Best Red Bean Bun in Kuala Lumpur

Best Red Bean Bun in Kuala Lumpur

Red bean bun or “tau sar pau” in Cantonese is a common food in Kuala Lumpur Malaysia. The origin of pao in Malaysia could go back to China where buns or pao and are a common food for commoners for centuries. Of course now there are many varieties of pao which include “char siew”, lotus paste, “sang yuk”, custard egg, red bean and extra large pao. Pao is usually white in colour and it is cooked by steaming them. The cook usually put an edible food ink on top of the pao to mark the different type of filling of the pao.

You can find pao in most Chinese coffee shops in the country but nowadays most of them are machine made and not all are as tasty as it used to be.

Recently, I revisited a pau stall in Cheras and it is popular for its homemade pao buns. It is located at Queens Hotel in Peel Road Cheras, next to the popular satay stall. They have many varieties of buns but their specialty is the red bean bun.

The stall only opens in the evening and many will come and take away the buns. You can tell the freshness of the buns as most of the buns are sold out at the end of the day.

The taste was heavenly. The red bean bun comes with generous amount of home cooked red bean and it is not too sweet. The bun is soft in texture and you will definitely fall in love with this. The red bean bun is sold at RM 1.40 each. Lastly, I have not tasted any red bean bun as good as this and this definitely tastes better than the Singapore’s best red bean bun at The House Demsey Road. There are also other type of buns available at this stall.