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It seems like the pao fan (‘submerged rice’ in Mandarin) trend is here to stay. Since last year, there’s been a steady crop of new stalls that specialise in the comforting dish – with several helmed by experienced hotel and restaurant chefs, such as King of Pao Fan by an ex-Raffles hotel chef and Mun’s Seafood Pao Fan by a former Wah Lok restaurant chef.

Helmed by Benjamin Phang, 26, First Class Pao Fan has been drawing queues since its opening in a Sin Ming Road kopitiam in March. The stall offers 13 different types of pao fan, with toppings from the typical batang fish and prawn to more atas picks like Iberico pork and abalone.

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