949 Upper Serangoon Road
Singapore 534713

(open in Google Maps)

Wednesday:
11:30am - 02:30pm
05:30pm - 10:30pm

Thursday:
11:30am - 02:30pm
05:30pm - 10:30pm

Friday:
11:30am - 02:30pm
05:30pm - 10:30pm

Saturday:
11:30am - 02:30pm
05:30pm - 10:30pm

Sunday:
11:30am - 02:30pm
05:30pm - 10:30pm

Monday:
11:30am - 02:30pm
05:30pm - 10:30pm

Tuesday:
11:30am - 02:30pm
05:30pm - 10:30pm

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Reviews

From the Burpple community

Worth trying are their Sheng jian baos. They have them with 1) shrimp and pork and 2) pork only. Both are delicious with sweet gravy from the fillings.

The other fried and steam dumplings are quite average. The xiao long bao skin is thicker and hardens easily as they cool. The fried egg rice is also on the drier side and lacks moist and flavor.

It’s our first time trying 生煎包, which is also referred to by some as the ‘fried and crispy 小笼包’.

Take note to bite into it slowly and enjoy the hot flavourful broth oozing out from the inside. The twisted top of the bao is pan-fried to golden brown, tasting deliciously crispy in contrast to the soft minced pork meat filling! We love such simple Chinese food and this item is something we would reorder the next time we revisit.

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The hallmarks of a good sheng jian bao, to me, is a soft, fluffy, relatively thin and slightly elastic wrapper with a beautifully golden and crunchy bottom + characteristically xlb-like juices bursting right out on the first bite. I’ve heard a lot about Ding Tele’s sheng jian baos so I was super excited to try em — especially since I wasn’t gonna get my fix overseas anytime soon. They were indeed tasty and really not too shabby, buuuuut I was a wee disappointed tbh. Don’t get me wrong: super tasty mince they nailed; crisp pan-fried bottoms a big thumbs up; shiok bursting juices also a yay. What I found lacking was their technique in sealing the little baos. See that disproportionate amount of dough at the base? If you zoom in you’d notice that the mass of dough’s quite dry in the middle, while the rest of the bao dough’s rather silky smooth and hydrated.

Had huge cravings for 生煎包s!!! These can’t compare to the ones we had in China (omg 哑巴生煎 was amazinggg), but still very decent. They had well-seasoned flavourful meat filling + broth, though the broths in ours were sadly quite little. Skin on the bottom was a bit thick, but had a good crunch without being doughy! This platter comes with 2 pork and 2 prawn-pork ones. The prawn in each were pretty big but I’d stick to just the pork ones since they were equally satisfying and more affordable. The Signature Pan-fried Crispy Pork Soup Buns 招牌生煎 ($5.40) has all pork, while the Prawn Pan-Fried Buns 大虾生煎 ($9.20) are the ones with prawns. Would come back for these but probably skip the other items.

It gets crowded here quickly and the wait takes a while, but you can also find them at MBS’ food court!

The last quarter of the year sees more rain in Singapore. If you are looking to stoke the fire in your bellies with grease, spice and soup, this beacon of joy in Upper Serangoon (Kovan) hits many spots. The dishes shown are some popular side-characters: Signature Steamed Pork Soup Buns 招牌小笼包 ($5.40) was not as soupy as we’d have liked. I’d pass that by for their signature 生煎包. The Oriental Wonton with black vinegar & chilli oil 红油抄手($7.20) balances sour and spice, but is at most a 小辣for the mala fans out there. If you are looking for a Shanghainese version of fried carrot cake then you can try the Deep Fried Glutinous Rice with Shrimp ($4). It’s crispy, shrimpy and umami, and gives your choppers a workout.

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Take a bone-in pork chop, bread it, and fry it! This is all fat-on-fat action. Definitely One of the better sides to get at 鼎特乐! All their fried dishes are prepared a la minute, so you can expect a crispy (Panko?) exterior any time, all the time. Share this amongst 3 pax and you can still hope for a paiseh piece.

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