Nanxiang Steamed Bun Restaurant (Closed)

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.…Read More

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…Read More

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!…Read More

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!…Read More

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/…Read More

Brought mummy for a gourmet Chinese meal at Nanxiang Steamed Bun Restaurant because there was a Groupon deal. In the set meal, there was abalone, soft shell crab and lobster soup- all are mummy’s favorites. The price is reasonable at $56.80++ (2pax) for a seafood meal, so why not?The first Nanxiang Steamed Bun Restaurant in Shanghai dates back more than a century ago. Its famed for its gigantic King Size Nanxiang Crab Roe Steamed Bun Soup, where diners slurp up the savoury broth with a straw.Most people would associate Groupon food deals with “meh”. But I have to admit I was very contented with the dished we tried. Everything was competently executed, except for the Lobster soup which was way too salty.Ambiance is cheery and service is politely brisk. I can see why this place is packed with families on weekends.We had:Chilled Poached Sliced Abalone on Cucumber SaladSpicy Lobster Steamed Bun SoupSoft Shell Crab served with wasabi vinegar sauce and a spicy cream made of chardonnay(grape)“Lion Head” with Crab Roe contains water chestnuts and carrots, which adds a crunch and otherwise dull lump of meat.Golden Fried RiceChilled Double Boiled White Fungus with Red DatesFor pictures and full review, pls visit:http://madamechewy.com/2013/10/27/nanxiang-steamed-bun-restaurant/…Read More

Well-known for its Shanghainese dishes, Nanxiang Restaurant provided more than a standard Chinese Cuisine. It gained international status for its best award-winning “Xiao Long Bao”. Probably most of customer knew about it, and it started expanding their business. Menu improved with adding numerous food items, keep it up. However, costs were everywhere. Wet tissue was chargeable, service 10% on expenses, GST subjected.Very flavoursome with generous ingredients putting inside, the rice was so colourful. Topped with fluffy pork-floss, the rice was extremely soggy and tasty. Plus, it was well-stirred without any greasy feeling. The name of “Golden”, it symbolized good luck for me. It was $10.00.Thicker skin in order to hold hot soup within, it was different with the common local “Xiao Long Bao”. Using a straw to suck savoury broth and peel it off, it was incredible delicious. The fillings included Crab Meat, Pork, Shrimp and little Veggies. Mouthful and toothsome each bite, it priced at $7.80. Overall, it was not cheap to dine here yet the portion was satisfying. I will consider revisiting it again.…Read More

As good as it looks, this was a disappointing dish where the sauce wasn’t well flavored. It just tasted as bland as the name of the dish – minced pork noodle. As waste of calories and tastebud on this dish. Swee Choon has a much better version of this dishPacked with meat and soup, this is a dish I would order again at Nanxiang. However, I still think Din Tai Fung has one of the best Xiao Long Bao in SingaporeThis spicy wanton isn’t too bad, but the spicy sauce lack flavour. I think the Swee Choon spicy wanton would still be my preferred choice.Best dish of the night! This would be a must order dish as each piece of carrot cake is coated with batter before being fried till crispy golden! The XO sauce was strongly present in this dish and I just kept picking away at this dish the whole night!Felt a little cheated on this dish. There was no garlic kick and it just felt like ordinary fried rice to me.This is quite a nice dish, though a tad too oily for my liking. Generous with the ingredients, it is worth orderingRead the complete review @ RoundTumTums.com!…Read More

for photos and more reviews, visit http://littlemomentsofmylife.wordpress.com/ :)this place is famous for their xiao long baos! :) need i say more? TRY IT. IT'S GOOD.they had quite a few versions of xiao long baos here, and we tried a couple of them. this one was the fresh pork filling steam bun ($6 for 6). the skin held the soup in wonderfully, and it slowly oozed out when i bit into it. ooooh so fragrant and delicious :)but....it turns out that there was an even better one!!! when i first saw the description on the menu - vegetable and pork filling steam bun ($6.80 for 6), i was like, "yuck?" hahaha. and i was rather against ordering it. but then, since i wasnt the one paying (hehe ) so i didn't have a choice. and i'm glad we ordered it!! it was niceeeee! :) i eat my words. it was even nicer than the normal pork filling bun! definitely deserved the 'thumbs up' which indicated the chef's recommendation. haha. according to my friends who dont really like ginger, this version has a less strong ginger taste which would appeal to more people i suppose! and the veggies didn't tarnish the taste of the pork at all. in fact, the pork was even tastier in this version :) delicious!we were really into ordering chef's recommendations that day haha. the bean sauce minced pork noodle ($7.80) was another recommended dish. however, we felt that it wasnt outstanding as we would have expected a recommended dish to be? it tasted like a significantly muted version of a typical bowl of zha jiang mian you'll eat anywhere else. it was alright, but nothing special.the golden fried rice ($8.80) on the other hand, was a completely different story! YOU HAVE TO ORDER IT. SERIOUSLY!!!! it was simply mindblowingly awesome! i was completely addicted to it haha. i could have finished it all by myself lol. a very fragrant mound of rice, with each piece of rice immersed with flavour, slight spiciness that added a kick to it and crispy pork floss to top it off. it was absolutely yummy :) i wish it was a larger portion! haha.a quip about this place though would be that their portions are rather small. the rice/noodle dishes were all more like one-person sized and smaller than what other chinese restaurants would serve. and if you ever hear that this place is famous for their king sized buns, you've been lied to!!! dont order it. we tried the king sized nanxiang crab roe steamed soup bun ($6.80). it was mainly just soup inside, flavoured with crab meat. quite tasty, but i actually preferred the broth within the xiaolongbao. and it was small. the bao only took up half the bamboo thingy -.- save that $6.80 or spend it on another round of veggie & pork xiao long baos. not worth it at all. haha.…Read More

King Sized Crab Roe Soup Bun ($7.80)What is a visit to this restaurant without this dish. The must have dish in this restaurant is the soup bun. Pipping hot soup in the bun, which one drinks through a straw. The soup is flavourful with mouthfuls of crab roe.Besides this, there are also various tasty dishes in this restaurant.Chilled Tofu with Preserved Vegetables ($4.80)Thinly sliced cold tofu, topped with minced preserved vegetables. The vegetables tastes like preserved olives add flavour to the otherwise plain tofu. Quite pipe out the taste bud.Dried Scallop with Shredded Egg Soup ($7)The soup is very flavourful. Somehow I feel having crab meat soup, especially with the very tender texture of the scallops.Lion Head Soup ($6.80)This soup comes highly recommended by the staff. The meatball is very tender and juicy, with no hint of porky smell. Very tasty soup.Salted Egg Yolk Prawn Ball ($14.80)It is crispy and abit salty with the salted egg sauce on the outside. But inside it is filled with juicy and crunchy prawns.Shanghai Fried Vegetable Rice ($7.70)It is actually fried rice with xiao bai cai and thin slices of salted pork. The pork is quite tender and not salty.Pumpkin Cake ($4)It is a very interesting deep fried puff. It is like a balloon with inside empty. Tastes quite light.Almond Bird Nest ($35)Although this dessert seems quite expensive, but it is quite well made. The hot almond paste is very smooth in texture and not too sweet. It is served with the jelly like bird nest on top. A very nice and sweet end to a meal.…Read More

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’. Headed by executive chef, Chef Yee Chong Wah with over 30 years of experience in Chinese cuisine. Not only it serves steamed buns but it has a variety of other Chinese cuisines from the province of Shanghai.I visited Nanxiang for dinner and although the restaurant was crowded, the staff put on a megawatt smile at the door and seated me at a corner of the restaurant, perfect for a conducive meal with my friend. We didn't what to order and the waitress recommended us a few dishes that will suit our preference too!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? Get ready to sink you teeth into piping hot steamed buns that you will crave for more after each bite!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. 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. Perfect for both young and old, this is so good that you can have it alone as a main course.If you're looking for a casual Chinese restaurant to dine, it need not to be a 8 or 9 course dinner that costs a bomb. Head over to Nan Xiang for homely fare that will touch your heart and stomach too. The young, modern and casual ambiance and decor makes it very informal and is a perfect place for families, friends and business partners to dine over good value delicious Chinese dishes that is both visually appealing and tasty. :)…Read More

So I'm back for their delicious xiao long baos again! Besides Din Tai Fung, NanXiang restaurant is one of my other favourite places to go for xiao long baos. Their XLBs are really soup and the delicate skin of the xlbs doesn't break off too when I hold each xlb up with the chopstick. The soup tasted more "clear" than the usual xlbs that I have eaten and I like it that way. I can just eat their XLBs for lunch without getting sick of it.Definitely worth a try!6pcs : $8.80…Read More

How could one simply not eat the steamed buns when they visit Nanxiang Steamed Bun Restaurant? As said from the name itself, they are famous for its steamed buns. Unlike those usual pork steamed buns (even though this has pork inside also), they comes with crab roe! It will be a good news for seafood lovers as it is a good combination between crab roe and pork for the steamed buns. ($13.80 for 6) If you didn't get enough of the steamed buns or crab roe, why not try the King Sized NanXiang Crab Roe Steamed Soup Bun $7.80? It has crab roe inside, (it has almost crab roe for everything). Be extra careful not to burn yourself when drinking the soup out from the straw. It is burning hot!! Also, the ingredients inside are edible, so don't worry for not being able to try anything.Last but not least, something which I would recommend is the Crab Roe "Lion Head" $13.80 (3 pcs) (YES, crab roe again). Don't worry, there isn't any lion meat inside so feel free to eat as many as you want and not to worry about it.The gravy was the plus point for this dish.Do try out their store :)For more: http://sszeki.blogspot.sg/2013/07/nanxiang-steamed-bun-restaurant.html…Read More

For a complete review, visithttp://rachelays.blogspot.sg/2013/04/bugis-junction-food-trail-nanxiang.htmlBraised Lion Head balls This is made and accustomed for the health-conscious people. In China, they use 50% fats, 50% ingredients to make these balls. Here at Nanxiang, only 20% fats are used. The sauce is very flavourful and makes the overall dish more appetizing.Xie Huang Fen Pi 蟹黄粉皮 The (粉皮) jelly-like sheets are very smooth so it is difficult to use just the chopsticks alone to pick the sheets up. It is especially delicious when you put in lots of vinegar.The famous Xiao Long Baos 小龙包！ This needs no introduction. The XLB's skin is not thick and floury yet it can steadily hold the soup broth in it without breaking. The meat has absorbed the broth's flavour and is very flavourful. This is a must-order food item when you are here!Shanghai Spicy & Sour Soup This is slightly spicy for me but it will be spicy for those who can't take spicy food. The texture of the soup is thick yet not starchy. The taste is rich and strong, and lingers on one's tastebuds. If you enjoy tangy combinations, get this.…Read More

Visit: http://dairycream.blogspot.sg/2013/04/nanxiang-steamed-bun-restaurant.html for full review and pics!As with my previous try, the crab soup broth was robust with a subtle taste of crab roe. But this time, I plucked off the bun (pic below) to taste it out of curiosity even though one should not eat it because the buns are made thicker just to hold the soup. Indeed, the bun tasted bland and extremely tough, but certainly edible.Their Signature Crab Roe Xiao Long Bao ($13.80 for 6) might not offer the thinnest skin but the pork and crab filling was juicy and soft to each bite. The wooden plate named with that particular flavor of XLB is useful to help differentiate between the varieties of XLB there.Braised lion head: I like the version of lion head as it contains water chestnuts and carrots that inserted a delightful crunch to an otherwise dull lump of meat. Also, the gravy is likely to be toned down in terms of richness and savouriness for local palates.I wondered if it is because of the popular Shanghai Hairy crab that explains why Nanxiang uses crab roe in many dishes such as The Stir fried Crab Roe Green Bean Noodle above ($12.80) and the Crab Roe Mee Sua below ($12.80). Both types of carbohydrates, drowned in a neutral-tasting stock, are best savoured with splashes of black vinegar. The springy fen tiao that went down the throat smoothly reminded me of the Japanese konnyaku noodles. The revisit here has changed my impression of Shanghai fare that are typically characterized by the use of heavy and highly-flavored sauce. Thankfully, they are also not too greasy, saving one from an churning stomach after the meal.Somehow, there is a frequent use of crab roe, isn't it? But I'm not complaining ;) …Read More