Bao Makers: Beloved eatery reopens in the CBD with budget-friendly delights
After a hiatus driven by rental constraints, Bao Makers is making a remarkable return to the food scene, this time with a refreshed brand and streamlined menu. The beloved eatery, known for its innovative take on traditional bao, has reopened at Far East Square, much to the delight of its loyal customers and new visitors alike.

The choice of Far East Square as the new location for Bao Makers is a strategic one. Known for its bustling atmosphere and diverse culinary offerings, Far East Square provides the perfect backdrop for the rebirth of Bao Makers. The area’s vibrant energy and constant flow of foot traffic are expected to contribute significantly to the success of the reopened eatery.

The temporary closure of Bao Makers was a significant blow to its devoted patrons. Rising rental costs forced the business to shut its doors, leaving a void in the local food scene. However, this break proved to be a period of introspection and transformation for the team behind Bao Makers.

During the hiatus, Bao Makers underwent a comprehensive rebranding effort. This involved refining their brand identity and aligning it with the evolving tastes and preferences of their customers. The result is a modern, vibrant brand that still pays homage to its roots.
What I tried at Bao Makers
In addition to the rebranding, Bao Makers took the opportunity to streamline its product offerings to the crowd of Telok Ayer.

Their menu features classics, and my personal favourite is the Chilli Crab with Fried Bao. Encased in a golden fried mantou bun is this silky, sweet and spicy chilli crab sauce with generous portions of crab.
I have to say albeit worth every bite, eating the Chilli Crab with Fried Bao is a messy affair. The crispy mantou that is golden brown on the outside is fluffy on the inside.
You can also get their other Singapore twist, the Salted Egg Chicken Bao. I love how creamy the salted egg sauce gives the juicy chicken a savoury yet well-rounded flavour. creamy salted egg that engulfs the lightly battered chicken with moist meat inside.
All of these can be chosen if you get their 3 Baos + Side of Vegetable Chips (S$12).

Special mention to the Pulled Chicken with Apple Slaw. I never thought that pulled chicken could be this good. My initial impression is that this would be dry with not much flavour. Boy, was I wrong! This was packed full of barbecue sauce and the chicken soaked up all that juicy goodness. The apple slaw on top added a touch of subtle sweetness and a touch of crunch.

For someone looking for a more carb-heavy meal, one can look to get their delicious Minced Chicken with Mushroom Noodles (S$7.90) and I recommend getting the spicy version which has a fragrant and tantalising spice. Word of caution: this is very addictive.

The noodles are cooked al-dente and soak up the scallion oil below. The minced chicken also soaked up the earthy and umami flavours of the mushroom. Overall, this affordable bowl of noodles shows similar characteristics to those in higher-end Chinese restaurants.
Final Thoughts
The Bao Makers’ comeback is more than just a return; it is a reinvention. With a refreshed name, a streamlined menu, and a fantastic location, this favourite eatery’s future seems bright. As they continue to innovate and adapt, Bao Makers is poised to become a Far East Square eating mainstay, delighting customers with each taste.
In conclusion, Bao Makers’ reappearance demonstrates small enterprises’ tenacity and adaptability. Using their break to rebrand and streamline their offerings, they have positioned themselves for long-term success in a competitive market. For bao fans and foodies alike, Bao Makers’ return is a pleasantly welcome event.
Expected damage: S$7 – S$12 per pax
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