Mark my words, but I think we are going to see more shops in Singapore selling Sheng Jian Bao 生煎包 (Pan-Fried Buns) time to come.

Mr. Sheng Jian 生煎先生 has quietly opened at Liang Seah Street.

Previously, there was only one reason left for me to visit Liang Seah – Ah Chew Desserts. That is till I just noticed that it has become a stretch of mini Chinatown, with eateries such as Fat Bird, Yunnan Original Ecology Hotpot, Kuan Kuan Spicy Hotpot, ShenXi Salmon Fish Village, Xiang Signature Restaurant, Ting Yuan Hotpot, and Hong Hu Restaurant Steamboat Buffet.

Sheng Jian Bao 生煎包 are typically filled with pork and gelatin that melt into soup when cooked.

They are characterised with crispy bottom contrasted with steamed top.

In terms of cooking, the buns are first lined up in an oiled, shallow, flat pan. After frying, the bottom of the bun becomes crunchy, the gelatin would melt into soup inside, while the top part remains soft and ‘steamed’ where water is sprayed throughout the process.

Two places I like to get Sheng Jian Bao from are Yang’s Dumplings 小杨生煎 from Shanghai and Cheung Hing Kee Shanghai Pan-fried Buns 祥興記上海生煎包 from Hong Kong.

Mr. 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”.

What’s the relation, you may wonder. It was more of a case of “lost in translation”.

Unlike some of the Sheng Jian Bao eateries I been to which do their work behind a display window and entice people to watch and buy more, Mr. Sheng Jian appeared to be slightly secretive about it. The workers weren’t too open about me shooting an IG story, so I left it at there.

I ordered a Mixed Platter ($12.50 for 6) which had 2 of each flavours.

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.

Unfortunately, the Kimchi with Prawn didn’t have much broth, in fact the fillings were rather dry; and The Cheese Buns were more gimmicky than anything.

I suspect that friends from China would appreciate the Sirloin Noodles a lot better than what I do, as I got queasy by just looking at the a bowl of noodles drenched in oily, spicy soup with insignificant pieces of meat.

Again, very close to what I had in China, but my gut might not appreciate that very much.

Mr. Sheng Jian 生煎先生
8 Liang Seah Street #01-01 Singapore 189029
Opening Hours: 11:30am – 8:30pm

Other Related Entries
Ding Tele (Upper Serangoon Road)
Yin Ji 银记肠粉店 (Far East Square)
Mui Kee Congee Singapore (Shaw Centre)
Canton Paradise (Marina Bay Sands)
The Dim Sum Place (North Bridge Road)

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