Singaporean review. 1. Wanted to try the highly rave donut. Surprised no one was in the queue and many donuts are readily available. 2. Ordered the small portion - 3 donuts and 1 box of Pandan condiment. The combination was average and nothing fancy. Could be because Singaporean are more used to the Kaya flavour we had in our home country. 2.5/5 would only recommend if you like to try Michelin Bib Gourmand stall in Chinatown area.

There was a short and quick queue line. These yummy Chinese doughnuts are fried to perfection. They come off of a big frying oil pan and delivered straight to you with a side of panda custard dipping sauce. Edit to add: We came back a few months ago and it was so disappointing. It tasted nothing like it was a few years ago. One bite and they had to be tossed away. The dough was full of ammonia odor and very dry. The dipping sugar sauce is too thick. Maybe we went to the wrong vendor, no long lines and no big vast oil to fry.

Staff very rule, ask for money before ask the customer what to order. By default gave a big portion after took your money. The pating go smell like amonia. One bite and feel uncomfortable, have to throw everything in the garbage bin.

I've been to 🇨🇳 town a few times, but this is my 1st time trying. The line isn't very long this time. There are different sauce toppings for u to choose from. I tried the pandan kaya & condensed milk. I personally like the condensed milk more. The pandan kaya sauce is fragrant, but I'm not a fan. The fried dough stick is crispy & not too oily. Everything was ok, but nothing to shout out about.

We manage to find this outlet which sell cakwe / deep fried chinese dough with pandan egg custard. you will find 2 outlet. The one with grilled and next one is fried one. I prefer the fried one.

Very crowded but I got my order very fast. A nice snack to eat on the way to explore Chinatown. The fried bread is fluffy and not too oily. The pandan sauce is not too sweet and rich.

The pa tong go is made fresh, and is piping hot. Taste good, soft inside and crispy outside 😋

I’m glad I tried it after waiting for a bit of a queue. But there’s really nothing too special to it - heated up fried Chines pastry on grill with pandan custard. I agree with other comments that it needs to be eaten hot - it cools down quickly and becomes soggy and chewy. One of those times that makes me wonder what actually makes the cut for Michelin bib gourmand haha