The easiest way to describe pao fan is to name the constituent parts: rice, either cooked as per usual or deep-fried till crispy, is soaked in a heady, umami-rich seafood broth and bone broth. In essence, it can be seen as a mix between Teochew porridge and fish soup. The result? A comforting dish that hits the spot any time of the day. It is no wonder then the dish has been popular in the local food scene for a couple of years now.