奇美烧包 Kee Mei Siew Pow is a pastry shop in Toa Payoh, Singapore, and its name points to siew pow, the Chinese filled bun. It holds a 3.8 Google rating from 5 reviews, so the score is a thin guide.
Siew pow is a bun with a savoury or sweet filling, traditionally baked or steamed, with char siew, or barbecued pork, as a classic filling alongside others such as chicken, curry and red bean. A good one has a soft, springy bun that is lightly sweet and not dry, with a filling that is juicy and well seasoned, and it is best eaten warm, soon after baking, since the dough firms up as it cools. Local bakers sell buns as a quick breakfast or snack, and popular items can sell out by midday, so regulars go in the morning. In Singapore's humidity, buns keep for a day or so, and reheating gently in an oven or steamer restores the texture better than a microwave. Cash is often the easiest way to pay at small shops, and it is wise to ask about pork, egg, nuts and gluten if you have dietary needs.
For residents of Toa Payoh, Kee Mei Siew Pow is a bun shop to look into.