Happened to be in Kovan and noticed a humble little shop selling Sheng Jian Bao, direct translated is "Raw Pan-fried Bun". Okay, I admit that I had heard of this bun and was curious about it but never tried it before. So between Lola's (which I had patronised before and liked the food there) and this place, I decide to prioritise my want to try new food. In addition, I do like Shanghainese food, so why not giving this place a try?
The place has that small family-run Chinese restaurant vibe: hot piping food, fast service, brutal efficiency, basic and practical, slightly dim lights with neon signs and maximisation of use of space. There is a certain strange charm. The service here is pretty good. Despite being very busy, they still manage to be friendly. Their real strength lies in the fact that they are very fast and efficient.
The menu features typical Shanghainese fare with flour as essential ingredient in most of the food items. It does feel satisfying to tuck into these yummy comfort food.
Sheng Jian Bao is actually Xiao Long Bao being flipped over and pan-fried. So what I get is smooth thin dough skin with a lovely crispy pan-fried bottom that holds moist minced pork and flavourful broth. Goes so well with the thinly sliced ginger strands soaked in vinegar. I love the contrast in texture between the meat, broth, soft part of the dough and the pan-fried part.
There are two types of Sheng Jian Baos: the original and the prawn variety. The ones with prawns have better texture due to the springy, crunchy flesh of the whole prawns. But the original ones have more focused taste since they have more well-seasoned meat packed within.
Xiao Long Bao with Crab Roe is a novelty where there is an additional taste of umami within. This taste of umami is more pronounced when the bun is hot, so savour them while they are hot.
Wontan in Chilli Oil and Vinegar is very generous in portion. There are at least of them in each serving. And each wanton is stuffed with huge amount of meat. Definitely value for money. Taste wise, it is pretty good. There is more chilli oil than vinegar in the mix, thus the thick chilli oil can stick to the surface of the dumpling skin, amping up the spiciness. As I like dimension in taste, I add more vinegar from the free-flow pot to the dumplings.
Thoughts: Worth a try if in the vicinity or curious about Sheng Jian Bao
949 Upper Serangoon Road
Nearest MRT: Kovan
