"The Foodielicious World" moved to calvintimo.com, Nanxiang Steamed Bun opens their Flagship Outlet at Plaza Singapura

Nanxiang Steamed Bun opens their Flagship Outlet at Plaza Singapura

The name of this casual Chinese restaurant speaks for itself at what it specializes in. It’s none other than its steamed buns or also known as ‘xiao long bao’. Nanxiang just opened their flagship restaurant at Plaza Singapura shopping mall not long ago in November 2010 and headed by executive chef, Chef Yee Chong Wah with over 30 years of experience in Chinese cuisine.

(Photo Credits: Foodnews)

Upon entering the restaurant, I was mesmerized by the unique decor theme with the use of the iconic ‘zhen long’ (bamboo baskets) which gives a casual and contemporary touch to Chinese dining.

How can you say that you’ve dined at Nanxiang Steamed Buns without tasting their signature dish, the Fresh Pork Filling Steamed Bun (6pcs for $6)? This is the authentic Nanxiang xiaolongbao have gained popularity throughout Shanghai over the last century. Since it’s now here in Singapore, what are you waiting for?

Nanxiang also has a large variety of ‘xiaolongbaos’ too such as their Shrimp & Pork Filling Steamed Bun ($7.80 for 6pcs) which is like a ‘wanton dumpling’ to me. For a more Shanghai inspired dumpling, there’s the Crab Roe & Pork Filling Steamed Bun ($11.80 for 6 pcs) which is created by Chef Yee and only can be found here. If you love something adventurous, you must surely try their Spicy Crabmeat & Pork Filling Steamed Bun ($11.80 for 6 pcs) to tickle your taste buds.

The King Sized Nanxiang Crab Roe Steamed Soup Bun ($6.80 each) managed to capture my palate with the sweet and fresh crab roe lingering in the hot broth within the giant steamed bun. Careful of your tongue when you drink the soup from the straw!

Doesn’t this look like the jelly fish often seen in Chinese cold dishes? Being one of the new item on the menu, the Jelly Fish with Spicy Vinegar ($6.80) uses the head of the jelly fish unlike other Chinese restaurants which uses the tentacles. By using this premium part of the jelly fish, it will give an additional crunch to this appetizing dish.

I know it may sound exotic to some but the “Yuan Yang” Duck Tongue ($8) is a sheer delicacy. One type of it is perfumed with Chinese ‘hua diao’ wine and another type is braised in herb soy sauce broth. Both types taste unique and has a gelatinous bite to it.

This dish, the Vermicelli with Crab Roe ($12.80) is a reinvention of a home-style dish with a Shanghainese touch to it by adding in their favourite ingredient, the Crab Roe, to give it a sweet and mouth-watering taste. I am so addicted to it that I can finish up the entire dish by myself.

Similar to the previous dish, the Steamed Egg with Clams ($10.80) is a classic home-style dish with a clever addition of clams. The smooth texture of the steamed egg and the sweetness of the clams is sure to entice your senses for more of it.

You may wonder what’s so special about the “Hua Niang” Steamed Cod Fish ($13) as it looks like just another dish you have at home. Let me reveal a little to you, the secret is in the sauce where the chef uses Chinese wine and some other ingredients to enhance its taste.

Besides the steamed buns, another highlight in a Chinese restaurant will be the Braised Pork Belly Ribs ($12). Don’t be fooled by its outward appearance and don’t worry about the oil and the gelatinous sensation after eating it, Chef Yee has all taken care of. The sauce is prepared using a mixture of citrus fruits so the acidity is able to neutralize the oil from the pork belly. Hence, the refreshing taste and you don’t have to feel so sinful after eating it.

To finish off the meal, it’s best to end with a sweet note. This Golden Pumpkin Cake ($3.60 for 2 pcs) contains the sweet pumpkin paste within, which is so good just by itself. Pumpkin is a great snack too as it has many wonderful health properties.

This Yam Pastry with Sesame ($5.20 for 4 pcs) is so good at the end of the meal or just have it by its own. The delectable sesame on the surface of the crispy pastry makes it so addictive. Eating one of it is ever enough to satisfy my sweet tooth.

*Special thanks to Leroy from Foodnews for the wonderful invite and hosting this enjoyable session.

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