Vegetarian xiaolongbao in Hong Kong: try Ging Sun Ho King of Bun’s take on Shanghai classic for US$3
- Traditionally, famed Shanghainese soup dumplings are delicate parcels of pork and broth. So how does a vegetarian version hold up?
- Ging Sun Ho King of Bun has introduced vegetarian soup dumplings to its menu, using Omnipork instead of real meat
At Ging Sun Ho King of Bun, vegetarians won’t feel left out, with the introduction of Omnipork xiaolongbao, the restaurant’s version of the famous Shanghainese soup dumplings.
We visit the busy Hong Kong restaurant in Mong Kok on a Wednesday evening. Of course, we have to try the new xiaolongbao (HK$22 for two) made with the plant-based meat substitute, served in a traditional bamboo steamer.
While the bright green dumplings – usually made with pork – looked good and were filled with plenty of broth, we were underwhelmed by the flavour; the Omnipork did not quite shine through the mixture of mushrooms and black fungus in the dumpling. The traditional garnish of black vinegar and ginger did little to add to the taste.
There are a number of other vegetarian dishes on the menu – including Omnipork dan dan noodles and spicy shredded potatoes.
Next up was the shengjian bao (HK$18 for two), another Shanghainese favourite and the restaurant’s signature dish. Meaning “raw fried bun”, the bao is steamed on top and pan-fried on the bottom. The dough was just the right thickness and was perfectly crisp on the bottom, while the pork filling was juicy and well seasoned.