When Owen Lau was a kid, his mother despaired over his school results . He showed no interest in studies and was happier helping at her hawker stall. But, no skill is ever wasted. Owen's has helped him set up a business.

Together with a like-minded friend, Owen has set up Baos and Buns at #B1-26, Scotts Shopping Centre (right at the far end of the food court). His business partner is a fellow naughty-boy-turned-entrepreneur, Selvam Sevasamy.

They met when they were students at the Singapore Hotel and Tourism Education Centre (Shatec) and clicked when they found that they shared the same dream.
 
"Owen and I have known each other for more than 10 years and have been talking about setting up a business of our own for nearly two years. This year we decided to just do it," said Selvam, who takes care of the business aspect of their new eatery. 

Owen, the chef in the business, laughs when he talks about the nightmares his disinterest in academia caused his parents.

"In my house, my brother and I used to help with the housework and the cooking. My sister, the only daughter, didn't help out and till today can't cook or do any housework," said Owen, reflecting perhaps a new trend in society where girls who can cook are becoming a rarity.

Creative all- Asia cuisine
The menu at Baos and Buns was conceived with painstaking planning. Their main item are the "baogers", a marriage of Chinese bun and Western burger. They also serve chapati wraps, which is Indian in origin.  Their cold tofu is Japanese influenced while the ayam panggang has an Indonesian touch to it. The sauces and dips taste Thai while their chendol cake is a creative take on the chendol dessert loved in Singapore and Malaysia.

Perfecting the recipes, getting groups of people to taste and indicate what they liked has been a long, arduous process for Owen and Selvam, taking about two years to finalise. But the feedback has been useful in getting them to fine-tune their recipes.

The result is delicious fusion food that is healthy as well as nutritious. They've tried to cater to all manner of customers, from the protein-conscious to the carbo loaders.

The signature baoger is served steamed, baked or deep-fried, depending on how many calories you can afford. And the patties for the baogers are made with grilled meat or seafood. Their chendol cake comes coated with gula melaka and coconut cream. Very yummy. 

The Indian-Chinese partnership has also made them aware of what appeals to many different types of people. For instance, a vegetarian can go with his meat-eating friends and have a satisfying meal. There's also food for rice lovers as well as those who prefer the more Western patties and bread option.

Food at this three-month-old eatery is reasonably-priced. A set meal with one main course of either ayam panggang (grilled chicken), beef teppan, soya fish or kongpau chicken costs $4.80 and comes with miso soup and garden veggies.