The little town of Seremban south of KL is famous for its Siew Bao. The Seremban Siew Bao is a baked crispy bun with char-siew pork fillings. When it was introduced in the late 1980s this was the rave around the country.
Today there are many siew bao’s around but still many swears that the best siew baos can only be found in Seremban. I tend to agree.
Many of the great siew baos are made on the spot. There used to be large baking ovens installed so that they are served fresh and hot off the ovens.
However, the ones I bought was not made on the premises. They are a bit flat and dry on the insides.
The most important thing about a good siew bao is that the pastry must be flaky and at the same time, the meat fillings must be moist and juicy.