Food Review: Lai Bao Zhichar

Bridging the Old and New: Lai Bao, an Affordable 1960s-inspired Zichar Cuisine by Baoshi Launches in Toa Payoh with Unique Twists to Classic Dishes.

A few minutes walk away from Toa Payoh MRT station (Exit D), the new brand offers an all-encompassing menu of dishes; traditional yet modern, simple yet unique. Meant to satisfy the taste buds of both younger and older generations while remaining affordable.

Lai Bao is Baoshi F&B Management Pte Ltd’s first self-built brand, and the newest addition to their portfolio of successful F&B ventures including Founders Bak Kut Teh, Wee Nam Kee, Ah Chiang’s Traditional Porridge and Monga Taiwanese Fried Chicken. Motivated to preserve Singapore’s food heritage and to share this love for local hawker fare, Baoshi seeks to bring affordable Singaporean zichar cuisine to the masses through their new brand, Lai Bao. Through reaping the benefits of economies of scale as a big F&B Management group, Baoshi is able to commit themselves to deliver value to their customers by offering affordably priced yet good quality zichar cuisine at Lai Bao for all four generations to enjoy.


Using traditional recipes and cooking methods, Lai Bao transport diners back to the nostalgic pre-modernized Singapore with their traditional-style Sixties Fish Head Charcoal Steamboat (Grouper: S$15 / S$25 / S$35, Snapper: S$10 / S$18 / S$24). The signature dish is served with all-natural collagen soup simmered over charcoal for 10 hours using grandma’s secret recipe. Natural flavours of the fresh ingredients shine through and the pot boasts a special old-time ingredient, hand-minced meat pie on top of the usual cabbage, seaweed, yam, black fungus, cherry tomato and tofu.

Grandma’s Recipe Pork Belly (S$9 / S$12 / S$15), this dish brings back memories of one’s grandma and her mouth-watering, home-cooked food. The pork belly is soft and tender, a result of carefully braising the meat over low heat and steeped with the fragrant flavors of soy sauce.


The hand-made Deep-Fried Teochew Duck Fritter (S$8 / S$10 / S$12) is a classic Teochew dish which will bring one down memory lane. Smoked duck meat and hand-mashed yam seasoned with spices is encased in popiah skin before being deep-fried, creating a creamy- on-the-inside and crispy-on-the-outside texture.

Taking a creative license on the classics are the Charcoal Silken Tofu (S$5 / S$8 / S$10) and the Old School Sweet & Sour Pork (S$8 / S$10 / S$12). The former delights with an ideal balance of taste and texture where melt-in-the-mouth soft silky tofu contrasts perfectly with a crisp charcoal-coasted exterior. The latter boasts a surprising transformation of a familiar dish with the unlikely but innovative use of charcoal powder and black vinegar. The charcoal batter-coated pork cubes, though glazed in the zesty sauce, remains crispy when served.

Your next to-go destination for affordable crabs in Singapore, Lai Bao also serves up the iconic and quintessential national dishes – the Lai Bao Chilli Crab and Lai Bao 13 Spices Black Pepper Crab (S$30 for 1 crab, S$50 for 2 crabs). Each crab is carefully selected and weighs 600-700g, guaranteed to fulfill any crab cravings one may have. A highlight is Lai Bao’s rendition of black pepper crab which is rich in its aromatic and peppery fragrance due to a complex blend of 13 spices.

Another favorite of the nation, Lai Bao’s Ginger Spring Chicken comes in options for half (S$6) or whole (S$12). Its chicken is steamed with hand-cut ginger to ensure the meat remains moist and juicy with a subtle fragrance. Coupled with Young Ginger & Garlic Sauce, this seemingly simple dish draws out the flavors of each ingredient, allowing each bite to be savoured with relish.