew pastries, siew mai, egg tarts and a few others. They have occupied another stall a few stalls away as their manufacturing base. I saw 2 chefs making the pork buns and also the queue at the dim sum selling stall. So, I joined the queue.

Given its surroundings, Chop Hean Kuan looked like an old dimsum bakery but it is still standing strong.

The pork buns (bao) selling each at $1.60. Ever since the price of eggs hike up, many bao makers took the tiny slice of egg out of their baos. Most of the baos are egg-less. I'm so glad that Chop Hean Kuan is still selling their baos with the slice of egg. The skin was quite good, it didn't stick to my teeth. However, the pork filling was a tad too oily. Oil dripped like the soup from xiao long bao.

The crust of the egg tart was different from the usual fluffy type we had at dimsum restaurants. It was a traditional baked crust. Slightly burnt on the edge of the crust. The custard was quite good. Flabby and not too sweet. Overall, it was just so-so.

The siew mai is a must-try! It may have looked so ordinary but it was very good. Surprisingly, the siew mai was tangy. The meat was not very finely minced which thus gave texture to the siew mai.

Chop Hean Kuan
People's Park Food Centre
#01-108