Right after Baker Talent opened for business at Ang Mo Kio Central, I spotted another new bakery Yuen Long Hong Kong Pastry & Buns just diagonally across which always has a queue of patrons whenever I pass by. Not a bad thing actually. It just means we have more choices of bakeries in the town central now.
The husband and I came by Yuen Long twice and managed to try most of their signature pastries. Couldn’t resist that aroma of their freshly baked pastries in the oven!
Most if not all of their pastries are made with this flaky crust and come in various flavours, both savoury and sweet. Except for the breads and buns, the pastries are priced at an affordable $1 per piece.
While the pastry was hot and flaky, I wished the piece of century egg was a little bigger as I really couldn’t taste much of it because it was too overwhelmed by the saccharine sweetness of the thick lotus seed paste embracing it. I almost thought I was eating an ultra sweet mooncake. Plus that century egg bit was quite hard and chewy, definitely way overdone. The husband thought the flavours were a little odd. Century egg and lotus seed paste just didn’t quite go together.
We bought this because it resembled the Baked Bun with BBQ Pork from Tim Ho Wan but of course in terms of taste, it was nowhere close to it. However we thought it was still quite a decent char siew bun compared to many others found in our local bakeries. The bun itself was soft and pillowy too. The skin on top was quite crispy and crunchy. The filling was flavoursome but just a tad too salty.
We both loved the flaky crust but the egg custard tasted too ‘eggy’ and had a heavy and thick texture.
Loved the honey bbq flavour of the filling that was tender and savoury with a smoky aroma. The pastry crust was oily but flaky, crispy and pretty tasty.
I liked the texture of the bun as the outside was crusty and crispy but the custard filling was like that of their egg tart, too heavy, thick, eggy and in fact, dry too.
This roasted bun was good! Much better than the honey roasted char siew pastry. This reminded me of a shao bing which was firmer and less flaky. The char siew filling had a good balance of sweet and savoury. Highly recommended!
Bun was soft and fluffy and we were surprised to see how runny and flowy the filling was. Though in terms of taste, I thought the salted egg bun from Baker Talent was better.
This was definitely one of the better lao po bings around! I loved that the filling wasn’t too sweet and it had the perfect sticky consistency without being too cloying. The crust was light and flaky but not greasy to the touch. Best to eat when warm. Must try!
Nice pastry crust just like the lao po bing. The filling was made from yam and red bean paste, nothing really special about it.
After trying so many pastries, we thought the Roasted Bun and Wife Pastry did stand out. The others just didn’t seem worth the calories.
Yuen Long Hong Kong Pastry & Buns
Blk 709 Ang Mo Kio Ave 8