Crab Roe Stock Pau 蟹黄灌汤包

Sipping Juicy Stock Filled In Paus

Bugis Junction in Victoria Street, Singapore, is a bustling shopping mall with a winning look. Our Singapore friend, Cindy brought us here to have a meal at a Shanghai outlet where authentic Shanghai-style dimsum is its hallmark. Well, it has to be good as the parent shop in Shanghai, China, has been established for 130 years. The place has an ambience of tastefully done wood-based decor. Once you are well-seated, you can catch the three chefs from China in combat action through glass window casings, churning out " glutinous rice siew mai". Call this a show kitchen as it allows you to watch the chefs working with nimble fingers and deft hands.

Cindy ordered the signature pleasers of Crab Roe Stock Pau, Elm Fungus Siew Loong Pau, Kwah Fah Kuih, Savoury Cashewnut Flakes, Pumpkin Biscuits, Yangchow Fried Rice, Chicken and Ribs Tureen.

Very piping – hot Shanghainese steamed dumplings came, each in a bamboo basket. Now, this siew loong pau is not a small serve but rather the size of a normal taipau. The edges of the paus were neatly pleated, leaving an opening in the center. A straw was provided for each diner to sip out the superior stock within the delicate skin. Isn’t this a rather novel treat in savouring a pau?

Cindy warned us to be careful as the stock is of a very hot degree. It proved a flavourful sip as the stock had shredded conpoy and crab roe but after the drink up, the pau was empty of other ingredients. A good question popped up. How did the stock filled the interior? Well, the superior stock were frozen into big cubes and placed onto dough circle before wrapping. As the paus got steamed, the frozen cubes melted away. How innovative chefs could be!

Kwah Fah Kuih is worth a try as I enjoyed every bite of this springy textured snack. Bringing good taste sensations to the diner is a foremost issue in the competitive restaurant scene in Singapore. Old favourites and new innovations add interest to the dimsum scene. So the next time you are around this part of town, take the opportunity to enjoy Shanghainese dimsum as the food served here is impressive.

以吸水管吃包

新加坡维多利亚路的Bugis Junction设计新颖，采光设备良好，是一个赢得设计奖项的现代化购物商场。

我们随着当地的代理欣蒂到一间总店在上海，拥有130年历史背景的“南翔馒头店”享用下午茶。环境卫生是新加坡餐馆的共同点，这间餐馆也不例外。清一色板凳木桌，简单装潢看了舒服。玻璃橱窗内三名中国厨师以熟练手法在制做小巧玲珑的“糯米烧卖”，为这间小食店加分。

欣蒂点了这里的招牌点心“蟹黄灌汤包”、“松茸小笼包”及“桂花拉糕”，另外点了“椒盐腰果酥”、“南瓜饼”、“杨州炒饭”及“草鸡肉排盅”。

每个小竹笼只装一个外型像大包的“蟹黄灌汤包”，整齐的折纹中央留了一个小孔，还附上一根吸水管。原来这包是以吸的方式享用，够神奇吧？

欣蒂提醒：[小心烫！]

以吸水管插入包内，干贝丝及蟹黄夹杂在鲜甜的汤汁通过透明的吸水管进入口中，滚烫程度接近沸腾，这是我们首次以吸水管吸包。一面担心被烫着，一面充满好奇猜想里面还装着什馅料？汤汁吸干后将包皮撕开一看，里面空空如也。如何将汤包在包子内？做法是将上汤、蟹黄及干贝丝冷冻后以面团包成包子蒸熟即可。

味道清香的“桂花拉糕”黏盘不黏口，口感好像麻糍但更有弹性，令我们大为赞赏。到南翔不可不点这令国家首长也着迷的小点。