Char Sui Bau (Steamed & Baked Roast Pork Buns) Comparison
So after reading that article from David Carr about Char Sui Baus, aka Roast Pork Buns, it just made me want to go get some. Thats just what I did this weekend. Since I live near the Flushing, Queens area, there’s a slew of bakeries to choose from. There’s the bigger names in bakeries like Tai Pan and then there are just very local/family owned ones. I prefer the local ones of course rather than the chains. Their prices are usually cheaper (of course the ones in Chinatown in Manhattan are still cheaper compared to Queens) and some times their food is just higher quality. I passed by this Bakery named Maxin Bakery and I’ve been meaning to stop in there to try it out. Its not a very big place with only 3 tables or so but the food looks great.
Now the real reason why I stopped in there is because of my Char Sui Bau craving. So I went and bought a bunch because one is just not enough for me. There’s two types of these Pork Buns, the Steamed ones and the Baked ones. Its so difficult to choose until you taste the difference and really its more of a matter of personal taste than anything. Some prefer steamed and some just prefer baked.
Char Sui Bau (Roast Pork Bun) Steamed
Char Sui Bau (Roast Pork Bun) Baked
More after the jump!
The Steamed one comes in a White Bun that looks very fluffy. You just have to eat this hot and steaming so that its nice soft and fluffy. If its not steaming, the dough just becomes denser and tougher which is why you will find these usually lounging around in a nice steamer. The style of this has a dough that looks almost like has petals that were swirled together. It opens up really easily so you can see the inside, especially after the first bite.
Char Sui Bau (Roast Pork Bun) Steamed
Char Sui Bau (Roast Pork Bun) Steamed
Char Sui Bau (Roast Pork Bun) Steamed
Now onto the Baked Pork Buns. This bad boy has a completely different look to it. Almost reminds me of a young Shaolin monk’s tanned head, don’t ask me why *cough*TVB*cough*. The dough is different and it has almost an oily glaze making it look less healthy than the steamed one but shiny. Its also styled in a different way compared to the steamed one as you can see. It should be nice and round with an air pocket that ballooned up during the baking process. Its also not as dense as the steamed one so its soft and chewy and especially good when it’s hot.
Char Sui Bau (Roast Pork Bun) Baked
Char Sui Bau (Roast Pork Bun) Baked
Char Sui Bau (Roast Pork Bun) Baked
Doesn’t all that look delicious? I had two of each of these babies and boy was I stuffed. As with most of these types of pastries, its can be very filling. Its great as breakfast and always good as a snack. I loved eating them as a child and I wish there were places near where I work that sold them. I always have to go into Flushing or Chinatown or any other popular Chinatowns to get them. They’re always best in those areas.
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Your photos are amazing! It looks so delicious that it makes me want to go out to chinatown and get some! Lol, i can’t believe I never thought about the steamed vs the baked char sui bao! Good job on this post!
OK, now we know the difference. But tell us where we can get the best char sui bao in nyc??? I must know.