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 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.
For 36-year-old Chai Hui Sing, maintaining consistent taste and quality across all bun sizes remains a top priority.
She believes customers keep returning because they appreciate the family’s time-tested recipe, which produces soft, fluffy buns filled with savoury goodness.
“All this is thanks to my grandmother, who passed down her skills to my mother, who then taught my brother and me so we could continue the family tradition,” Chai told DayakDaily.
She said the family takes pride in making buns with a light, fluffy texture and a slightly sweet taste that complements their savoury fillings.
Fresh from the steamer, the warm buns release an inviting aroma, making them a popular choice for breakfast or an afternoon snack.
Chai said the secret lies in striking the right balance between the fluffy dough and flavourful filling. She and her brother prepare the buns daily using family recipes, with fillings such as braised pork belly and minced meat.
“The dough must be light, and the filling flavourful,” she said.
Their signature ‘bak pau’ remains a favourite among customers looking for a hearty, satisfying treat, while the family continues to uphold its commitment to familiar local tastes and consistent quality.
For many, ‘bak pau’ is more than just a quick meal. It evokes nostalgia and offers a taste of home anytime.
The Chai siblings remain committed to preserving their grandmother’s legacy and passing the family’s culinary tradition on to future generations.
They hope to keep serving the Hui Sing community as long as customers enjoy their signature steamed buns, with returning patrons reminding them why the family remains dedicated to its craft.
Beyond ‘bak pau’, the stall also offers a variety of other dishes, including steamed pork dumplings, savoury rice dumplings, meat and fish rolls, ‘sotong kangkong’ and ‘bak kwa’ (barbecued meat).
The family-run business, ‘The Dumpling’, is located at Stall No. 13, Hui Sing Hawker Centre. The stall operates daily from 12pm to 8pm, except during Chinese festivals.
For enquiries, call 017-817 0511. — DayakDaily
