Coffee shop dim sum joint offering an affordable range of dim sum with a unique variety of fresh handmade steamed buns. Lian Bang Fu Zhou’s signature Royal Chicken Bao ($4) is a rendition of a Malaysian invention known as “鸡窝包”, originated from Restoran Clan in Sri Petaling, Kuala Lumpur. Literally translated as “Chicken Nest Bun”, this is, in a loose sense, a cross between a ‘bao’ and a Lo Mai Gai (steamed glutinous rice with chicken), that sees the massive steamed bun filled with generous amount of char siew (BBQ pork), braised mushroom, onions, and salted egg yolk, covered in a thick, dark savoury braised sauce, and piled on top of a layer of glutinous rice.
Another unconventional steamed bun dim sum comes in the form of the Golden ‘Wo Zai’ Bao ($1.50), which is a char siew pork bun that features an interesting ‘bao’ exterior made from the fusion of steamed bun and steamed sponge egg cake (also known as ‘Ma Lai Gou’). Think of it as a soft, fluffy version of Hong Kong’s Bo Lo Bao (pineapple buns). Other popular items are Char Siew Bao ($0.80), Egg Yolk Bao ($0.80) and Red Bean Paste Bao ($0.70). If you’re there during the weekend, check out Abalone Amy Yip Bao ($3.80), another enormous steamed bun that contains abalone within.