MAI WEI FANG meaning wheat mill room is a fast-casual Chinese restaurant serving Northern Chinese style dishes that mainly focus on wheat flour ingredients.
Famed for introducing the first Sheng Jian Bao (pan-fried pork soup dumpling) in the Philippines, this Shanghainese version is similar to Xiao Long Bao but is much meatier with a thicker dough compared to its counterpart.
Besides Sheng Jian Bao, you’ll also find Chinese-style pancakes, doughnuts, and fried chicken rice meals.
If you’re curious to get a taste of something different, check out Mai Wei Fang…
MAI WEI FANG
Level 1, Adriatico Wing, Robinsons Place Manila
Ermita, Manila
Landline: (02) 562 2786
Facebook: maiweifangph
The modern and bright interiors aren’t hard to miss, you’ll find Mai Wei Feng located beside Robinsons Place Manila’s Supermarket.
I love their open kitchen, where you can watch the cooks prepare each dish step by step. So, you know you’re getting a fresh batch!
The dishes are freshly made-to-order using quality ingredients mostly sourced from Hong Kong, Taiwan, and China.
Mai Wei Fang prides itself with dishes you can’t find anywhere in the Philippines. While we are more accustomed to Southern Chinese style cuisine (Hong Kong, Taiwan, Southern China), the Northern part of China consumes more wheat (bread, noodles) compared to rice.
Menu:
Sheng Jian Bao (P165/6 pcs)
The large cast-iron “tiger stove” (Lao Hu Zao) is used to fry the bao, while the wooden lid is placed on top to steam the top half.
Compared to Xiao Long Bao, Sheng Jian Bao is packed with more meat rolled into the bao shaped dumpling.
The secret to a good Sheng Jian Bao? Ground pork mixed with bits of fatty pork collagen that melt during cooking to form the soup.
I’ve tried the fluffier Taiwanese version that has no soup because the dough used absorbs the moisture. But the Shanghainese version uses a semi-leavened dough that makes sure the delicious soup does not leak out while being pan-fried.
Eat the bite-size bao fresh and piping hot, the best part is the burst of the meaty juices from the first bite.
The flour they used is high in glute, so you get that nice QQ (chewy) texture, while the bottom is pan-fried and crunchy.
Fun Fact: Did you know Sheng Jian Bao originated approximately 400 years ago in Shanghai?
How to Eat Sheng Jian Bao:
Place it on top of the spoon. Make a small puncture on top, and carefully drink the soup as it’s piping hot. (Optional: Add a bit of vinegar in the soup.) After sipping all the soup, you can either eat it as is or dip it in vinegar.
Chinese Fried Chicken (P165)
The chicken breast is marinated in Chinese herbs and spices then deep fried to perfection.
Order the Chinese fried chicken. It’s no different from the Taiwanese version popularized by Hot Star.
They also have fried chicken rice meals.
Shao Bing (Flaky layered flatbread) (P80)
Made of unleavened dough that’s grilled then baked to give it its many layers, was introduced to China over 1,300 years ago by Arab traders in the Tang Dynasty (618 – 907).
You can compare it to a Chinese flaky bread version of a croissant.
Shao Bing Sandwich (P155) (+P35 for chicken)
Order the Shao Bing Sandwich. This unique dish is Mai Wei Feng’s version of the favorite Taiwanese breakfast sandwich by adding Chinese Fried Chicken to the combo.
There’s a lot of going on in this sandwich with the combination of flavors and textures. You got that crisp and flaky layered flatbread, and Chinese doughnut that’s filled with fluffy scallion scrambled eggs, cottony pork floss, and crunchy fried chicken.
but I love how they all went together.
Cong You Bing (Green onion pancake) (P80)
Pan-fried unleavened flatbread folded with oil and minced scallions (green onions).
To know if you have a great batch of Cong You Bing, the pancake should be crunchy on the outside and tender and a bit chewy on the inside.
The pancake is good, but I suggest they add more green onions. 🙂
You Tiao (P80)
Chinese Doughnuts
Also known as Chinese fried dough sticks or Chinese crullers, is a breakfast favorite in China. I commonly pair this with congee, but since there’s none, sweet soy milk will also do!
You Tiao Dessert (P100)
This is their special version of the dessert. The dough is covered with crushed peanuts and drizzled with sweet milk sauce.
Taste like a regular doughnut but much flakier.
Soy chilled milk ( P55/meal, P75 regular)
Wintermelon Chilled Tea ( P55/meal, P75 regular)
Order the sweet soy milk that goes well with their flaky bread.
The Wintermelon is also good, but I find the sugar level to be a bit sweet for my preference.
Overall, I like Mai Wei Feng. Their concept of making fresh, authentic Northern Chinese dishes that are good value for money is a winner to me!
It’s my first time trying Northern Chinese cuisine, and I’m quite impressed with the Sheng Jian Bao and Shao Bing Sandwich. They are both a must order!
MAI WEI FANG
Level 1, Adriatico Wing, Robinsons Place Manila
Ermita, Manila
Landline: (02) 562 2786
Facebook: maiweifangph
Live an Awesome Life,
ABI of Team Our Awesome Planet
Disclosure: We were media guest of Mai Wei Fang. I wrote this article with my biases, opinions, and insights.
Hi, thanks for the great info! These look great. I taught English for one year in Taiwan and tried lots, but definitely didn’t see these there. Hope to find them somewhere in Europe soon!
Hi Meyer! You can find the bao in their famous night markets like Shilin and Raohe! But the Taiwanese version if fluffier and has no soup. 🙂