What exactly is Pao Fan?
Literally translated as submerged rice, the soupy dish that has been often grouped into the same family as porridge — more specifically, the Teochew mui. Yet, there are a number of differences that set the two apart.
While the humble Teochew porridge is a concoction of rice grains that cooked in a plain or lightly flavoured broth, Pao Fan features steamed rice that’s submerged in a piping hot broth. Cantonese restaurants lean towards a luxurious lobster broth, and Teochew eateries tend to serve a lighter, cleaner-tasting broth made with a medley of seafood.
Rather than hitting up the average joint for a taste of this comforting bowl, why not head these spots for some lavish alternatives instead? Read on for the full list.
(Image credit: Si Chuan Dou Hua Restaurant)
The post Here’s where to find bowls of lavishly-made Pao Fan in Singapore appeared first on Lifestyle Asia Singapore.