Quick Take
What: Japanese‑curry‑inspired pan‑fried chicken sheng jian bao (three‑piece set, $6 +)
Where: Ging Sun Ho, Tampines Mall (exclusive launch)
When: 28 Mar – 31 May 2025
Why it matters: A bold cross‑cultural twist on a beloved Shanghainese street‑food classic, with a crunchy curry‑infused crust and a comforting “kare‑raisu”‑style filling.
Pro tip: Arrive early or pre‑order via the store’s WhatsApp line – the buns sell out fast!
- The Story Behind the Bun (Behind The Food)
Ging Sun Ho has made a name for itself in Singapore’s hawker‑style scene by championing Shanghainese comfort food – think silky‑smooth pork soup buns and buttery “shao mai.” This new offering shows that the brand isn’t afraid to experiment.
Cultural mash‑up: Japanese curry is a household staple in Japan (and across Southeast Asia). By marrying its aromatic spice blend with the crispy‑on‑the‑outside, juicy‑inside texture of sheng jian bao, Ging Sun Ho creates a dual‑comfort food that feels both familiar and fresh.
Ingredient story: The dough is brushed with a light curry‑oil glaze before pan‑frying, giving the outer layer a golden‑brown, peppery crust. Inside, you’ll find tender chicken, diced carrots, and potatoes – the classic curry trio – plus a silky apple puree that adds a subtle sweetness and balances the heat.
Why “pan‑fried” matters: Unlike steamed buns, the pan‑fry method caramelises the dough, locking in juices and creating that satisfying “crack” when you bite in.
In the words of the head chef, “We wanted a bun that could take you from the bustling streets of Shanghai to a cozy Japanese izakaya in one bite.”
- First‑hand Review (Food Reviews)
Appearance
Three‑piece set arranged in a neat row, each bun sporting a speckled, curry‑brown crust with a faint sheen from the glaze.
A small garnish of finely chopped parsley adds a pop of green, hinting at the herbaceous notes inside.
Aroma
Warm, spicy waft of turmeric, cumin, and coriander greets you the moment the lid is lifted – the same comforting smell that fills a Japanese household when curry is simmering.
Texture
Exterior: Crispy, slightly chewy, with a subtle crunch that gives way to a soft, pillowy interior.
Interior: Moist chicken broth infused with curry, interspersed with carrot and potato bite‑size pieces that retain a gentle bite. The apple puree slides in like a silk ribbon, tempering the spice.
Flavor
Element Note
Curry‑infused dough Earthy, mildly spicy, buttery
Chicken filling Succulent, well‑seasoned, broth‑rich
Veggies (carrot/potato) Sweet‑earthy, provide texture
Apple puree Light acidity, rounds off heat
Overall Balanced, comforting, and unexpectedly harmonious.
Verdict
⭐️⭐️⭐️⭐️⭐️ (5/5) – If you love both Japanese curry and Shanghainese buns, this is a must‑try. The price point ($6 for three) is justified by the premium ingredients and the novelty factor.
- What Else Is Worth Trying? (Food Guides)
While you’re there, don’t miss Ging Sun Ho’s signature pan‑fried pork soup bun – a classic that many locals swear by.
Dish Price Highlights
Signature Pan‑Fried Pork Soup Bun $5.80+ (set of 3) Crispy crust, juicy pork broth that bursts on the first bite – a “soup‑explosion” experience.
Steamed Shrimp & Pork Xiao Long Bao $7.20+ (6 pcs) Delicate skin, rich soupy centre.
Crispy Fried Tofu with Spicy Soy Glaze $4.50+ Perfect vegetarian option, extra crunch.
Matcha Red Bean Parfait $5.00+ Sweet finish, vibrant green hue.
Tip: Pair the Japanese curry buns with a cold yuzu‑lime sparkling water or a light Japanese lager for an elevated tasting experience.
- How to Make a Quick “Curry‑Inspired” Bun at Home (Recipes)
If you can’t make it to Tampines Mall before the 31 May cut‑off, try this simplified version at home.
Ingredients
Dough: 250 g all‑purpose flour, 1 tsp instant yeast, 1 tsp sugar, 1 tsp curry powder, 150 ml warm water, 1 tbsp oil.
Filling: 200 g diced chicken breast, 1 small carrot (diced), 1 small potato (diced), 2 tbsp Japanese curry roux, 1 tbsp apple puree, ½ tsp soy sauce, pinch of salt & pepper.
Finishing oil: 1 tbsp melted butter mixed with ½ tsp curry powder.
Method
Combine dough ingredients, knead 8‑10 min, let rise 1 hr.
Sauté filling: Cook chicken, carrot, and potato until half‑done. Add curry roux, apple puree, soy sauce; simmer 5 min. Cool.
Shape buns: Divide dough into 3‑g balls, flatten, place 1 tbsp filling, seal.
Pan‑fry: Heat a non‑stick pan with a thin layer of oil. Place buns flat‑side down, cover, cook 2‑3 min until golden. Flip, add ¼ cup water, cover, steam 2 min.
Glaze: Brush with butter‑curry mix while still hot.
Result: Crispy‑golden exterior with a warm, aromatic curry filling – the home‑cooked homage to Ging Sun Ho’s innovation.
- Insider Tips for the Tampines Mall Visit
Tip Details
WhatsApp Updates Add +65 9123 4567 (Ging Sun Ho) to receive real‑time stock alerts and table reservations.
Telegram Channel Join @GingSunHoSG for behind‑the‑scenes videos and exclusive coupon codes.
Best Time to Visit Weekdays 12 pm–2 pm or 4 pm–6 pm – the crowd is lighter, giving you the chance to enjoy the buns without a rush.
Take‑away Option Order a “Bun Bundle” (6 pcs) for a quick snack while you shop.
Food Photography The buns look great on white plates with a drizzle of the apple‑curry sauce; use natural light for Instagram‑worthy shots. - Share the Love (Social)
Help fellow foodies discover this fusion marvel:
Facebook: “Just tried Ging Sun Ho’s Japanese Curry Pan‑Fried Buns – a game‑changer! 🍛🥟 #FoodieSG #FusionFood”
Twitter: “Crispy, spicy, buttery – the new Japanese curry bao at @GingSunHoSG is 🔥! #SingaporeEats #FoodNews”
Instagram: Post a carousel of the three buns, the steaming interior, and the apple‑curry glaze with the hashtag #CurryBaoAdventure.
- Final Thoughts
Ging Sun Ho’s Japanese Curry Pan‑Fried Chicken Soup Bun is more than a menu addition; it’s a cultural conversation between two beloved culinary traditions. By delivering a thoughtfully crafted, hand‑made product at an accessible price point, the brand proves that innovation and heritage can coexist on the same plate.
Whether you’re a seasoned bun aficionado, a curry lover, or simply someone hunting for the next Instagram‑worthy bite, this limited‑time offering deserves a spot on your food‑crawl itinerary.
Don’t miss out: The buns are only available until 31 May 2025. Mark your calendar, set a reminder on WhatsApp, and be ready to bite into the perfect harmony of crunch, broth, and curry.
Happy munching, and may your next bite be as exciting as this one!
Image credits: @gingsunho.sg
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