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Located in the kopitiam at level 2 above Bishan Bus Interchange is Shi Xiang Ge. The stall is run by a former director from Crystal Jade La Mian, and is well-regarded amongst the residents of the area for its renditions of Shanxi cuisine and la mian.
Well, it appears that the owner has branched out into sheng jian bao, or pan-fried buns with their new stall called Bishan Fried Buns 碧山煎包.
For those who aren’t familiar with sheng jian bao, these buns are a speciality from Suzhou and Shanghai. They typically consist of a pork-based filling and gelatin that will melt into a soupy liquid when cooked.
The buns are lined up in a shallow, flat pan with the knotted part facing downwards and then fried into a delicious, crispy bottom. Think xiao long bao, but fried and crispy. The outer skins vary from either being thin and crispy, or thicker and more bread-like.
The menu at Bishan Fried Buns is simple: The titular Pan-Fried Meat Buns (S$5.50 for 3), Xiao Long Bao (S$5 for 5), and various noodle and dumpling soups from S$6.50. The Wanton Noodle Soup (S$6.50) is described as being smooth and light on the palate, with plump wantons filled generously with pork and shrimp. The noodles are also likely to be handmade.
The Pan-Fried Meat Buns meanwhile received glowing praise for their impeccably crisp bottoms, and savoury, juicy fillings. It’s little wonder that the food is receiving high praise – with over 30 years of experience from the chef, give this stall a try if you’re in the area!
