Archive for the ‘*Nanxiang Steamed Bun Restaurant’ Category
I love steamed buns and to be precise, I love Xiao Long Baos (XLBs). I have heard so much about Nanxiang Steamed Bun Restaurant
and was thrilled when I was invited to try out a range of Nanxiang’s Shanghainese delights earlier this month.
Nanxiang’s Jelly Fish with Spicy Vinegar ($6.80) is distinctly different from the jelly fish appetizers from other places. It is exceptionally crunchy because the chef uses the head of the the jellyfish. A highly recommended appetizer while you wait for the other dishes in anticipation :P
I was a little hesitant to try the “Yuan Yang” Duck Tongue ($8) at first but then again if you are a real foodie, you need to be adventurous once in a while yeah? ;) I preferred the duck tongue in wine sauce as it was lighter as an appetizer as compared to the one in braised sauce. Duck tongue tastes like chicken feet, but firmer.
Can you believe that the Fresh Pork Filling Steamed Bun ($6) is merely a dollar a piece? The preparation that goes into making the stock of the steamed bun is not a simple one. (Please don’t ask me because it’s supposed to be secret! :P). The steamed buns are truly Shanghainese style as they are richer in flavour due to the addition of spices.
For slightly more variety, you can always try the Crab Roe & Pork Filling Steamed Bun ($11.80- 6 pieces) and Spicy Crabmeat & Pork Filling Steamed Bun ($11.80- 6 pieces). These two are equally good! I would probably go wild if Nanxiang offers XLB buffet!
What comes to mind when someone mentions Nanxiang? It’s definitely the King Sized Nanxiang Crab Roe Steamed Soup Bun ($6.80) for me! The experience of drinking the soup right out of a straw is also very novel! The warm soup was so tasty that it was hard to stop slurping everything up once I got started. There were tiny bits of crab meat and crab roe in the soup too. Just refrain from attempting to eat the bun as the skin is made thick enough to hold the soup. You probably wouldn’t like it, so take my advice and just drink this.
This is something I would definitely crave for on a rainy day, the Vermicelli with Crab Roe ($12.80) is slightly more watery than starchy, with delicious chunks of crab roe that make this dish a whole lot more delectable.
Best eaten while it’s hot, the “Hua Niang” Steamed Cod Fish ($13) tasted wonderfully sweet with a soft melt-in-the-mouth texture.
It’s pretty interesting that fruits such as orange, lime and pineapple were used in the preparation of the Braised Pork Belly Ribs ($12). A supposedly ‘heavy’ dish as such now has wonderful citrusy flavours that are easier on the palate.
The Steamed Egg with Clams ($6) reminded me of chawanmushi, which is my absolute favorite. Smooth and silky, it’s very easy to swallow. The clams were a bit on the puny side though.
This plate of Shanghai Vegetable Rice ($7) probably looks and sounds boring to most but it’s actually quite yummy! The addition of small chunks of meat provided a nice complement to the vegetables.
The Salt & Pepper Cashew Nut Pastry ($3.30- 2 pieces) is one of the many Shanghai Dim Sum items available at Nanxiang. I like its flaky texture. This tasted a little like Beh Teh Soh (water chestnut biscuits) to me!
This is my first time eating an ‘alcoholic’ chinese dessert. Loved the chewy rice balls in the Glutinous Rice Ball in Sweet Wine ($4).
I enjoyed the Yam Pastry with Sesame ($5.20- 4 pieces) for its nice crispy texture. It actually tasted a little like the sweet ham cheem peng which is one of my favorite snacks!
Thanks to Leroy from FoodNews and Nanxiang for the kind invitation!
Mon to Fri
11.30am – 3pm (Lunch)
6pm – 10pm (Dinner)
Sat, Sun & Public Holiday
11am – 10pm