Singapore residents have a glut of options to choose from when it comes to Chinese dumplings. There are classic pan-fried dumplings, sheng jian bao with their golden-brown, crusty bottoms and juicy wantons smothered in fiery chilli oil and mouth-puckering black vinegar.
And then there are xiao long baos: tiny soup-filled parcels that are commonly stuffed with pork, have a delicate, almost translucent skin and are best enjoyed with black vinegar and fresh ginger. They’re typically served in a bamboo steamer and, especially in China, are often eaten for breakfast or as part of a dim sum feast.
From hawker centres to posh restaurants, you’ll find plenty of places to tuck into these delicious morsels. Some establishments put a modern spin on things by offering them in a rainbow of colours, while others kick things up a notch with ginormous xiao long baos that you’ll need a straw to consume.