Recently, I decided it might be time to embark on another (slightly ridiculous) experiment: it was time to find the best BBQ pork buns in Footscray. Now I should just clarify here that when I talk about BBQ pork buns, I’m talking about the Chinese char siu bao – you know, the fluffy white buns filled with sweet and salty red pork filling that you get at yum cha – and not the Vietnamese style grilled pork banh mi rolls.
This came about when I was looking over the search terms for the blog. Someone had searched for “Footscray pork buns”, which in hindsight was probably referring to banh mi, but it got me thinking that with the number of local yum cha and bakery joints in Footscray where you can get a quick char siu bao fix, it was about time I found out which one was the best.
It would be a pretty tricky thing to try to ascertain on your own, but with a bunch of eager bun-eating friends, it’s not so arduous (yeah OK, arduous is a bit of a stretch). So six of us gathered at Lauren‘s place, and between us we amassed between us an array of pork buns from eight different sources.
For those of you playing at home, yes, there were a few frozen and refrigerated buns from local Asian grocers, as well as a pack of buns from Costco! Docklands is right next to Footscray, so I figured it would be OK to include them…
The clearly-not-char-siu-bao yellow buns in the mix are some lau sa bao (flowing sand buns) from Yummie Yum Cha, which I brought along because the others hadn’t tried them before. They’re filled with an egg custard which is made using the yolk of salted eggs. If you haven’t tried them before, do yourself a favour next time you’re at yum cha. Not all places have them, but Gold Leaf and Shark Fin outlets usually do.
Ten minutes later, the
gorging taste-testng began. On average, we had half a bun of each variant tested, though there were a few buns which were bigger than others, so some cleaver action was necessary. We decided on three criteria against which we would judge each bun.
First, the dough, or bun, itself. It should be light and fluffy,a little sweet, and my personal preference is to be able to peel the thin skin away from the outside of the bun. It’s a childhood habit playing with my food that I never gave up.
Next, the filling. The flavour of the pork should be present, along with a balanced sweet and savoury sauce.
Finally, we judged the overall balance between the two elements. A bun that’s all bread and no pork is no fun; but similarly a bun with too much filling will feel a little too sickly rich and heavy.
So without further ado, here are my final results. I should note that we weren’t all unanimous in our scores, but 5 out of 6 agreed that the buns from Master Restaurant were our favourites, and the foul, offensive vegetarian ‘BBQ pork’ buns from the Vincent vegetarian Asian grocer were voted unanimously the worst buns of the day.
|Cost per bun||Bun (dough)||Filling||Ratio||Total|
|Yummie Yum Cha||$1.20||7||5||7||19|
|Seng Hork (from Asian grocer)||$0.93||6||7||7||20|
|Sun Wong Kee in Little Saigon||$1.80||7||6||7||20|
|Yum Cha at Home (from Costco)||$0.95||5||6||6||17|
|Vegetarian BBQ Pork Buns from Vincent Vegetarian Grocer||$0.94||5||1||6||12|