The guys behind Singapore’s first-ever bao (Chinese-style steamed buns) concept has moved to the trendy Cantonment area. New on the menu are Asian-inspired rice bowls perfect for a delicious, fuss-free lunch. Dig into deep-fried chicken cubes coated in savoury-sweet kecap manis ($13.80 for rice bowl); or salmon with torched mentaiko sauce ($14.80 for rice bowl).
For those beef cravings, order the beef cubes drizzled in a homemade goose liver sauce ($21.80), or the tiger prawns coated in a mentaiko sauce ($15.80) that’s been torched to a smoky finish. They’ve also streamlined their bun selection ($5.80 each), and now offer the veggie; salmon-mentaiko; salted egg chicken; and chilli crab baos. Other highlights include a housemade crabmeat beancurd ($5.80), served with a piquant, moreish century egg sauce; and their cheeseburger spring rolls ($9.80), which come filled with minced beef, mustard sauce and onions. At Bao Makers, beverages are also certainly not lacking — sake, cocktails, wine, spirits, tea, and other non-alcoholic drinks.
Amongst their relatively wide array of drinks, refresh with their Cold Mango Milk ($6), cubes of mango immersed in fresh milk and mango puree; for a caffeine boost, opt for the Singapore Latte Peng ($6.50), Singapore’s kopi peng (condensed milk infused in coffee) with an added touch of espresso jelly, made specially in-house. Save space for dessert, especially their Cookie Bomb ($7.50) — a hot-and-cold treat of freshly-baked cookie dough and ice cream. In addition, this time, three years ago, Bao Makers commenced their business endeavor and would now like to celebrate with October and November-born diners for 30% on all food dishes.
In addition, SALT is giving away 5 x $100 vouchers for Bao Makers!
Terms & conditions as follows.
4 Jiak Chuan Rd, Singapore 089261. Tel : +65 6291 2330. Website here.