Our Story
我们的故事
Bao Gong, was once a struggling fish head beehoon cook trying to perfect the …dish at his sifu (master) Restaurant. At work, his suppliers appeared regularly and showered him with hampers filled with goodies and XO brandy.
One nights after work, Mr Teo add a little brandy to the fish beehoon soup. He never suggested selling it as cost made it prohibitive but his partner, Mr Tan (Ah Tan), at Bao Gong XO Fish Head Beehoon restaurant supported and championed it.
Now, it’s a Singapore makan icon. In fact, the legend of the dark complexioned Justice Bao appeared on Mr Teo’s face, in the form of a dark blemished patch. Hence his nickname, hence the stall’s name.
Three words describe Bao Gong’s makan…(Simple, Clean and Confident).
包公曾经是一位苦苦挣扎的鱼头米粉烹饪师，在他师傅的餐馆里努力完善这道菜。在工作中，他的供应商经常出现并给予他装满美食和XO白兰地的礼篮。
一天晚上下班后，张先生在鱼米粉汤中加了一点白兰地。他从未建议将其销售，因为成本太高，但他的合作伙伴陈先生（Ah Tan）在包公XO鱼头米粉餐厅支持和推崇它。
如今，XO鱼头米粉成为新加坡的美食标志。事实上，深色皮肤的包公传奇出现在张先生的脸上，形成了一块深色的斑点。因此有了他的绰号，也有了摊位的名字。
三个词概括了包公的美食...（简单，清洁和自信）。
Our Signature Dish
我们的招牌菜
“San Lao” Hor Fan
(三捞河粉)
Our next famous dish, the San Lao Hor Fan (Triple Flavour Kway Teow). It is totally deceiving that something so bland looking can be so flavourful. He exalts the kway teow with three invisible flavour agents, Chinese Hua Tiao wine, sesame oil, salt and garlic and texturises it with crunchy towgay (bean sprouts) and succulent slices of clean cut toman fish.
我们的下一个著名菜品是三捞河粉（三味粿条）。外表看起来平淡无奇，但它的美味却完全让人感到意外。我们用三种看不见的风味调料来提升这道粿条——中国花雕酒、香油、盐和大蒜，并用爽脆的豆芽和多曼鱼的多汁薄片赋予其独特的口感。
Butter Ball Prawn
(特制奶油虾)