Cheung Hing Kee Shanghai Pan Fried Buns — Restaurant in Kowloon

招牌生煎包 Signature Pan-Fried Buns (4 Pieces) = HKD40.00 No Service Charge

Cash is not Accepted, Only Octopus Card Payment Only.

This is a Michelin Bib Gourmand 2024 Food Stall. Hong Kong really is a Country full of Michelin Eateries, there are so many of them, they seem to be all over the place everywhere you look!

This place opens at 9.00am on the Dot and I recommend to come early at 8.50am and even then I was still 2nd in Queue. Queues really form fast at this place. Before Opening Time, I could see them busy doing Prep Work. No Chatting, No Relaxing, it was quite fascinating to see them so Focused.

This Place mostly caters for Takeaways only although there is a Small Table-Shelf at the side for you to stand and eat. They do not accept Cash, only Octopus Card payment so make sure your Card is loaded and ready.

As for the Dish itself, its very Simple. This is basically a XLB with a Crispy Pan Fried Bottom.

They have this Adorable Signage infront of their Shop that warns Customers not to just Bite it in 1 Shot as you will burn your mouth off hahaha! The way to eat this is how you would treat a XLB. Bite off a Small Piece of Dough off the Top, Suck out the Soup and only then slowly eat the whole thing.

The Pastry Skin is Thin and Not too Doughy, and I felt it was almost like a Slightly Thicker version of XLB. I like the Beautiful Pan-Fried Crispy Bottom which gives a Nice Crunch Texture that you don't get with a Normal XLB.

The 汤汁 within is Boiling Hot. Its Mild, Savoury and Not Overly Salty. Not really Mind-Blowingly Good, but Not Bad. Meat Filling is Generous, Soft and Tender, Not Overly Porky and Juicy to the Bite.

Eating this is like eating a Different Version of XLB. Personally I feel the key to this Dish is that Pan-Fried Crispy Bottom which gave it that Crunchy Texture. This Dish is a Play with Texture. A Mix of Soft Dough, Crunchy Skin and a Juicy Meat that works very well.

At HKD40.00 (S$7.00), I would say this is a Tad Expensive, but a fair enough price to pay for a Michelin Dish and probably a reasonable price to pay if you are someone who enjoys eating XLB in the first place.

Personally though, I don't feel this is really worth queueing hours for. If you manage to buy it without queueing too long thats fine. If not, I feel its also No Big Loss to skip this if the Queue is too long.

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Standard HK restaurant atmosphere with a view into the kitchen via a doorway. Small space with tons of old looking tables and chairs even though it's a new restaurant! Service wise depends on who you get... One is friendly, while another one has an attitude of "whatever"! Another one was too busy eating and texting to care but it was busy! Food wise.. cucumber mung bean noodle skin in sesame sauce... That was good! Just the right amount of sauce and texture of the noodle skin was spot on! Hot and sour soup noodle with shredded chicken was such a mess... The chicken meat was about 5-6 small shredded and COLD! Soup was just semi- hot(temperature) was not spicy or sour... Had to add the hot oil and vinegar on the table and it was still not spicy or sour (their choice of vinegar was not sour at all... Just black color water). Decent amount of wood ear and bamboo shoot... Few pieces if black mushroom... Soup was very thick and the noodle had no chew to it! This place is known for soup bursting pan fried bao... Posts everywhere to be careful of the temperature and the bursting of soup at first bite! However, the plain meat bao that comes with the noodle soup was lukewarm at best, skin was HARD and soup was able to fill 3/4 of the Chinese soup spoon only... Meat was just plain meat base... Nothing to write about. Got another crab and meat pan fried bao... Was a bit better. At least it was hot but the pan fried part wae not brown enough therefore, had no crunch factor to it. Same amount of soup, had no crabby taste but the soup was yellow and was able pick a few of the yellow crab cream (don't know how to call it in English)...iykyk! Another nothing to write about. You will be greeted with a cup of cool, not too sweet home made soybean milk but no one will ever know it was unlimited. It wasn't until someone grabbed a pitcher before I asked about it. Then I was given a small pitcher for self pour! It was ok... At least not too sweet but had no soybean taste! Overall, so not worth going... Over hyped and...

Cheung Hing Kee: The Undisputed King of Pan-Fried Buns

After a whirlwind tour of Hong Kong's culinary scene, indulging in all the famous Michelin-starred restaurants and local favorites, I stand firm in my belief: Cheung Hing Kee's Shanghai Pan-Fried Buns are the undisputed champions. Their golden, crispy exteriors encapsulate a flavor explosion that rivals any Xiaolongbao I've ever tasted.

Here's why Cheung Hing Kee stole my heart: The perfect balance of textures: The first bite is a satisfying crunch, followed by the melt-in-your-mouth tenderness of the bun. The juicy, flavorful broth inside adds another dimension to the experience.

Flavor that sings: The fillings are bursting with savory goodness, showcasing the best of Shanghai cuisine. Each bite is a symphony of umami, perfectly balanced with subtle sweetness and a hint of spice.

A hidden gem: While other restaurants may boast Michelin stars and long waitlists, Cheung Hing Kee offers a more authentic and intimate dining experience. The friendly service and casual atmosphere add to the charm.

Pro Tip: Follow the locals' lead and pinch the bun first to release the hot soup. Savor the delicious broth before devouring the entire bun in one glorious bite. This technique elevates the experience to another level, ensuring you capture the full flavor profile.

Cheung Hing Kee's Shanghai Pan-Fried Buns are more than just a dish; they're an experience. They are the epitome of comfort food, a taste of tradition, and a testament to the culinary innovation of Shanghai cuisine. If you're looking for the best pan-fried buns in Hong Kong, look no further. Just remember, you have to try them the local way to truly appreciate...