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I’ve long been a loyal fan of one particular Singaporean bakery’s frozen baos — and I’ll rave about it to anyone who’ll listen. My praises have, however, hardly fazed a friend of mine, who confidently challenged: “You just haven’t tried Malaysia’s B.O.D.”
A formidable competitor, I thought, especially coming from a friend who knows his food. I couldn’t have been more ready to see if it lived up to the hype when I finally got a chance to swing by.
In case you haven’t already jumped on the bandwagon, B.O.D 包栈 is a popular Malaysian chain best known for its variety of freshly made baos and quality dim sum classics. It’s quite the go-to as well, with an impressive total of 17 outlets (and counting!) across the country. Of these are a convenient 9 in JB, located in hotspots like KSL, Mount Austin, Mid Valley Southkey and AEON Bukit Indah — the latter of which I visited.
I was instantly drawn to their window display, where I could peer into the kitchen as the crew meticulously rolled out neat circles of dough and spooned mounds of meat filling before pleating each bun shut. As someone who’s always mesmerised by craft behind handmade fare, you bet I stood there for a while.
Though I was there to enjoy my baos steaming hot in store, I couldn’t help but marvel at the colourful packets of frozen buns and other creations neatly lined up in the corner freezers. I’m told that these use quick-freezing technology — basically, they’re frozen fast enough to lock in moisture and freshness, keeping the texture and flavour just like the freshly steamed ones.
Like their hot counterparts, each frozen goodie is made with no additives and can be enjoyed in a jiffy. Just steam them up, and you’ll have a warm treat ready in 5 to 10 minutes, tops. How convenient!
What I tried at B.O.D 包栈
It only felt right to start with B.O.D’s signature Kung Fu Pork Steamed Bun (RM7.20 for 2, RM19.90 for 6). There’s something so satisfying about knowing these buns were made right in the kitchen beside where I was seated — rolled, filled, shaped and steamed before hitting my table fresh and piping hot.
And just look at those pleats! Nothing I love more than traces of handmade labour.
As a huge fan of the quintessential da bao, my first bite was pure bliss. The bun was soft and fluffy, giving way to impressively tender pork filling, its savoury juiciness coaxed out by the fragrant sweetness of hua tiao chiew. Also in the mix were soft cabbage leaves and a wedge of hard-boiled egg, making this a hearty, well-balanced treat. A refined take on an infallible classic, this itself justified the brand’s hype for me.
Next up were the Handmade BBQ Pork Steamed Buns (RM8.70 for 4, RM19.90 for 10). You could easily hold these snug packages between two fingers and pop one whole if you’re starving. Or, you know, just because that’s clearly the best way to eat them.
For the record, there’s also the regular-sized BBQ Pork Steamed Bun (RM3.80) if you’re after a bigger bite. That one’s machine-made, if that’s your fancy.
I went the demure route, tearing open the bun’s delicate casing to reveal its gleaming red filling. Each little bao was quite literally bursting at the seams with honey-glazed meat, including a whole chunk of lean pork, no less!
Its profile was bold and smoky, with a lovely caramelised sweetness that demanded lip-licking. It struck me as richer and more robust than the average char siew bao, which is exactly what I’d want in one when a strong craving calls.
You can’t go wrong with a classic, and B.O.D’s Pork Dumpling (RM5.50 for 3, RM8.50 for 5) proved exactly why it’s a staple.
Each plump morsel held a firm, juicy bite, wrapped in a thin yellow skin that lent a pleasantly chewy bounce. This was straight-up solid siew mai, with well-seasoned and moreish pork filling that hit all the right notes.
Last but not least, the Red Bean Paste Steamed Bun (RM2.80) rounded things off on a fittingly sweet note. This cloud-soft pillow of a bun was the largest of the lot, yet came with the lightest price tag.
Hidden within was a glossy core of smooth red bean paste, which is said to be freshly made in-house from Tian Jin red beans. The filling had a silky texture with a measured sweetness that’d surely satisfy even those who aren’t huge on sweets.
What surprised me most, though, was how the natural earthiness of the red bean shone through in a way so gentle even those averse (like me) wouldn’t be put off in the least bit. Paired with that fluffy dough, this was the perfect ending to a hearty lineup.
Final thoughts
There’s a lot I could say about B.O.D, but “solid all around” sums it up pretty neatly. What I loved most was how every item I tried hit the spot, carrying the same care I’d admired watching the crew shape them up in the kitchen — from the soft, fluffy dough to the juicy, well-balanced fillings.
With a level of craft that shines through in their honest flavours and freshly handmade baos and dim sum it’s easy to see how the brand’s become such a staple across Malaysia. There’s comfort in knowing you can bring them home frozen without losing a thing, too. Needless to say, I’d happily swing by again for another fix, plus a few packs to stash in my freezer alongside my favourite ones back home.
Expected damage: RM2.80 – RM14.90 per pax
*This post is brought to you in partnership with B.O.D 包栈.
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