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2014-06-15
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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 tempe
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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