Those whom have been following us for some time might probably find the name Old Chang Sheng Jian 老張生煎 pretty familiar; these folks had at one point of time been based within the Eureka Taste food court within block MD6 within National University of Singapore. There has been a few tenants that had recently made the move out of the food court — this would also include the likes of Mama's Kent Secret Recipe (previously known as Mama's Kent Penang Delights during its time at Eureka Taste). Old Chang Sheng Jian had recently made its move into the Hawkerlab Food Court located right beside Citadines Science Park Singapore — this would be within the compounds of Geneo, and Citadines Science Park Singapore is also where the outlet of PYROAST there is situated within. Whilst known to be an establishment that operates only during the weekdays in the past, the shift into Hawkerlab also saw the start of Saturday lunch operations for Old Chang Sheng Jian. Old Chang Sheng Jian should be fairly easy to locate within the food court; just look out for the red signage as one enters the food court from its main entrance. Old Chang Sheng Jian’s menu comprises of its signature Pan-Fried Buns and also a number of Main Courses that seems to be focused around dry and soup noodles; there are also Sets where one can bundle their Pan-Fried Buns with noodles and appetisers to give more of their items a go in one seating.

Dropping by Old Chang Sheng Jian for their pan-fried buns, we found ourselves going for the Signature Mixed Pan Fried Bun — this would be a portion of four (4) pan-fried buns comprising of a mix of their Signature Pork Pan Fried Bun and their Signature Shrimp Pan Fried Bun; two (2) pieces of each variant are being served with the Signature Mixed Pan Fried Bun. We were pretty much served immediately — it does seem thus there was already a batch of pan-fried buns that were readily available to be served upon order during our visit to Old Chang Sheng Jian; perhaps done so in anticipation of the weekday lunch peak that was to arrive shortly after we made our order. Both variants of the Pan Fried Bun did look a little tired and deflated on first sight; the Signature Pork Pan Fried Bun saw a small area where both buns were also stuck together which thankfully was easy to separate without breaking the delicate skin of the Pan Fried Bun. Between the Signature Pork Pan Fried Bun and the Signature Prawn Pan Fried Bun, we found our preferences lying towards the former. Both variants do have well-executed buns where the skin was smooth and silken without being particularly thick; all that whilst the bottom featured a browned crust that gave a good variance of texture to the entire pan fried bun. The insides of both buns were also thankfully decently-filled with broth that was suitably warm — not scalding hot. The reason for our preference for the Signature Pork Pan Fried Bun was how the broth within the Signature Pork Pan Fried Bun was more savoury and carried more flavour than that of the Signature Shrimp Pan Fried Bun, though the Signature Pork Pan Fried Bun was the one that came with a pork filling topped off with shrimp for a hint of natural sweetness of crustaceans.