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!
Char Sui Bau (Steamed or Baked Roast Pork Buns)
Now this is an idea from David Carr I should have thought of. I’ve already done a few dissections of Bor Lor Bau. My other favorite bun is the Char Sui Bau. For those who do not know what this delectably meaty bun is… its a Roast Pork Bun. It comes in two styles, the White Steamed Pork Bun and the Orangish Baked Pork Bun. Its a tough choice to see which is better but I’m also biased for both as I grew up eating it. I will have to get both and take pictures this weekend and while I’m at it, dissect the buns for all to see. Stay tuned!
