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Bao Today 包今天

January 10, 2013

I’m a true blue dimsum and bao girl. So the headboard of Bao Today (包今天) couldn’t have been less of a blinking beacon to me. And unless you were born in the 21st Century, the pun of the name surely can’t have slipped pass you. It isn’t the first time I’ve bought something from Bao Today, but it’s the first time I’ve actually sit in their restaurant to order. Previous few times were all takeaways from their counter at Vivocity’s Food Republic, which were all pretty good they piqued my interest in the restaurant.

 

 

They offer a much more extensive dining menu at their Marina Square restaurant which includes (of course) all-day dimsum, rice dishes, noodle dishes and beverages. While I didn’t order any noodles or rice cause my focus was on the dimsum, some items did seem rather interesting. Their claypot porridge and bamboo rice are but two of the few.

 

 

My friends ordered this XO Sauce Think Think Noodles. 3 orders in fact. When I asked them why they would pay to eat instant noodles in dark soy sauce, which they can easily cook up at home under $5, they all said it’s a Hong Kong Cafe thing. And that most importantly it’s nice. I’ve never fancied them though so I can’t really comment on how delish they are.

 

Seeing the pace my friends were ungraciously slurping up the noodles I believe Bao Today’s rendition must have been pretty good, or at least passable. What I liked was the presentation which made the dish look nice and appetizing, a cut up from the usual mishmash of its competitors.

 

 

Of course the highlight of the meal weren’t the noodles, but these pretty babies. Luscious, oozy, Steamed Creamy Custard BaosAbsolute food porn. Bao Today’s custard bao is definitely one of the better ones I’ve tasted. The soft and fluffy buns arrived steaming hot, with a slight pandan fragrance suggested by the green tinge. The custard itself was nothing short of amazing. Burning hot, not oily at all, and nailed the balance of salty and sweet. This is one custard bun that definitely stands out from the crowd for good.

 

 

Ming Ha Gok in Cantonese, these were really nice. Hot, crispy, and they were very generous with the prawn fillings.

 

 

The Fried Radish Cake was well executed too. It had a really crispy exterior, with a slightly charred taste that helped prevent it from getting super jelak. The radish cake was very soft and really hot too.

 

 

Out of the many dim sum dishes we ordered, their Har Gao/Steamed Prawn Dumplings deserve a special mention. Each dumpling had a really huge, plump and sweet prawn. The dumpling skin was also not overly thick, and together it was a superb dish. My only peeve with their steamed items were that they had to be eaten steaming hot, because the skins started to stick to the wax papers after awhile. That's one of the biggest "no-nos" of dimsum, so Bao Today will definitely have to improve on that.

 

That being said, Bao Today’s dim sum was on the whole extremely well made, and I enjoyed this meal tremendously. I’d definitely return for more of those wonderful prawn dumplings, steamed buns (like the oh-so-awesome sesame bun and sesame chicken bun), and of course my favourite custard buns.

 

Bao Today 包今天
6 Raffles Boulevard
#02-234-236 Marina Square
6336 2237

 

Opens daily from 8am-10pm

 

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