Rainy
Bread dough always serves to be comforting, in its neutral, pillowy white colour. So that it can enhance its cushioning bolstering purposes.
But recently at the new food courts, every dish is made to be fine and exemplary. They are traditional foods revamped with a fresh outlook, and devotedly prepared from a recipe. Therefore it is rather common to see tanned, darker paus, being sold and pushed around here.
Sesame Pork Bun (Left) (SGD 1.10) and Sesame Chicken Bun (SGD 1.20)
It is portrayed to be one of the ways to end your meal or have for tea, in such a food court with its ambience. Buns which are soaked in the distinguished chinese paste; black sesame, to fit the bill like the rest of the stalls.
It is not sweet paste buns with black sesame skin, but meat-filled ones, making them seem overly sumptuous for a black sesame skin. Black dough not pressed with a little ball of bean paste; for teasers, but heavy meat inside! Savoury meat dipped in a bowl of black sesame, it isn't as disastrous a culinary idea. There is still whole, fragrant portions of meat/chicken inside, and as for the pork, it is proportionately balanced with the mushy, minced, and firm. The dough is nothing, really, the usual fluffly cushions to accompany your pau, and only after a while do you sort of taste the toasted black sesame flavour.
P.S. Ever wondered why the chicken and the pork come come in different shapes? (Even if the black sesame bun was omnipotent, transcending both sweet and salty fillings.) One guess it might have been because of XLB, usually associating with pork fillings, and the other the big meat pau, which steams till it opens(with half an egg inside).
