Bao’s Pastry: China’s viral bakery’s crispy seaweed floss cakes, butter mochi, silky egg tarts & more

If you’re a fellow pastry enthusiast, chances are you’ve already heard that China’s viral bakery, Bao’s Pastry, has opened its first overseas outlet in Singapore in May 2025, nestled in Paya Lebar Square’s Scarlett Supermarket. As a lover of all things sweet and doughy, I’m ashamed that it took me a whole month to finally try it!

Bao’s Pastry was founded in Beijing in 2004 by Mr Bao Caisheng, to spoil pastry lovers with a fusion of French-inspired treats with a classic Chinese twist. In 2023 alone, the bakery sold a whopping 200 million Xiaobei Cakes, setting an industry record.

This was the scene at 11am on a Tuesday: a snaking queue of pastry hopefuls. My first thought? Don’t people have better things to do on a weekday morning? Then I remembered I was one of them. But I was here on a mission… in the name of research!

The hypothesis: If Bao’s Pastry is really worth the hype, then every bite should make the wait worth it.

What I tried at Bao’s Pastry

Starting strong with their bestselling Xiaobei Crispy Floss Cake (Seaweed) (S$3.60 for 2 pcs) — the Dilraba Dilmurat of their pastry lineup — uniquely Chinese, with mass appeal and a flair for stealing the spotlight.

This treat caught me off guard from the first bite: an impossibly light and pillowy chiffon cake wrapped in a savoury coat of seaweed and floss. It was a delicate, crispy layer that added a nice texture and crunch. The umami from the seaweed hit first, followed by that salty-savoury floss that I just couldn’t get enough of.

At the centre of the chiffon cake, a layer of delicate sweet cream waits to spill over the pastry, bringing balance to the bold flavours. Each component played its part beautifully, and I appreciated how the cake itself wasn’t overly eggy — letting the seaweed and floss shine. While it is a sweet-savoury combo, this one definitely leans savoury. Surprisingly? I’m not complaining.

I was intrigued by the Butter Mochi (S$4.90 for 6 pcs). In a display full of vibrant, over-the-top pastries, this one stayed humble and shy, almost. But come on, butter and mochi? That combo rarely misses.

And I was right! Bless my sweet tooth instincts. First, you bite through a lightly crispy shell that’s perfectly buttery with a hint of caramelisation. Then comes the real magic — a soft, chewy mochi centre that’s just so smooth and warm. No gimmicks, no frills. Just a straightforward, buttery mochi that nailed the contrast between crunch and chew.

I came across some reviews mentioning that it was too oily for their liking, but that wasn’t the case here. Perhaps I got a less oily batch, or just have a higher tolerance for it?

Ng Kim Lee Confectionery: $0.70 muffins & more at 70 year-old traditional bakery

Moving on to the Portuguese egg tarts, a classic treat with a fun twist.

I tried the Croissant Egg Tart (Pistachio) (S$4.50), hypnotised by its eye-catching green hue from behind the display shelf. Proceed with caution because it was messy, all right.

They were generous with the pistachio crunch sprinkled over the top. However, it fell short for me as it tasted like it had lao hong-ed (leaked air), stuck in that awkward in-between of neither soft nor particularly crispy. It tasted like a stale kids cereal for the most part, though I appreciated the surprise handful of real pistachios sneaked into the mix.

The egg custard was silky and soft, with that familiar rich, slightly sweet eggy flavour layered with a subtle hint of pistachio. Together it was so-so, but I personally didn’t vibe with the combo of creamy, custardy egg and the earthy, nutty profile of pistachios. The saving grace here was the crust — buttery, warm and endlessly flaky.

This Velvet Taro Egg Tart (S$2.90) had the most perfect lavender colour I’ve seen! A total stunner in the display case. I much preferred the plain egg custard here without the nutty mix-ins of pistachio, allowing the not-too-sweet custard (the highest compliment, really) to shine through.

As a self-declared taro lover, I wasn’t disappointed with this one. I bit straight into the orh nee which was smooth, fragrant, and thankfully not too strong, playing nicely with the custard without overpowering it. That said, my gripe remains the same — this combo didn’t quite land for me. Both the orh nee and custard shared a very similar creamy, smooth texture, that made me feel jelak after just 2 bites.

There was also an interesting thin layer of pulut hitam beneath the custard, but it didn’t do much for the overall taste or texture. Maybe next time I should skip the fancy stuff and stick to the classics.

Final Thoughts

I can imagine myself plopped by the TV on a lazy afternoon, a plate filled with an assortment of goodies from Bao’s Pastry in hand, munching my way through a sitcom.

Would I go out of the way to buy these again, though? Likely not. But I’d highly recommend you to try their legendary Xiaobei Cake at least once if you find yourself in Paya Lebar!

They also sell a variety of Chinese pastries like Hawthorn Soft Crisp, Egg-yolk Puffs and Pineapple Pastry packed in boxes, perfect for gifting.

Expected damage: S$2.90 – S$10+ per pax

My Aunty’s Bakery: Atas hawker pastries from $1.80 like Milo madeleines & brown sugar mochi scones