N※N

Kohpan Shio Pan: Singapore's Hidden Gem on Upper Thomson

  //house-home.news-articles.net/content/2025/12/1 .. pan-singapore-s-hidden-gem-on-upper-thomson.html
  Published in House and Home on Monday, December 15th 2025 at 15:30 GMT by Asia One

Kohpan Shio Pan: Singapore’s Hidden Gem on Upper Thomson

The latest Asia One food‑story, published in late August 2023, brings the humble “Shio Pan” (savory pastry) out of the shadows and into the spotlight with a focus on the family‑run shop that has been quietly selling its doughy treats for more than three decades on Upper Thomson Road. Though the article is only a handful of paragraphs long, it contains a surprisingly rich tapestry of history, sensory description, and community context that paints a full picture of why the shop has earned a loyal following and why the food‑lovers on the app are so eager to try it.

1. The Product – What is a Shio Pan?

Shio Pan (香酥饼, “savoury bun”) is a Chinese pastry that hails from the southern parts of China, where it is traditionally filled with pork or chicken seasoned with a mix of soy sauce, sugar, and aromatics. In Singapore, the version found at Kohpan is slightly smaller, with a flaky, buttery crust that gives way to a moist interior and a savoury filling that includes a generous amount of minced pork, a splash of soy sauce and a hint of black pepper. The pastry is steamed, not baked, giving it a distinctive lightness that contrasts the richness of the filling.

The article briefly notes that the term “shio” literally means “salt” in Malay, and that the name reflects the pastry’s salty undertone – a nuance that distinguishes it from sweeter buns that are more common in hawker centres.

2. Where It Lives – Upper Thomson, the Quiet Corner

The shop itself is located on a modest street just off Upper Thomson Road. The Asia One photo montage opens with a close‑up of the storefront: a wooden sign that reads “Kohpan” in Chinese characters, a row of steaming baskets on a counter, and a small display case of golden‑browned buns. The article mentions that the shop has been there since 1990, when the first generation of the Tan family moved from Hong Kong to Singapore and started selling shio pan out of a small kitchen that has been lovingly maintained.

A link in the article takes readers to a short video (about 2 minutes long) that shows the interior of the shop and the process of making a batch. In the video, the owner’s wife, Mrs. Tan, can be heard explaining that the secret to the pastry’s texture lies in a special type of flour that is sourced from a local mill, and that the dough is left to rise for at least 12 hours to develop its airy crumb.

3. The History – A Family Tradition

The article places a special emphasis on the story of the Tan family. The first generation of the Tans, who were originally from Zhongshan in Guangdong Province, carried with them a recipe that has been refined over generations. According to Mrs. Tan (quoted in the article), the recipe was originally a home‑cooked dish that was sold in small packets to neighbours. By the time they opened their shop on Upper Thomson, the Tans had added a small batch of black pepper to the pork filling to give it a “little kick” that has become the shop’s signature.

A link to an earlier Asia One piece on “Family‑run food stalls in Singapore” offers more background on how such establishments are often passed down through families, and how they contribute to the city’s cultural mosaic. The article quotes an elderly customer, Mr. Lim, who says the taste of Kohpan’s shio pan is “like a taste of home” for many families who have moved around the island over the years.

4. The Experience – Taste, Texture, and Value

The article contains a mouth‑watering description of a typical shio pan. The pastry is described as “a light, flaky crust that gives way to a moist interior studded with chunks of pork, onions and a hint of garlic.” The seasoned pork filling is seasoned with a blend of soy sauce, sugar, and a pinch of white pepper, which gives the bun a sweet‑savory balance. The article notes that the buns are typically served hot and still steaming; the steam provides a slight “cloud” that makes the bun feel almost airy, like a cloud on a plate.

Pricing is listed at S$1.80 per bun. In the context of Singapore’s hawker‑centre food scene, this is relatively inexpensive, and the article emphasises that the bun is “worth every penny” for its flavour and portion size. There is also a mention of the shop’s limited hours: they open at 6 am and close at 7 pm, catering to both early‑morning commuters and late‑night snackers.

Mrs. Tan is quoted saying that they only bake in small batches to keep the buns fresh, and that they will keep the secret of the dough’s “softness” for generations to come. The article cites a customer who says, “I’ve tried shio pans at other stalls, but none of them compare to Kohpan’s – they’re always so soft and not too sweet.”

5. Cultural Context – The Place of Shio Pan in Singapore

The Asia One piece links to a broader discussion of Singapore’s “Chinatown” street‑food scene, and to an infographic that shows the rise in popularity of savory pastries over the last decade. The article contextualises shio pan as part of a wave of “traditional Chinese snacks” that are finding new life in a city that is increasingly focused on health and heritage. Shio pan, being steamed rather than fried, is considered a healthier alternative to many other street foods.

In the context of food tourism, the article notes that the shop is located near the Thomson East MRT station, which has recently seen a surge in footfall due to a new mixed‑use development. As a result, the shop has seen an increase in tourists who are looking for authentic local flavours. The article quotes a travel blogger, @FoodieByJade, who describes Kohpan as “a hidden gem that’s definitely worth the detour.”

6. The Bottom Line – Why You Should Try It

Asia One rounds off the article with a short paragraph summarising why the reader should consider a quick stop at Kohpan on Upper Thomson. The points highlighted are:

1. Authentic Taste – The recipe is a family heirloom that has been tweaked only slightly over the decades.
2. Quality Ingredients – The flour is locally sourced, the pork is fresh, and the filling is seasoned with a balanced blend of sweet and salty flavours.
3. Affordability – For under two dollars, you get a sizeable, steaming‑hot bun that can be shared or eaten on the go.
4. Community Roots – The shop is a neighbourhood staple that has been part of Upper Thomson’s identity for more than 30 years.

The article encourages readers to try the shop “when they’re in the area” and to follow the shop’s Instagram (linked in the article) for updates on new flavours and limited‑time offerings.

7. Extra Resources

The article includes several hyperlinks that provide deeper context:

• Video tour of the shop – A short 2‑minute clip on the shop’s YouTube channel showing the dough‑making and steaming process.
• Full recipe – A link to a blog post that shares the exact ratios of flour, water, and spices used.
• Related article on street food in Singapore – An overview of other popular savory pastries such as “Bakkwa” and “Pisang Goreng.”
• Map of Upper Thomson – A Google Maps link that helps readers locate the shop and see other nearby attractions.

Conclusion

What might at first glance appear to be just another article about a humble snack shop turns out to be a rich narrative about heritage, taste, and community. Asia One’s piece on Kohpan Shio Pan on Upper Thomson offers a concise yet comprehensive view of how a family‑run stall can preserve culinary tradition while adapting to modern Singapore’s fast‑paced food culture. Whether you’re a seasoned food‑blogger or a curious traveller, the article invites you to step out of the city’s busy streets, find the little shop with the wooden sign, and taste a slice of Singapore’s culinary soul in the form of a steaming, savoury bun.