(CLOSED) Can’s Classic Pao Fan – Former Seafood Paradise Chef Brings Pao Fan to Golden Mile Food Centre

Pao fan might be last year’s trend, but it will always hold a beloved place in our foodie hearts. As such, the news that Golden Mile Food Centre is now home to its one and only pao fan stall got me real excited. Run by a former chef from Seafood Paradise, Can’s Classic Pao Fan is serving up eight variations of seafood-based pao fan that will have you falling in love at first slurp. 

Chef Kenny Chong had spent years brushing up his culinary skills in the kitchens of the established restaurant group before making the pivot to being his own boss. After he managed to acquire his two-month-old stall in Golden Mile Food Centre, the chef-turned-hawker wanted to make his mark there by selling a dish that stands out from the rest, and hence decided to introduce pao fan to the food centre.

While the soup base of the eight types of pao fan is the same, Can’s Classic Pao Fan offers a varied selection of ingredients to pair with the rice and broth. Patrons can look forward to Clams Pao Fan ($5.50), Fresh Prawn Pao Fan ($5.80), Fried Fish Pao Fan ($5.80) and Fish Roe Prawn Ball Pao Fan ($6.80). 

Go all-in with the Signature Pao Fan ($7.50) that comes laden with a smattering of ingredients that includes sea prawns, clams, fried fish, prawn balls speckled with fish roe, and cabbage — quite the well-rounded meal! The crispy rice and fried egg floss are served separately so you can “customise” your pao fan as you wish. 

Before getting down to the nitty-gritty details of the dish, I can confidently say that the broth reigned superior over everything else in this bowl. Boiled with prawn heads, pork and chicken bones for five hours, the flavourful soup was packed with umami and a tinge of sweetness. It wasn’t too oily and its smooth texture made it extremely addictive. 

The prawns have been conveniently de-shelled with the head still left on, allowing you to easily sink your teeth into its firm, sweet flesh. I can’t say I’m a fan of the clams as they were a tad too rubbery in texture. As for the fried patin fish, it was missing its crunch and didn’t stand out much amidst the other offerings. 

The highlight of the pao fan, apart from the soup, was the handmade fish roe prawn balls. Each one was beautifully springy and sweet, and I’d recommend adding more to your pao fan at $2 a piece. 

The Dual Fish Pao Fan ($6.30) comes with the same fried patin fish along with chunky slices of batang fish. Unfortunately, the batang fish didn’t fare so well with me as there was quite a strong fishy taste clinging to them. The housemade Thai-style chilli did abate some of that fishiness but I’d give it a miss and go for another pao fan variation. 

One thing’s for sure at Can’s Classic Pao Fan — the broth is 100% worth making the trip for. Pair it with either the fresh prawns or fish roe prawn balls (or both!) and you’re golden.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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