Bao Bao at Ion Orchard: New handmade bao concept with fluffy, stuffed buns from S$1.20

Any avid bread lover will fall head over heels for the newest bao maker in town: Bao Bao at Ion Orchard, which specialises in handcrafted baos (steamed buns). 

Opened on February 8, Bao Bao — its name directly translates to “precious bun” in Chinese — is the latest foray by the founder of Australian cafe Surrey Hills Grocer, Pang Gek Teng. 

Gek Teng, a self-made restaurateur, is also behind various popular concepts such as Spanish restaurant MoVida and award-winning Japanese ramen chain Mensho Tokyo.

Bao Bao is her newest yet. Unlike the usual upscale restaurants in her portfolio, this is a no-frills takeaway kiosk located on the basement level of Ion Orchard.

Despite its very recent launch — just five days ago — it has already garnered quite a bit of buzz, with long queues to be expected during peak hours. 

We reckon that it’s because the stuffed steamed buns at Bao Bao are priced very affordably, from S$1.20 and up — a wallet-friendly alternative to the other food options in that area. 

Gek Teng says Bao Bao at Ion Orchard is a special concept that she holds dear to her heart. 

To her, a steamed bao is a creature comfort brimming with nostalgia — a treat that she’d regularly enjoy with her loved ones and reminds her of home. 

She hopes to recreate a similar experience for patrons who visit Bao Bao, with its soft, airy buns infused with a medley of familiar flavours.

If you’re wondering what makes Bao Bao at Ion Orchard special, the secret lies in its recipe.

The buns are made with a time-honoured recipe, formulated by a retiring local bao master with close to 50 years of experience. 

He meticulously ensures the buns are consistent in their light and pillowy texture — the hallmark of a well-crafted bao. 

They’re also delicately kneaded to their iconic rotund shape.

Under his tutelage, both Gek Teng and her team have successfully replicated his recipe at Bao Bao. 

That’s not all: The buns are also made with a natural yeast starter that has been cultivated in-house for two decades, which imbues them with a bolder flavour. 

The dough is also made from scratch on-site, daily, with the entire fermentation process taking about 12 to 14 hours. It’s during this period that the buns develop a bouncy texture!

For the meat lovers

With a good selection of sweet and savoury options, Bao Bao at Ion Orchard’s menu caters to both the modern and traditional palates.

Those hankering for a classic breakfast staple can give the roasted char siew bao (S$1.50) a try. 

On the inside, the bun is filled with chunks of succulent roasted pork that have been glazed to a lovely caramelised finish.

You can taste the delicious smoky notes peeking through, too, as the pork has also been evenly slow-roasted over charcoal for extra fragrance. 

The big pork bao (S$2.90) lives up to its name — it’s large and stuffed full of meat. If you’re looking for a substantial brunch snack, this is the one to go for.

It comprises tender pork that has been marinated in a moreish sauce of ginger and spring onions. Together with a slice of egg wedged between the protein, this bao is a flavour bomb.

Another one of our favourites is the braised pork belly bao (S$2.90). We love this to bits — the braised pork belly, slow-cooked for a day in a rich, dark soya sauce, is melt-in-your-mouth tender and chock-full of heart. 

The sauce creates a whole dimension of savoury flavour, too.

A sweet delight

At present, there are three sweet flavours on Bao Bao’s Ion Orchard menu. 

There’s the French chocolate lava bao (S$2), a decadent treat that oozes silky, molten dark chocolate sauce in every bite. It’s a super indulgent treat that reminds us of a dessert — not at all like your typical bao.

For a flavour that’s a tad lighter, the azuki red bean mochi bao (S$1.60) is a vibrant, pink-hued bun made with a blend of chewy mochi and velvety red bean paste. 

Tear the bao in half, and gently pull it apart for a picture-worthy mochi pull!

Last but not least, the orh nee bao (S$1.60) is a loaded, yam-filled bun. It’s Bao Bao’s rendition of the traditional yam bao, but its version sees the addition of aromatic shallot oil. 

The shallot oil elevates the sweetness of the yam and brings out a new dimension of fragrance in the bun. If you enjoy traditional flavours, you’re likely to love this!

This was an invited tasting.

For the latest eats, read about French-Korean bakery Tous Les Jours’ second branch at Bukit Pasoh, and artisanal farm-to-table cheese boutique Monts & Terroirs at Tanjong Pagar. Alternatively, check out the newest openings in Singapore here. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Bao Bao at Ion Orchard to try its handmade buns.