Pao fan (泡饭) which is not something new and usually only found on the menus of Chinese restaurants actually consists of steamed rice doused in a piping hot broth and finished off with a generous sprinkling of crunchy fried rice puffs.

San Pin is opened by Ex-Jumbo Seafood Chef that serves a simple menu with six variations of pao fan to choose from. They have fresh prawns, fried sliced fish, fresh sliced fish, mixed sliced fish, lala or if you can't decide which one to have then go for the mixed pao fan which has a little bit of everything on the menu.

The broth base is made from simmering prawns and pork bones for a few hours and that explains why it is so rich with umami notes. The rice grains were tender and it managed to absorb those rich and briny seafood flavours from the broth. Other than the mixed seafood that we ordered, it also comes with slices of bitter gourd and topped with egg floss 》$7