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Arriving by Bus: #2/12/33/130/133/960, Bustop Name: Bugis Junction, Bustop No.: 01119. Arriving by Train: EW12 Bugis MRT Exit C. Nearest Carpark: Bugis Junction Carpark (Basement).
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Introduction
The first Nanxiang Steamed Bun Restaurant dates back over a century and still remains a culinary icon at Shanghai's Cheng Huang Temple today. An established brand that has gained international status and undisputed popularity, Nanxiang continues its legacy of serving up the best award-winning "xiao long baos". Nanxiang offers 8 varieties of "xiao long baos", and an even wider array of delicious Shanghainese "Dian Xin" dishes.
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Opening Hours
Mon - Sun
11:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
I ordered the sauteed pork ribs in sweet sauce ($12.80), it has a thin layer of crispy flour and top garnish with sweet sauce. It was crispy on the outside and tender pork on the inside. Yummy!!I also ordered fresh pork filling xiao long bao ($6.80) which I can't finish and bought home. Even when it is cold, it tastes yummy!My total bill $24.50 including GST and service charges.
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Nanxiang Steamed Bun Restaurant is one of the many dimsum places in Bugis-Dhoby-Ghaut-City Hall area, located in Bugis Junction itself. Besides their giant steamed buns and extensive dimsum offerings, they also offer set menus that are suitable for family gatherings.I found their minced pork noodles (affectionately known as zha jiang mian) was a little flat and could do better with more black bean chilli sauce, vinegar and hoisin sauce. The julienned cucumber were also at this strange room temperature - I'd prefer it chilled. I am a little picky when it comes to this dish because it is my personal favourite when it comes to noodles at Chinese restaurants.Their baked salted egg yolk cream buns (otherwise known as custard buns) were surprisingly good. The rough crumbly skin was a refreshing change as compared to the usual pristine-white dough, and the salted egg yolk fillings were sufficient for a good kick in flavours in saltiness and not as buttery as Victor's Kitchen's version. It will be advisable to eat it immediately once served (ie. don't take too long taking pictures!) because after my first custard bun, I spent the next twenty minutes eating other dishes before going back - the texture changed quite drastically.The crispy vietnam style seafood spring rolls were wrapped in crispy tasty netting with fresh and springy prawns inside! One of my favourites out of all the dishes.The king-sized Nanxiang crab roe bun was supposedly the restaurant's signature dish, but it was quite disappointing to find that this humongous bun to be so difficult to eat. The soup was also not authentic as a crab roe soup - I found remnants of crabstick trying to disguise its way as real crab meat. The using of a bubble stick straw to suck up the soup was also rather weird and not enjoyable as drinking the soup normally... the bun also stuck to the wooden container and was wayyy too thick and sticky to be edible. Overall, this dish was quite a fail.I liked the Shanghai pan-fried prawn dumplings which didn't require vinegar or additional flavourings to make it work. A slight wokhei taste and juicy prawns that were similarly delicious to the ones in the spring rolls.I suddenly realized that we had quite an appetite that day, eh? This was the crab meat and pork filling steamed buns as well as the normal pork filling steamed buns (also xiao long bao) - while the soup was tasty and passable, the skin was too thick to be okay. The supposed crab roe steamed buns also tasted like the pork filling steamed buns.I think there are more misses than hits at Nanxiang Steamed Bun Restaurant. For a "steamed bun" restaurant, they aren't at all good with them - I would say go with their pan-fried dumplings, spring rolls and custard buns but skip those steamed buns. For those who raved about Nanxiang, it really isn't anywhere near the best and Asia Grand would be your better (and value-for-money) bet in the region.For full review & menu: http://www.amiehu.com/2014/06/nanxiang-steamed-bun-restaurant-bugis.html
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This has been around for the longest time at Bugis yet it took us only now to finally drop in with the variety of choices available around the area. Feeling like having Chinese food, we were left with only Crystal Jade or Nanxiang within Bugis Junction, this drew us in with their all-day dim sum!Famished by the time we reached, we certainly ended up over-ordering for two pax. Starting off well was an adventurous dish that I was glad we took the risk for.Sauteed Carrot Cake in Blended Rojak Sauce ($8)Reading the menu, I’d expected 3 pieces of pan-fried carrot cake and this came as a surprise. I was dreading the greasiness from the fried cubes initially, but my first bite revealed a soft core made of carrot cake cube, and the crisp layer outside was fresh and didn’t have the oily greasy touch to it.Best part of this had to be the sauce that had the shrimp paste as base for that slight fragrance, then a spice that gradually kicked in. It was a nice blend of spicy rojak that had retained a slightly sour tinge for that refreshing touch.Steamed Prawn Dumpling/Har Gao ($5.50)This is usually my test for dim sum and this turned out well with a good skin, though the dumpling could have been wrapped in a more tightly so there's a nice texture while chewing. I liked that the skin was of the right thickness and wasn't too sticky, and that the prawns were fresh as well.Crab Roe & Pork Filling Steamed Bun ($13.80)Considering that this is a place that has 小笼包 as its signature, this was quite a disappointing one. The broth was too thick that it was what the whole dumpling basically tasted of, and lacked the refreshing satisfaction you'd typically get from downing some clear soup to go with the meat filling. The crab roe was almost non-existent, or perhaps blended in too well with the broth.Salted Egg Yolk Prawn Balls ($16.80)This caught our eye almost immediately when we glanced through the menu, with us being fans of salted egg yolk sauce that's so savoury it goes with almost anything! This, however was just lacking in flavour and was too dry that it was just like any normal fried prawn balls.Golden Fried Rice ($10)This was recommended by their service staff and wow, we were indeed impressed by this seemingly simple combination! With small shrimps finely chopped to add the subtle aroma, golden raisins and crispy pork floss, the savouriness mixed with the bursts of sweetness was just perfect with a crunch in every bite. We were bursting with so much food, but this was one that we'd swept clean pretty promptly!We would probably be back for some good old classic food, like the fried rice that won us over, and possibly to avoid the crowded eateries in Bugis. They have quite a fair bit of variety if you'd just be craving for more than just the usual!
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Shanghai Pan fried pork buns which 2 for $3.30 and shanghai fried rice at $9.80, are both equally delicious at Nan xiang. Restaurant environment was bright and simple, but still cooling and quite spacious. The waitress here are well trained to be polite and good customer service. Pork buns' skin is firm and chewy, which the juicy pork meat inside is fragrant and tender as well. The fried rice,which is cooked with generous amount of cabbage, is very healthy and tasty, which portion is generous too. yummy!
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A popular Shanghainese appetiser, the drunken chicken is cooked and marinated in Shaoxing wine and served chilled. This chicken is poached to perfection; the dark meat is tender & moist and the skin is smooth & silky. There is hardly any fat on the chicken meat. The wine is rich in flavour but not intoxicating.I like the way the restaurant has labelled their respective steamed buns with a wooden sign in the middle so if you order different flavours, you’d know what you’re eating.These buns come in thicker skin (typical of Shanghainese style xiao long bao) especially at the top (where the folds are) that nicely seals the flavoursome juices (or soup) with the filling. A good thing about the skin being thicker than most is that we won’t risk breaking it and losing the juices when we pick it up with our chopsticks. Anyway, I spit out the tough dough at the top which is just too chewy and bland to consume.While I don’t see or taste much crab roe in every steamed bun, I do like the sweet and fragrant meat juices. It is probably not worth paying more for crab roe that is hardly noticeable.A very unique creation of deep-fried beancurd mixed with meat, seafood and aromatics. The outside is crispy but not greasy and the inside is dense and firm. It’s like eating a thick meat patty. This comes with sweet chilli sauce and mayo dips.For full review and pictures, please visit http://springtomorrow.com/2013/12/05/nanxiang-steamed-bun-restaurant-bugis-junction/
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