Passing down the flavour: Chai family’s 40-year ‘bak pau’ legacy lives on at Hui Sing Hawker Centre
By Wilfred Pilo Few things are as comforting as a freshly steamed ‘bak pau’ (steamed meat bun), with its soft, fluffy dough and savoury filling offering a satisfying bite. For the Chai family, making these traditional steamed buns for more than 40 years is more than a business—it is a cherished family legacy passed down through generations. The tradition began with their maternal grandmother, who taught the family the skills and secrets behind preparing the ‘bak pau’ that customers have…
The Chai family has preserved their 40-year 'bak pau' tradition at Hui Sing Hawker Centre, passing down skills through generations.
The Chai family has made 'bak pau' for over 40 years, starting with their grandmother.
They have operated at Hui Sing Hawker Centre for 33 years, maintaining consistent quality.
Chai Hui Sing credits their loyal customers to the family's time-tested recipe and flavor.
Summarised automatically by AI from the original article by DayakDaily. AI can make mistakes, so check the original for details.
Few things are as comforting as a freshly steamed ‘bak pau’ (steamed meat bun), with its soft, fluffy dough and savoury filling offering a satisfying bite.
For the Chai family, making these traditional steamed buns for more than 40 years is more than a business—it is a cherished family legacy passed down through generations.
The tradition began with their maternal grandmother, who taught the family the skills and secrets behind preparing the ‘bak pau’ that customers have enjoyed for decades.
For the past 33 years, the family has kept the tradition alive at Hui Sing Hawker Centre, where their signature steamed buns continue to draw a loyal following.
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