Ding Tele 鼎特乐 – Shanghai Sheng Jian Bao and Xiao Long Bao At Kovan
Sheng Jian Bao, Xiao Long Bao! I got really excited when there is a new Shanghaiese restaurant that specialised in Sheng Jian Bao 生煎包.
Especially after my encounter with Yang’s Fried Dumplings 小杨生煎, in Shanghai.
Apart from the widely known Xiao Long Bao（小笼包）and Soup Bun（灌汤包）, the less known Sheng Jian Bao（生煎包）is a traditional Shanghai snack that can be found in every corner, street and alley of Shanghai.
Sheng Jian Bao 生煎包 is cooked in an interesting manner in a shallow, oil-filled flat pan.
The folded portion of the Sheng Jian Bao is fried in the oil until a crispy, golden-brown shade while water is sprayed on the buns to ensure thorough cooking.
Similar to Xiao Long Bao with pork fillings and soup inside, the difference in the Sheng Jian Bao is due to the crispy and crunchy side exposed to frying.
The interior of Ding Tele 鼎特乐 seems neat with various chalk drawings on the wall and the utensils used are similar to other Chinese restaurants out there with chopsticks, soup spoon and ceramic bowls.
The menu is extensive and reasonably priced ($3 – $8.80), with more than 40 items on it.
Their main focus is on their selection of Dim Sum such as Crispy Pork Soup Buns 生煎包 ($4.80 for 4 pcs), Steamed Pork Soup Buns 小笼包 ($4.80 for 5 pcs) and Steamed Pork Soup Buns with Crab Meat 蟹粉小笼包 ($8.80 for 4 pcs).
Recommended appetisers include the Drunken Chicken Wing ($6.50), Wheat gluten & Shiitake mushrooms ($4.50), Steamed Pork Bun with Crab Meat ($8.80 for 4pcs),
I had some expectation for the Sheng Jian Bao ($4.80 for 4 pcs), since it was highly recommended by the service crew, and there was at least one set on every table.
However, it fell short of my expectations.
The exterior was not as crispy as the ones we had in Shanghai, and with not much soup broth within the buns, making them slightly dry.
The highlight was the soft and tender minced pork though.
My favourite dish was the Wanton with Black Vinegar and Chili Oil ($6.80) with crushed peanuts for the additional crunch.
There was a good balance of spicy chili oil and sour vinegar, coupled with plump minced pork wrapped within the thin wanton skin.
On the other hand, I wished that there was more sauce to go with both the Noodles with Peanut Sauce ($6) and Noodles with Soy & Scallion Oil ($5) to elevate the taste.
Even though the Sheng Jian Bao wasn’t as impressive, the other items on the menu were decent.
Ding Tele 鼎特乐
949 Upper Serangoon Road, Singapore 534713
Opening Hours: 11.30am – 2.30pm, 5.30pm – 10.30pm (Mon-Sun)
Other Related Entries
Seafood Paradise (Marina Bay Sands)
Hai Tien Lo (Pan Pacific Singapore)
Peach Garden (Changi Airport T2)
Swee Choon Tim Sum Restaurant (Jalan Besar)
Joyden Treasures (Leisure Park Kallang)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.
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