Another opening that many would probably take notice of is Yang’s Dumpling 小杨生煎, now at the basement of Bugis Junction, especially after news of its opening made the rounds on Xiao Hong Shu.
For those who have travelled to Shanghai, the name should sound familiar.
The brand is known for its Sheng Jian Bao, or pan fried buns, with its first Singapore outlet now open in Bugis.
Some background: Yang’s Dumpling 小杨生煎 traces its history back to 1994, when it started as a small stall on Wujiang Road in Shanghai.
Founder Yang Lipeng began with a simple stove to cook these pan fried buns, before the brand grew from a street snack name into a sizeable chain with hundreds of branches across China.
Today, it is one of the more recognised names when it comes to Sheng Jian Bao.
On a side note, Sheng Jian Bao may sometimes be confused with the more commonly known Xiao Long Bao, since both can come with meat filling and soup within.
The difference is that these buns are cooked in large flat pans, so the base turns golden and crisp while the top remains softer and slightly chewy.
The item to start with would be the Yang’s Pork Dumpling ($7.90 for 4 pieces), which comes with the familiar thick base pan fried till crisp.
For the ‘best’ way of eating them, try these four steps: bite a little hole, blow to cool it down, slowly sip the soup, then add vinegar or hot sauce according to your taste.
The bottom had that crunch I remembered, while the filling was savoury and reasonably juicy.
I only wished the buns were served hotter, and perhaps with the skin just a tad thinner, but they still made a satisfying plate.
There is also the Crab Roe & Pork Dumpling ($18.90 for 4 pieces), listed as a seasonal special.
This was richer and fuller tasting, with that seafood sweetness from the crab roe layered over the pork filling.
It is quite a jump in price from the classic version, though probably the one to order if you are curious about something less usual. But for the price, my vote would still go to the Pork or Prawn Dumpling ($14.90 for 4 pieces).
For more variety, the menu also includes a trio combo at $20.85 for 6 pieces.
There are also noodles, soups, fried sides and dessert, in case you want something beyond a plate of dumplings.
The Spicy Eggplant & Minced Pork Noodle ($8.90) worked as a more filling option, especially if you are having the dumplings as a side to share.
It came as a dry noodle dish, with the minced pork and eggplant giving the noodles a savoury, slightly saucy coating. I would not say it stole the attention from the Sheng Jian Bao, but it did its job.
The Fried Pork Cutlet ($7.90) was crisp on the outside and easy enough to share, though this is still the kind of place where most people would come mainly for the pan fried buns.
Other items include Duck Vermicelli Soup ($9.90), Spicy Radish Duck Vermicelli Soup ($10.90), Hot & Sour Vermicelli ($7.90), Tofu Puff with Vermicelli Soup ($8.90), Fish Ball Soup ($6.90), Cabbage Pork Spring Rolls ($4.90), Tossed Seasonal Vegetables ($5.90), and Glutinous Rice Ball with Red Bean Filling ($3.90).
Having Yang’s Dumpling in Singapore does save fans a trip to Shanghai, at least when the craving for Sheng Jian Bao hits.
Yang’s Dumpling 小杨生煎
Bugis Junction #B1-05, 200 Victoria Street, Singapore 188021
Opening Hours: 10am – 10pm (Mon – Sun)
Other Related Entries
Bugis Junction Food Guide
6 Must-Visit Bugis Cafés
Bloom & Boom (Bugis+)
Sticks & Stones
Senior lady boss (the older lady) is v rude , rush you off by clearing your plates even before you finish the meal, don’t bother to go