I was first introduced to Sheng Jian Bao (Pan fried bun) about 20 years ago when I used to travel frequently to Shanghai for business trips. There was this little shop called 小杨生煎 - I can still remember the name! It was my go-to breakfast spot. Cheap, good, and hearty - those crispy-bottomed, juicy buns were the perfect way to start the day.

I have heard about Shanghai Fried Xiao Long Bao at Chinatown Smith Street Market for a while now. Ashley had tried it before and kept asking me to join her for lunch, so I finally made my way there with my eldest and let me tell you, it was absolutely worth the trip!

While the menu offers a pretty wide selection like Xiao Long Bao, dumplings, beef noodles and others; the real stars of the show for me were the Sheng Jian Bao.

They have got three flavours: Original pork ($4.50 for 3 pieces), Shrimp ($5.50 for 3 pieces), and Chilli Crab ($6 for 3 pieces). I tried all three and honestly, I could not stop eating them. Out of the three, my favourite is still the Original pork. There is something about that simple, juicy pork filling that hits the spot every time - well-seasoned, rich, and satisfying. The shrimp version adds a briny sweetness and the chilli crab one — wow. Sweet, spicy, and packed with that rich, crabby umami. A clever local twist on a Shanghainese classic.

What makes these Sheng Jian Bao so addictive is the two contrasting textures. The top of the bun is soft and fluffy from the steaming, while the base is perfectly crisp from the pan-frying. Bite into one, and the juicy, flavourful filling practically explodes in your mouth. 

Yes, the queue can get pretty long during peak hours, but they cook the buns in batches, so the orders are fulfilled pretty quickly if you catch them at the right timing. A bit of a wait, but totally worth it. If you are a fan of such Shanghai delights, this place is a must-try. Just be prepared to leave with a very full, very happy belly.