Handmade steamed bun specialist Lee & Bai from China lands in Singapore
Amidst the ongoing wave of international F&B brands making their mark in Singapore, Lee & Bai Chinese Buns & Noodle Shop arrived quietly just two months ago.
With a footprint spanning over 400 outlets in China, this Chengdu-born brand is best known for its freshly wrapped buns made from time-honoured recipes, alongside fiery, Sichuan-style noodle dishes.
Now, this chain has made its way to our sunny island, with its first-ever outpost in Southeast Asia!
Lee & Bai — tucked within the swanky, new Guoco Midtown II, above Bugis MRT interchange — is where ample portions meet wallet-friendly prices in the CBD area.
Here, a basket of steamed buns of three pieces goes for S$5.80 and noodle bowls range between S$8.80 to S$12.80.
Leading Lee & Bai Singapore is 30-year-old chef Wang Kai, who brings over a decade of bun-making expertise and two intensive years with Lee & Bai in China.
Fresh from the bamboo steamer
Bao lovers should go straight for the chives and fresh pork bun ($5.80 for three pieces).
The buns arrive piping hot in the bamboo steamer and are always accompanied by a mouthwatering waft of smells. While the skin lacks the pillowy fluffiness I’d expected, it remains light, with a satisfying chew.
That said, proceed with caution — the first bite releases a burst of juice, reminding us of the soupy essence of xiao long bao.
For something a little different, the pickled vegetables braised pork bun ($5.80 for three pieces) brings together finely chopped pickled dried lettuce, chives, minced meat, and soy sauce.
The well-balanced mix of tangy and savoury flavours is downright yummy, though a bit more filling would have made a more fulfilling bite.
Punchy, yet familiar choices
Besides steamed buns, Lee & Bai offers a selection of noodle dishes for a more carb-heavy meal.
If you like dry noodles, the Chengdu noodles with meat sauce and green peas (S$12.80) is a reliable choice.
Similar to zhajiangmian (fried bean sauce noodles), it’s spruced up with chilli oil, preserved Sichuan pickles and vegetables — a comforting medley of flavours that’s hard to go wrong with.
If you prefer your noodles soupy, the spicy beef noodles (S$12.80) is a solid bet.
The blazing red broth is not as intimidating as it looks — the heat is just right and manageable, even for the spice lightweights.
Paired with the tender beef chunks and springy noodles, it’s a hearty and soul-warming bowl.
The soybean paste rice noodles (S$12.80) in pickled vegetable broth should be a must-try if you’re feeling adventurous.
The broth packs a punchy, throat-tingling heat that builds as you slurp your way through the bowl, which might be off-putting to some. For the true spice-lovers, though, it’s a bold, exhilarating challenge that might be worth taking on.
Thankfully, Lee & Bai offers a refreshing beverage to cool down from all that heat — its housemade soya bean milk (S$3), available in three flavours.
Unlike the classic soy milk in the market, each variation is jazzed up with delicate, yet distinctive floral notes — a smooth, soothing twist to balance out the spice-laden dishes.
This was a hosted tasting.
For the latest eats, read more about Chagee’s all-new earl grey tea series and Katong’s Chinese dumplings specialist Chu Xin Wonton.
Tues 11am - 10pm
Wed 11am - 10pm
Thurs 11am - 10pm
Fri 11am - 10pm
Sat 11am - 10pm
Sun 11am - 10pm
- Bugis
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
