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With the chilly sweater weather in Singapore these past few weeks, the cravings for something warm and thick to help us have definitely increased. While chicken soup, casseroles, and casseroles hit the spot, another comforting option you might want to consider is pao fan.
Pao fan is a dish that is often mistaken for oatmeal porridge, but here we show you how to tell the difference. The former features steamed rice drizzled in a piping hot broth and topped with a dollop of crispy rice, while the latter is grains of rice simmered in liquid and cooked.
It’s not a new dish by any means, but it’s usually only found on Chinese restaurant menus. That is until recently, with several former restaurant chefs setting up street vendor stands to bring this dish to the masses and at more affordable prices. It is no longer necessary to enter fancy restaurants just to try pao fan.
San Pin Pao fan
After leaving Jumbo Seafood Group, Chef Ng Chong Lay decided to be his own boss and established San Pin Pao Fan in China Square Food Center. If he’s concerned that the taste will be different if he’s not running the stove, he has the support of two former Jumbo chefs who have worked closely with him.
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The stall’s simple menu has six variations of pao fan to choose from, including Fresh Prawn Pao Fan and Fried Sliced Fish Pao Fan. Can’t decide which one to take? Opt for the mixed Pao fan which has a bit of everything on the menu.
Prices range from $ 6 to $ 7.
Address: 51 Telok Ayer Street, China Square Food Center, # 01-03, Singapore 048441
Mun’s Seafood Pao Fan
Chef Chan How Mun spent three decades cooking at popular Chinese restaurants such as the Wah Lok Cantonese restaurant at the Carlton Hotel and the Feng Shui Inn and Prosperity Court at Resorts World Sentosa.
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When the pandemic hit, he decided to hit the road on his own and set up his own food and drink stand at Ghim Moh kopitiam. Taking advantage of his familiarity with making broths, he decided to serve up an affordable version of pao fan, according to a report from 8 Days. At his stall, you will find only three items from the pao fan menu, although he also offers noodle dishes.
While most of the pao fans at the market contain seafood, Chan eschews the norm of offering pork with fish ball and mixed pork. But his personal recommendation is the Seafood Pao Fan, which is accompanied by scallop, prawns, clams and slices of fish.
Prices range from $ 4.50 to $ 6.90
Address: 25 Ghim Moh Link, # 01-01, Singapore 270025
King of Pao Fan
Tucked away in a kopitiam near Bugis + Mall is King of Pao Fan, a joint venture between four men who have had a lot of experience in the F&B industry, including Lee Hock Pin, who was a chef at Yì by Jereme Leung at Raffles Hotel.
Despite keeping the prices affordable, they have not compromised on the quality of the flavors of what they offer, and they source standard restaurant ingredients for their dishes.
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They have a fairly extensive menu with seven variations of pao fan. The cheapest option is Clams Pao Fan, which costs $ 4.50 a bowl, while Half Lobster Pao Fan is the most expensive menu item at $ 18. The menu also includes the Pao Seafood Fan, the Fresh Prawn Fan, and the fan of sliced fish.
Prices range from $ 4.50 to $ 18.
Address: 269B Queen Street # 01-237 Stall 4, Cheng Yan Court, Singapore 180269
READ ALSO: Tried out the pao fan from Chew Chor Meng’s new hawker stall and while it’s okay I hope to wait in line.
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