![\"3\"](\"https:\/\/www.malaysiabest.my\/wp-content\/uploads\/2017\/12\/311.jpg\")
<\/a> ![\"4\"](\"https:\/\/www.malaysiabest.my\/wp-content\/uploads\/2017\/12\/411.jpg\")
<\/a><\/p>\nMr. See Tai Teck was born in 1968 at Labis, Johor. He first stepped into the F&B industry when he was 16, helping his mother in making buns in Labis. At the age of 17, he began to learn from his mother the way of making the Hainanese buns. After having more than 14 years of experience, he moved from his hometown to Johor Bahru to start his own restaurant in 2002.<\/p>\n
The top recommended bun in \u201cJia Xiang\u201d will be the \u201cHomemade Big Bun\u201d, also known as \u201cDa Bao\u201d. The fresh pork is mixed with more than 5 ingredients first before stuffing them inside the bun. To make the bun, the ingredients such as flour, yeast and water are mixed together. It is then taken to the machine to be thoroughly mixed again to be completed. The mixture of pork will then be put into dough and steamed for 20 minutes before it is ready to be served. This bun has a soft texture compared to other types of bun. The steamed pork brings out a juicy texture and the meat has a mild salty taste.<\/p>\n The next recommended bun is \u201cVegetable Bun\u201d. The mangkuang (vegetables) is first fried for an hour to remove the water inside the vegetables. It is then stuffed into the dough and steamed for at least 15 minutes. The vegetables has a crispy and solid texture, unlike those buns which are sticky and blended. This bun as a whole tastes moderately salty.<\/p>\n The third recommended bun is \u201cRed Bean Bun\u201d. The red bean paste is completely homemade and the owner does not depend on the supplier to prepare the paste. The simple way of preparing the paste is to boil the red bean and taken to the machine to blend it to become fine. It is then cooked and stuffed into the dough. The red bean has a sticky texture and sweet flavour.<\/p>\n Other than that, the owner also recommended his \u201cChar Siew Bao\u201d. The char siew is mixed together with fat meat (pork). As usual, it is then put into the dough and steamed for 15 minutes. This bun has a sweet taste and the texture of the bun is soft.<\/p>\n The fifth recommended bun is \u201cPeanut Bun\u201d. The owner carefully selected the peanut from the supplier. The tablespoon of peanut is then put into the center of the dough and wrapped together to be steamed for 15 minutes. This bun has a sweet taste brought out by the peanut itself and the texture of the bun is soft.<\/p>\n Last but not least, the owner also recommended his \u201cLoh Mai Gai\u201d. The chicken is selected and cut before it is mixed with more than 5 other ingredients. The mixture is then put into a bowl along with the glutinous and steamed for 20 minutes. This glutinous rice has a sticky texture and the taste of the chicken is fresh and less savoury. In overall, this dish tastes delicious and perfect.<\/p>\n Our bun specialist \u201cJia Xiang\u201d serves all the delicious homemade buns to all the customers. Other than that, there are still more than 3 selections other than the 6 selections that are introduced earlier available in his \u201cJia Xiang\u201d. Do pay a visit at the restaurant here in Jalan Ros Merah 2\/12, Taman Johor Jaya, Johor.<\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n