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2QT2BSTR8@LoveWinsLV 16Fooday Squad Leader

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包點先生 Bao Dim Sin Seng 🦑 燒賣王子 Prince Siu Mai 🥟

Item: 包點先生 Bao Dim Sin Seng 🦑 燒賣王子 Prince Siu Mai 🥟
Rating: 3
Author: 2QT2BSTR8

Kowloon • Dim sum

about 1 year ago

Brunch1 pplHK$18

"Mr. Buns + Siu Mai Prince" has many branches in Hong Kong, providing a variety of Chinese buns and steamed buns. Whether it is breakfast or other dinners, you can find options to satisfy your taste buds. Whether gourmets want to enjoy a delicious breakfast happily or enjoy a meal at other times, "Mr. Buns + Siu Mai Prince" can meet the needs of diners. Its branches are located all over Hong Kong Island, Kowloon and the New Territories, making it convenient for everyone to taste authentic Chinese buns and steamed buns anytime and anywhere. Walk into a branch of "Mr. Bao Dian + Siu Mai Prince" and let your taste buds enjoy a folk feast of cheap gourmet food!

Hong Kong has always been dominated by Western-style bakeries, while Chinese-style bakeries have always maintained a lower profile. But in recent years, some different Chinese bun shops have begun to appear, specializing in a variety of delicious steamed buns, such as vegetable and meat buns, green onion rolls, steamed buns, etc. These stores emphasize the concept of healthy eating, reduce the use of fat, and no longer sell greasy snacks such as pan-fried buns, pot stickers and fried cakes. This new food trend has been quietly emerging.

Some Chinese bakery shops have even borrowed packaging and sales techniques from Western bakeries, using steaming instead of baking as a healthy cooking method, and have quickly developed into chain stores. This new type of Chinese bakery shop is quickly attracting people's attention.

According to the narration of senior frontline employees, the consulting team of "Mr. Bao Dian + Siu Mai Prince" once shared an interesting story about their fortune. This gourmet family originally ran a retail and wholesale business of meat. They opened many businesses in the market. Pork, beef, fish and barbecue stalls named after "Li Fung". They also opened a Chinese bun shop before, but they only sold a few products such as fried buns, pot stickers and fried cakes. The business was not very good, and it was only a small part of the family business.

However, over the years, the team has seen the emergence of some Chinese dim sum shops specializing in steamed buns such as vegetable and meat buns, and the business has been quite good. This gave them the idea of exploring this market, and "Mr. Bao Dian + Siomai Prince" came into being. Since then, they have focused on providing a variety of delicious Chinese steamed buns and have achieved signature success.

Whether you like exquisite dim sum or Chinese buns, this store has a variety of choices. Whether you want to enjoy a traditional pottery cake or a delicious vegetable and meat bun, you can find options to satisfy your taste buds in this city. The picture shows "Squid Ink Siomai", which is very eye-catching.

Their family is in the meat business, so they have an advantage in terms of cost control. In addition, the team also believed that the ingredients used in Chinese steamed buns were less oily, sugary and fat, and had advantages even compared with Western-style breads. Therefore, when they started, they hired many steamed bun masters from the market, and later made their own steamed buns. We trained some dim sum chefs and imported a variety of high-pressure steaming machines from Taiwan. The advantage is that the buns can expand quickly within two minutes, and with flour imported from Thailand, the buns can be made especially soft.

The first branch of "Mr. Bao Dian + Siu Mai Prince" opened on Shun Ning Road, Sham Shui Po 12 years ago. Although business was quite good in the early days of opening, the team found that some customers did not eat the buns immediately after buying them. Hot buns were easily steamed when placed in plastic bags, causing the buns to sweat. Therefore, starting from the second branch, they changed their sales method. In addition to selling hot Chinese steamed buns, they also imitated Western-style bakeries and added a self-service format to sell frozen steamed buns. The picture shows the classic local traditional food "pot cake".

In addition, it is reported that even the decoration and layout are modeled after Western-style bakeries, with plain colors as the main color that is friendly to the people, giving people a very trendy and trustworthy feeling. According to anecdotal reports, the company responsible for the decoration was doing the work for "Santa Ana" and "Taipan". The store has also set up a more transparent kitchen, just like in "Bread Talk", so that customers can see the chef making the buns inside to keep them fresh, to enhance the confidence of gourmets.

They also continue to add styles of Chinese steamed buns, reaching more than 40 styles. In addition to Shanghai vegetable and meat buns, steamed buns and flower rolls, there are also birthday buns, red bean paste buns, lotus seed paste buns, barbecued pork buns, and even abalone and pork buns, shark fin pork buns, scallop pork buns, etc. The steamed buns and longevity buns come in a variety of flavors, such as strawberry, green tea, taro, chocolate, custard, pumpkin, etc. The colors are dazzling and dizzying! As for the fried buns, fried dumplings and fried cakes, they are no longer in business because they are greasy and cannot meet the healthy image of steamed buns.

Most of the buns are priced at around $10, and even the most expensive abalone and pork buns, shark fin pork buns and scallop pork buns only cost a few dollars more each. The abalone, shark fin and scallops are all real, not imitations (of course they weigh less than the pork). Although the profits of these three bags may be slim, they can increase the popularity of the store and attract customers.

Mr. Bao Dian currently has multiple branches, each selling an average of thousands of steamed buns every day. Each branch is equipped with an independent kitchen and steaming machine, and employs 7 or 8 chefs to make the buns on site.

Although setting up a central kitchen can indeed save rent and production costs, the team considers that the number of deliveries to branches every day is limited and cannot match the freshness and hotness of each branch's own kitchen, so they still adhere to the one-store-one-kitchen strategy. However, due to high store rents in Hong Kong, no dine-in stores have been opened.

In recent years, the trend and culture of stand-up and take-out food has been globalized, and the main reason is probably closely related to rising rents.

Warm steam overflows, and the fragrance of buns permeates the kitchen.

When you see this, don’t forget to try the "Squid Ink Shaomai". This is the reason why I came to this store. The pictures are the first few posted at the very beginning, and I deliberately didn’t tell you until the end! Haha~ During the shooting period, there were also a variety of New Year foods, please refer to the pictures I posted earlier on "Building Spots".