Must say the pan fried buns were very good. This is the modern un-leavened type with the knot placed at bottom and fried. The dough is therefore just a thin layer and not fluffy like skin of meat buns. Where the knot is fried, it’s very crispy. There’s quite a bit of porcine flavoured gravy in each of these (see video) even though they don’t add lard into the filling. Nonetheless, the pork fillings were so full of flavour because they were fresh and not sweet like some of those you get in Singapore. Just savoury sweet. You need to dip into vinegar/ginger and yummy!