Night
Bread and buns steamed, green on the edges, how about one that is (pan) fried?
The pan-fried paus (buns) are the not-as-simple buns, unable to come to terms to be 'baked' or 'fried', endeared by Shanghainese and Hong Kongers and gastronomes all over the earth.
Pan Fried Pau (SGD 1.30 ea)
Mouth-wateringly and innovatively, pan-fried pau also come in a web of flavours, not missing out in this increasingly globalised world. A little oil which goes a long way, it is well garnished by sesame seeds and red onions which remedies the bread, the meat which is real chunky and tender, and the "nutty" or "grassy" wafts which comes your way as you detect the bread.
P.S. A step ahead of the patisserie connoisseurs. Green tea can be salty, barbecued. Seasoned. The pan-fried matcha buns felt carried to many airline checkpoints at once, when one is still (rooted) in the same place.
