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Our first time trying such pan fried baos! Quite a nice mixture of panfried and steamed skin, coupled with soup broth! #burpple #burpplesg #shengjianbao
Fell so deeply in love with this pan-fried bun ever since I had it for the first time in Shanghai 6 years back. It's a snack that I would gladly forsake calories for. So I was really looking forward to trying Mr. Shengjian because it's so hard to find a good 生煎包 in Singapore. (Like the ones from Xiang Yuan Ji at Jalan Besar)
To spot a sheng jian done nicely:
1. Must definitely have a base pan-fried till crispy and golden brown while retaining a soft bao skin on top.
2. A substantial amount of minced pork wrapped inside with a flavourful, slightly sweet porky soup. The soup is usually made of pork lard, therefore quite oily. No smell of frozen pork.
3. Some chopped spring onion and sesame seeds for a fragrant nutty taste.
I have to say the classic flavour ones here do remind me of the authentic ones in Shanghai. Pleasantly surprised to see so much soup flowing as I took a bite off the bao skin. But the Kimchi with prawns was a miss; There was no soup in the bun and felt like it was a spicy chili flavour instead of a sour fermented taste. So I would recommend to stick to the classic flavour.
Also disappointed by the size of the buns too. Far cry from that of a normal sized bun even. I should start planning a trip to Shanghai soon!
#burpple #burpplesg #sgfood #sgfoodies #foodporn #mrshengjian #生煎包 #生煎先生
Sheng Jian in Singapore serves up three different types of Pan-Fried Buns – Classical Flavour ($5.50 for 4), Kimchi with Prawn ($8.oo) and a Cheese with Shrimp ($10.00) which they named “Nice To Meet U”. If I were to order again, I would just stick to the Original Flavoured ones, with slight crunchy bottom and piping sweet porky soup.
Great that they tasted fresh. These weren’t the best, but quite close to what you would get from Shanghai.
Will probably skip the other two.
http://danielfooddiary.com/2018/04/04/mrshengjian/
Didn't manage to snap a picture of the baos, but I managed to get a pic of the noodles (this was the 'must order' beef noodles). Soup was cold and flavourless, with a few chunks of meat and overcooked noodles.
The baos have thick skin, hard and were very pricey. I reckon you could get better (and cheaper) ones at Chinatown. Please avoid this shop at all costs.
The Sheng Jian Baos (Pan-fried pork buns) here are delicious; crispy on the outside while filled with meaty juices on the inside.
Have you ever tried cheesy Sheng Jian Bao（pan fried bun）？The newly opened Mr. Shengjian at bugis provides three kinds of Sheng Jian Bao,cheesy prawn Sheng Jian,kimchi prawn Sheng Jian and original Shengjian. You can try them all at once by ordering the Shengjian Platter [ 6 pieces Shengjian S$12.5] .
