Ph.Ds of FOOD

Singapore Food Blog

Sun Moulin

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Piroshiki – Japanese white soft bun with Japanese style pork and bamboo shoot filling. Piroshiki was something like an adapted version of the chinese dabao (大包) – a steamed bun with flavoured chicken/pork fillings. Fillings wise, the Japanese style pork did not taste different from the conventional dabao. However, Piroshiki’s uniqueness lies in the melted cheese on the top! Coupled with the baking process, Piroshiki is chinese dabao transformed!

Cheddar Scone

Cheddar Scone

The Cheddar Scone from Sun Moulin does not belong to the category of authentic British scones. It was more like a scone-flavoured bread, which was less dense and more fluffy. We guessed that amount of milk/cream wasn’t enough and perhaps yeast was added, resulting in the bread-like texture. The Cheddar taste wasn’t particularly strong as well. This will be our first and only brush with Sun Moulin’s scones; we would stick to their interesting variety of breads and best-selling egg tarts.

Sun Moulin
Basement 1, Isetan Scotts
350 Orchard Road


Written by foodphd

May 6, 2011 at 11:46 am

Posted in Desserts, High-tea, Scones, Snacks

Tagged with ,

One Response

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  1. Try Mugiya. i can say it’s better than sun moulin.


    November 10, 2011 at 1:53 pm

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