After a decade, this Vietnamese bakery’s well-priced delicacies are still popular enough to keep the staff very busy. Looking past the glass cases of fresh ingredients and steaming pastries, the huge kitchen indicates the massive turnover of baked and prepared goods.
Rows of plump pork buns face the street, luring hungry customers inside. To's boasts high numbers of regulars who flock daily for their cheap and cheerful fare. Both barbecue pork buns and combination buns (a mix of mushrooms, Chinese sausage and egg) are the standout favourites. A standard roll will set you back $5.50, while special rolls and the the crispy pork roll cost $6.50. Chinese doughnuts filled with mung beans also fly out the door as regulars rush through.
If you’re looking for a healthier option, don’t underestimate the health benefits of Vietnamese dishes. Black sticky rice, said to improve and regulate circulation, is made on site. Similarly, gac fruit- and pandan-infused rices are prepared daily, each thought to possess their own therapeutic properties. Vietnamese rice-paper rolls are made each morning; with seafood, vegetarian or meat options. To’s pragmatic owners have moved away from traditional peanut sauce in response to surmounting dangers of allergies – now making their own rich Hoi Sin sauce to complement the rolls.
Traditional Vietnamese desserts are on offer, from taro and sticky rice to cassava, banana and coconut milk – the perfect end to a delicious lunch. With the rapid turnover and busy interior, don’t expect to sit and eat. These bites are best consumed on the run as you explore the other exciting Vietnamese stores along Hopkins Street.