When it comes to baos (dumplings), Singapore is so blessed to have many brand names offering these treats — Ho Kee Pau, Tanjong Rhu Pau and Confectionary, Teck Kee Tanglin Pau, and Tiong Bahru to name a few.
Baos are great for all occasions — from proper meals to coffee break treat. They can be eaten to fill the stomach or just please the palette.
With increasing prices of raw materials, bao prices have been escalating. This is understandably so as the outlets need to remain profitable.
However, one price hike got us a little concerned. 126 Dim Sum 揾到食 has raised the price of its popular big pao to S$2, a price point unheard of at non-restaurant level. Plus, the outlet charges GST so the real price is S$2.14.
What we noticed also was that on top of the increase and GST, the slice of Chinese sausage and mushroom were missing. For some, it’s the lup cheong that makes the difference, letting this iteration stand out for the competition. It’s what makes one drive all the way to Geylang and risk getting a traffic ticket to buy the bao.
We couldn’t let this go without asking why. When queried over the phone, a staff said, “$2 is cheap already. Others are charging $2.20.”
About the missing ingredients, she said, “Some customers told us that the lup cheong is smelly so we decided to remove it,”
Dah? That slice of lup cheong has been an essential part of the setup for many years. So why now?
Truth be told, I was so disappointed by the price hike and the missing ingredient that I refused to take a photo of the bao.
Like I said at the start, Singapore has lots of great bao outlets. Time to pick another one.