Xiao Long Bao Singapore’s Favorite Soup Dumpling

Xiao Long Bao is one of those foods that’s simple but totally unforgettable. It’s a steamed dumpling from Nanxiang, a town near Shanghai, China, where it was first made over a century ago. What makes it special is the hot, savory broth tucked inside a thin, pleated wrapper along with a juicy pork filling. That broth comes from a trick—using a jellied stock, or aspic, that melts when steamed. It’s a Shanghai Tang classic, and Singapore has taken it and ran with Xiao Long Bao. You can find Xiao Long Bao all over the city, from cheap hawker stalls to high-end restaurants, each spot adding its own twist.

Eating Xiao Long Bao takes a bit of know-how. Bite it wrong, and you’ll burn your tongue or spill the soup. The right way? Pick it up with chopsticks, rest it on a soupspoon, nibble a small hole to let the steam out, sip the broth, then eat the rest. A dip in black vinegar with ginger slices makes it even better. Singapore’s food scene loves this dumpling, and there are tons of places to try Xiao Long Bao. Here’s a BusyKidd’s list of the top spots where you can enjoy some of the best Xiao Long Bao in town, plus a little FAQ to answer your questions.

Related Reading: Check out our guides to Best Chinese Restaurants in Singapore, Guide To Chinatown In Singapore.

Where To Find The Best Xiao Long Bao In Singapore

Din Tai Fung (Multiple Locations, including Great World City)

Image Credit: Din Tai Fung via Facebook

Din Tai Fung is the name you’ll hear most when it comes to Xiao Long Bao. This Taiwanese chain—sometimes called Ding Tai Feng, Dintaifung, or Din Tai Feng—has spots all over Singapore, but the Din Tai Fung Great World City location near Orchard is a standout. A basket of six pork Xiao Long Bao costs S$10.80. Each one is perfectly made—18 pleats, thin skin, rich broth, and tender pork with that Shanghai Tang flair. They also offer fun flavors like truffle or chili crab. It’s got a Michelin star, so you know it’s good. Great for a reliable Xiao Long Bao Singapore fix.

Paradise Dynasty (Suntec City Mall)

Image Credit: Paradise Dynasty via Facebook

Paradise Dynasty at Suntec City Mall takes Xiao Long Bao up a notch with their eight-flavor basket for S$17.80. You get ginseng, foie gras, truffle, crab roe, cheese, garlic, Szechuan, and classic pork—each a different color. The regular pork Steamed soup buns is juicy with a sturdy skin, keeping that Shanghai Tang vibe. It’s a modern, relaxed spot, perfect for a group. The truffle version is a must-try if you’re there early.

Crystal Jade (Multiple Locations, including Holland Village)

Crystal Jade is a go-to for many, and their Xiao Long Bao (S$7.80 for 5) never disappoints. The Holland Village branch has a cozy teahouse by soup restaurant feel. The skin is thin, the broth has depth, and the pork is nicely seasoned—classic Shanghai Tang goodness. It’s not flashy, just solid dumplings. Pair it with some veggies for a full meal.

Zhong Guo La Mian Xiao Long Bao (Chinatown Complex)

Image Credit: Zhong Guo La Mian Xiao Long Bao via Instagram

For a hawker experience, Zhong Guo La Mian Xiao Long Bao in Chinatown Complex is unbeatable—S$6 for 10 pieces. The broth is simmered for hours, the pork is tender, and the skin strikes a perfect balance. No Shanghai Tang glamour here, just pure dumpling flavor at a bargain price. Get there early to beat the crowd.

Swee Choon Tim Sum Restaurant (Jalan Besar)

Swee Choon on Jalan Besar is a late-night gem, open until 6 a.m. Their Xiao Long Bao (S$6 for 6) has a slightly thicker skin, but the broth is deep and the pork carries that Shanghai Tang soul. It’s a casual spot with plastic stools, ideal for a post-night-out dumpling soup craving. Some call it the best soup Singapore stop for late-night eats.

Shanghai Renjia (Ang Mo Kio)

Shanghai Renjia in Ang Mo Kio is a family-run place with Xiao Long Bao (S$7 for 6) made by hand. The owner, Mr. Li, says the pork is so good you don’t need dip—and he’s right. The broth is light yet tasty, and the skin is just right, keeping that Shanghai Tang authenticity. It’s a quiet spot worth the trip for best dumplings Singapore.

Imperial Treasure Shanghai Cuisine (Takashimaya)

Image Credit: Imperial Treasure via Facebook

Imperial Treasure at Takashimaya offers a fancy Xiao Long Bao experience for S$8.80 per 5. The skin is so thin you can see the filling, the broth is glossy, and the pork is fresh—peak Shanghai Tang class. It’s Michelin Plate-listed and perfect for a special meal. Try their braised pork belly too.

Victor’s Kitchen (Sunshine Plaza)

Victor’s Kitchen in Sunshine Plaza serves Xiao Long Bao (S$5.30 for 3) with a Hong Kong dim sum twist. The skin is thicker, but the broth and pork are spot-on. It’s a small, no-frills place—great for a quick dumpling fix near Sunshine Plaza. Their custard buns are a nice bonus.

San Ren Xing 三人行 (Thomson Plaza)

Image Credit: San Ren Xing via Instagram

San Ren Xing 三人行 at Thomson Plaza is a lesser-known spot with Xiao Long Bao (S$6.50 for 6). The broth is light, the pork has bite, and the skin is a bit thicker but still tasty. It’s a relaxed place with a neighborhood feel. Their Xing Long Fish Soup is worth a try too.

Ah Wang La Mian Xiao Long Bao Shang Hai Fried Dumplings (Toa Payoh)

Image Credit: DanielFoodDiary (DFD) via Instagram

In Toa Payoh’s HDB Hub, Ah Wang La Mian Xiao Long Bao Shang Hai Fried Dumplings offers Steamed soup buns for S$5 per 6. The skin is silky, the broth is bold, and the pork has that Shanghai Tang kick. It’s a sweaty hawker stall, but the quality makes it a best dumplings Singapore contender.

DING TE LE 鼎特樂 (Bukit Timah)

Image Credit: Dingtele-Kovan via Facebook

DING TE LE 鼎特樂 in Bukit Timah has Xiao Long Bao (S$8 for 6) with a smooth, slightly sweet broth and juicy pork. The skin is perfect—modern yet rooted in Shanghai Tang. It’s a hidden gem that’s quietly winning fans for Steamed soup buns Singapore.

Nan Xiang Chicken Rice & Xiao Long Bao (Square 2)

Nan Xiang Chicken Rice & Xiao Long Bao at Square 2 in Novena keeps it Shanghai Tang with Steamed soup buns at S$6.50 for 6. The broth simmers slowly, the pork is flavorful, and the skin holds up. It’s a small, simple spot—ideal for a quick dumpling stop after shopping.

Lao Beijing (Plaza Singapura)

Lao Beijing at Plaza Singapura blends northern Chinese flavors into their Xiao Long Bao (S$7.80 for 6). The broth has a hearty punch, the pork is juicy, and the skin keeps that Shanghai Tang finesse. It’s a warm, unfussy place—great for dumpling soup in Dhoby Ghaut.

Mouth Restaurant (China Square Central)

Mouth Restaurant in China Square Central has plates (S$8 for 6) that’s been a hit for years. Thin skin, rich broth, and classic Shanghai Tang pork—it’s old-school with red lanterns and wooden tables. A reliable lunch pick for Xiao Long Bao Singapore lovers in the CBD.

Beng Hiang Restaurant (Jurong East)

Beng Hiang in Jurong East is a Hokkien joint, but their Xiao Long Bao (S$7 for 6) brings Shanghai Tang flair. The skin is delicate, the broth is light, and the pork is tender. It’s a chill, family-style spot—perfect for best dumplings Singapore out west.

LeNu (Bugis Junction)

LeNu at Bugis Junction is big on noodles, but their Xiao Long Bao (S$6.90 for 5) shines too. The broth is subtly sweet, the pork is fresh, and the skin is Shanghai Tang-worthy. It’s a bright, modern place—great for a quick dumpling break while shopping.

TungLok XiHé Peking Duck (Orchard Central)

TungLok XiHé Peking Duck in Orchard Central offers Xiao Long Bao (S$9 for 6) with upscale Shanghai Tang polish. The skin is nearly transparent, the broth is rich, and the pork is top-notch. It’s a sleek spot—ideal for a fancier Singapore meal.

Yum Cha (Chinatown)

Yum Cha in Chinatown is a dim sum staple, and their Xiao Long Bao (S$7.20 for 6) delivers Shanghai Tang heat. The broth is savory, the pork is juicy, and the skin stretches just right. It’s a lively place—fun for dumplings Singapore with friends.

Peach Garden (Thomson Plaza)

Peach Garden at Thomson Plaza serves Xiao Long Bao (S$8.50 for 6) with a classy Shanghai Tang touch. The broth is silky, the pork is well-seasoned, and the skin is thin yet chewy. It’s a comfy spot—a nice escape for Xiao Long Bao fans in Thomson.

Hai Tien Lo (Pan Pacific Singapore)

Hai Tien Lo at Pan Pacific Singapore is the luxury pick—S$10 for 6 Xiao Long Bao. The skin is paper-thin, the broth has depth, and the pork melts in your mouth, all with Shanghai Tang elegance. It’s high-end with plush seats and views—perfect for a best dumplings Singapore splurge.

Jing Hua Xiao Chi (Neil Road)

Jing Hua Xiao Chi on Neil Road is a family-run spot known for authentic Shanghai Tang flavors. Their Xiao Long Bao (S$7.50 for 6) features thin, silky skin packed with juicy pork and a light broth. It’s a small place with a cozy vibe—perfect for a quick dumpling fix. Locals love it for its no-nonsense quality.

Zhang Ji Shanghai La Mian Xiao Long Bao (Alexandra Village Food Centre)

At Alexandra Village Food Centre, Zhang Ji Shanghai La Mian Xiao Long Bao serves plates (S$5 for 7) that’s a hawker steal. The skin is a bit chewy, but the pork and broth inside are flavorful and satisfying. It’s handmade daily by a couple from Shanghai—pure Shanghai Tang vibes on a budget.

Hong Peng La Mian Xiao Long Bao (People’s Park Food Centre)

Hong Peng La Mian Xiao Long Bao in People’s Park Food Centre offers plates (S$4 for 6). These are bigger than most, with a thin skin wrapping juicy pork and a sweetish broth. It’s a Michelin-recommended stall with a busy queue—proof it’s a dumpling favorite.

You Peng Noodle Dumpling House (Beauty World Centre)

Tucked in Beauty World Centre’s food court, You Peng Noodle Dumpling House has Xiao Long Bao (S$7 for 10). The skin is nicely balanced—not too thick—with a tasty pork filling and warm broth. It’s a simple Shanghai Tang spot that pairs well with their la mian.

Yi Dian Xin Hong Kong Dim Sum (Upper Serangoon Road)

Yi Dian Xin at Upper Serangoon Road is a hawker stall with Xiao Long Bao (S$3.40 for 3). The skin is thick but holds a decent broth and tender pork. It’s made fresh when you order, so expect a short wait. A solid pick for affordable Singapore cravings.

Hand in Hand Beijing Restaurant (Jalan Besar)

Hand in Hand Beijing Restaurant on Jalan Besar serves Xiao Long Bao (S$6.80 for 6) with a northern Chinese twist. The broth is extra soupy, the pork is succulent, and the skin keeps that Shanghai Tang delicacy. It’s a comfy spot with a soul-food feel.

Dong Ji (ABC Brickworks Market & Food Centre)

Dong Ji at ABC Brickworks Market & Food Centre has Xiao Long Bao (S$4 for 6). Handmade daily, the skin is a little chewy, but the pork and broth combo is addictive. It’s a no-frills Shanghai Tang stall that keeps things tasty and cheap.

Tian Jing La Mian Xiao Long Bao (Ci Yuan Hawker Centre)

Tian Jing La Mian Xiao Long Bao in Ci Yuan Hawker Centre offers Xiao Long Bao (S$5 for 6). The skin is thin enough, the pork is juicy, and the broth is satisfyingly warm. It’s a Hougang hidden spot with solid Shanghai Tang flavor—great with their noodles.

What Makes Xiao Long Bao Special?

Xiao Long Bao stands out because of how it’s made. The dough is just flour and water, rolled super thin. The filling is usually pork mixed with aspic—pork bones and skin boiled down into a jelly. Steam it, and that jelly turns into dumpling soup. It’s a Shanghai Tang tradition that’s all about balance—the skin can’t break, the broth has to shine, and the pork needs to be juicy. In Singapore, you’ll see twists like crab or truffle, but the classic pork Xiao Long Bao is still the star. That’s why there are more than 50 spots worth checking out here.

How To Eat Xiao Long Bao Properly

Eating Xiao Long Bao is easy once you get it down. Grab a soupspoon to catch the broth. Use chopsticks to lift the dumpling by its top knot, place it on the spoon, and bite a small hole to release steam. Sip the dumpling soup, then eat the rest. Dip it in vinegar and ginger for that Shanghai Tang zing—20 seconds max, don’t soak it. Eat it hot—cold meal loses its charm. It’s a little ritual that makes every bite perfect.

Why Singapore Loves Xiao Long Bao

Singapore’s food scene is wild, and Xiao Long Bao fits right in. It’s got that Shanghai Tang heritage but adapts to local tastes—cheap at places like Zhong Guo La Mian Xiao Long Bao, fancy at Imperial Treasure Shanghai Cuisine, or creative at Tasty Loong. It’s as common as SIA bonds in a way—everywhere you look. With 20 dumpling styles and 20 Shanghai Tang joints like San Ren Xing 三人行 and DING TE LE 鼎特樂, it’s a city-wide obsession. From dumplings near me to far-flung hawker stalls, Xiao Long Bao Singapore is a flavor you can’t escape.

Xiao Long Bao FAQ

What Is Xiao Long Bao Made Of?

Xiao Long Bao is made of three things: thin dough (flour and water), pork, and aspic—a jellied stock from pork bones and skin. Steam it, and the aspic becomes broth. A bit of salt or ginger might go in too. It’s basic but feels Shanghai Tang-fancy.

What’s the Difference Between Xiao Long Bao and Dumplings?

Regular dumplings—like jiaozi—can be fried or boiled, with no soup inside. Xiao Long Bao is steamed with broth, making it a Shanghai Tang standout.

Do You Eat Xiao Long Bao in One Bite?

No way—too hot! Use a soupspoon, bite a hole, sip the dumpling soup, then finish it. One bite risks a burn. It’s a slow 20-step Shanghai Tang enjoy.

What Is the Filling of Xiaolongbao?

Xiaolongbao (same as Xiao Long Bao) is usually pork with aspic that turns into broth. Classic Shanghai Tang keeps it simple, but Singapore adds crab or truffle sometimes. Pork’s the heart of it.

Image Credit: Imperial Treasure via Facebook