Sang-Ji Fried Bao (North York) — Restaurant in Toronto

San Ji Fried Bao, situated in the vibrant area of North York near Yonge and Finch, is an absolute gem that every food lover must experience. We visited on a bustling Sunday afternoon, and it was evident from the start that this restaurant is a local favorite. The place was packed, and finding parking was a bit challenging, so we ended up parking on a side street. However, any minor inconvenience was quickly forgotten once we stepped inside.

Despite the crowd, the 20-minute wait for a table flew by, filled with the tantalizing aromas of delicious food and the lively chatter of satisfied customers. The bustling atmosphere added to the anticipation, and when we were finally seated, we were eager to dive into the menu. Ordering through a QR code was quick and convenient, making the entire process smooth and efficient.

This was our second visit to San Ji Fried Bao, and we had fond memories of the exquisite dishes from our first experience. We started our meal with two servings of the pork dumplings, which are undoubtedly the highlight of the menu. The dumplings boast a perfectly crispy bottom and a juicy, flavorful filling that is simply out of this world. The pork flavor is rich and savory, making these dumplings the best we’ve had in town.

As an appetizer, we decided to try the deep-fried dough fritter, and it did not disappoint. The fritter was delightfully crispy and was topped with a sweet and savory sauce that complemented the dish perfectly. The addition of sweet pork floss added a unique texture and flavor that elevated the appetizer to a whole new level.

For dessert, we indulged in the caramel mochi, and it was nothing short of extraordinary. The mochi had a crispy exterior that provided a satisfying crunch, while the inside was filled with hot, gooey caramel sauce and sprinkled with peanuts. The combination of flavors and textures was divine, and we found ourselves savoring every bite. It was so delicious that I’m still dreaming about it!

San Ji Fried Bao is not just a restaurant; it’s a culinary experience that leaves you craving more. The quality of the food, combined with the friendly and efficient service, makes it a must-visit destination. We are already planning our next visit and are excited to bring our friends and family along to share in the deliciousness.

Whether you’re a fan of dumplings, looking for a unique appetizer, or have a sweet tooth that needs satisfying, San Ji Fried Bao has something for everyone. Highly recommended for anyone in the area or even those willing to make the trip – you won’t be...

I like to always start with the parking situation. Let me tell you one thing, TTC lols. If you don't plan on taking public transit then just park along Yonge Street and pray that you find a spot. The restaurant is super small, maybe 6 tables at most and it's super tight. You can hang your jackets onto the hooks by the entrance, but this is clearly not a place for a large gathering. One thing I learned the hard way, DO NOT put your cellphones on the tables. It was super greasy and slimy, eurgh, super turned off, keep your phones in your pocket/purses.

The menu is simple. The owners here know that their stuff is good or else they wouldn't offer a 3-item food menu. It's a must that you order all 3 items because why frigg'n not lols.

Sang ji bao Someone forgot to tell me this, but the sauce is super hot. I mean steaming hot, literally! Make sure your first bite is small and don't let the soup burn your tongue. It's probably the only bao in Toronto that produces such hot soup, the pork is perfect and the base of the bao is fried brown (the way I like it too!). Please don't confuse this siu-long bao, the skin on this type of bao is thicker.

Dumpling soup I actually think this was a bit pricey and the soup was a tad too oiley. However, the dumplings are super soft and you can slurp them in one bite. The reason it's pricey is that you only get around 12 dumplings, so it's averaging around 60-80 cents/dumpling...which we all know is way more than base cost.

Scallion noodles Pretty simple dish, and you need to add chili sauce to get more of a kick. I might not order this dish again, but it offers a different texture when combined with the baos and the dumpling soup. It's not as dry as it looks, but it's a bit difficult to split between 2 people.

Portions: For 2 average-sized girls, one of each dish will fill you "just right". I might say add another plate of Sang Ji Bao to be safe. I really don't think this is a place you can fill yourself right up and even if you do, that's a lot of carbs. Personally, it's one of the most authentic bao places I've had in Toronto so I'd come back (or at least...

I was so sad when Sang Ji Bao ended their collaboration with Big Beef Bowl since I could no longer get my hands on their delicious Shanghainese Sang Ji Bao (上海生煎包) anymore. But no more tears - Sang Ji Bao is back at their own brick and mortar location near Yonge and Finch.

Located where the Big Beef Noodle used to be, Sang Ji Bao is a very small store front on the corner of Yonge and Bing. There are four tables and the space probably seats about 15 people max. If coming with a bigger group, they will probably split you up so it might not be ideal if you want a place to chat and hang out. We arrived within the first hour of opening and the place was full. But given the type of food on the menu, many people just come in for a quick bite and don't linger. We were seated within 5 minutes.

Currently they are in the soft opening phase and only have two things on the menu. Their infamous Sang-Ji Bao ($6.99/4 pcs) and a Bite-Size Wonton Soup ($7.99) but it looks like they'll be expanding their menu soon with two more additions: Dry Noodles + Scallion Oil ($7.99) and Duck Soup & Vermicelli ($8.25).

I got a double order of their Sang-Ji Bao and it was everything I remember (and maybe even better). The dumplings were large with a nice thick skin which was pan fried to a crispy, toasty, golden brown on the bottom and soft and steamed on the top. I liked that it was fried perfectly so that I could actually pick up the bao from the bottom and not have the dumpling sag or break while still having the dumpling wrapper retain a soft, moist and chewy texture. The inside of the bao is filled with the most delicious soup and a sizeable ball of pork. The fat from the pork adds an intense richness to the soup and makes the meat incredibly succulent and juicy.

Pro tip: make sure to eat the bao by nibbling a small hole at the side and sucking out all the soup first! Otherwise, you may find that the soup explodes all over you and all that exquisite broth would have...