The Shanghainese xiao long bao is a dish that needs no introduction, but less well-known is its cousin, another Shanghai street food staple called sheng jian bao or pan-fried pork bun. Like its xiao long bao cousin, the sheng jian bao houses a pork and broth filling, but comes with a crisp pan-fried bottom. It also has a thicker skin as well, to withstand the heat of the pan, which yields a chewier texture.
Sheng jian bao might be less commonly found in Singapore, but there are a handful of places that serve the tasty, comforting packages of bliss. Here’s where to find them.