" SHENGJIAN KING, First Markham Place, 3255 Hwy 7 East. Tel: 647-526-2388 "
I LOVE SHENG-JIAN-BAO!! ( Shanghainese, pan fried pork buns )
If made right, these crispy bottom, loaded with piping hot, flavorful broth, pork buns can be so good and addictive! With non-stop influx of new immigrants from mainland China, I have been on constant alert for new openings of establishment that might feature this illusive and hard to perfect delicacy.
Today I came across ' SHENGJIAN KING ', a relatively new outfit at the corner of the busy First Markham Place food court. With a name like this, I cannot wait to give their house specialty bun a try. However, before moving on to the food, I would just like to point out the strange mix of their small and compact menu.......a concoction of Shanghainese fried and steamed bun products augmented by ' Cantonese ' rice congee?! What a weird but welcoming combo.
Now onto the food.
For $5.99 (4 pieces), their version of the bao was quite a bit bigger than the norm. Yet the consistency and texture of the dough was still delicate and light. Preparation and presentation was 'very different' incorporating an ' up side down ' approach! IMHO a smart and brilliant concept! The end result provided a thicker and crispier base and a much easier to puncture top layer. The owner commented, this approach involves extra skill and challenge in the overall creation of the product.
The product was quite a joy and fun to eat. Extra care must be taken because the generous broth was extremely hot to the mouth. Pork pattie filling, though a touch small in size, was smooth and light. However, the star was that perfectly fried, ultra crispy base. Its shape retaining the huge volume of the broth inside with ease! An interesting new product, definitely worthy of a try if you are in the area!
The Rice congee with shredded pork floss and preserved thousand year egg formed the supporting cast to my meal. Texture wise, the congee was one of the best I have encountered in town. After constant stirring, the consistency of the porridge still remained the same, a good sign that only rice and no additives or starches were used! Sadly, taste profile of the congee-base was a bit bland but the addition of more salt did elevate the overall flavor.
All in all an enjoyable luncheon experience!
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