Kong Guan’s main business is making paus, so it should be a no brainer the Kong Guan Pork Bun should be great. Unfortunately, that’s not really the case. While the pau is tasty enough, the meat bun has very little filling and way too much bread for a satisfying mouth feel.
- Key ingredients include pork, wheat, and oyster sauce
- Steam for 15-18 minutes, we found 15 minutes sufficient
- Chilled, can be stored for up to two weeks.
Package: Made in Singapore, the Kong Guan Pork Bun comes in a packet of six with a net weight of 360g. Each single bun weighs around 60g to 62g, making the final weight just about accurate. The main ingredients listed are wheat flour, pork, sugar, turnip, and oyster sauce.
Cooking: The pork buns are to only be stored chilled. There’s no need to defrost — you can steam it right away, The recommended timings are 15-18 minutes, and I found 15 minutes to be enough. Too long and the bread will absorb too much moisture and become mushy. You can also wrap a bun in cling wrap and microwave for a minute if you want it done faster. I don’t really like this method, though.
Taste: I can’t fault the pau’s taste. The bread is soft, and the fillings inside are yummy. There’s a nice crunch you get from the turnip bits. The meat is both sweet and salty at the same time. My main issue though, is that the paus have very little filling. You’ll end up eating more bread than meat. Of course, taste is subjective, but in this case it’s more about feelings, well, fillings.
The Kong Guan Pork Bun can be found at most supermarkets. It’s also sold online at RedMart for just S$2.95.
Sold at RedMart