Plum Alley and the Imposter Pork Bun Escapade
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Aug 14 2013
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Oct 9 2013
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Oct 9 2013
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Jun 23 2014
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Jun 23 2014
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Jun 23 2014
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Jun 23 2014
•Note, this blog post is written by guest blogger, Matt Gibson, who is a finalist for the Ski Utah Foodie blogger position. Comment, engage and share this post. The Ski Utah Foodie Blogger will be announced here, this upcoming Monday at noon.
"Our specialty is pork belly steamed buns," the hostess chirped. "We've become pretty well known for them."
We were in Plum Alley, a trendy Asian fusion bistro in downtown Salt Lake City. The hostess was white. Our waitress was white. The patrons were all white. I was probably the only person in the restaurant who could read the Chinese characters on the front of the menu, which read "hao che," and mean delicious in Chinese.
You see, I used to live in Taiwan. I lived there for six years. It just so happened that I lived a half a block away from one of the best steamed pork bun restaurants in my city (it's a very popular dish in Taiwan) and ate there several times a week. You could say that I'm a bit of a pork bun connoisseur. So, when a teenaged Utah-born hostess tells me that the steamed pork buns are good, I take it with a grain of salt. That's something that I need to decide for myself.
The dish in question
The pork belly steamed bun was not what I expected. In Taiwan, the pork is cooked inside the sealed bun. In Plum Alley it was served on top of it.
Strike one.
I eyed the imposter pork bun suspiciously. The pork appeared to have been braised in a dark sauce with which I was not familiar.
Strike two.
I sniffed the rich sauce before taking a cautious bite. It was tender, rich, and delicious -- reminiscent of the recipes I'd tasted in Asia, but with a marked western influence.
The pork was drier than I'd hoped. The pork belly I love is juicy with a tender rubbery texture, similar to good octopus. That, however, was my biggest complaint.
On the drive home I contemplated my feelings about the imposter pork bun, trying to decide what I'd write about it.
Then, when I got home I found myself telling my girlfriend Emilie (who'd also lived in Taiwan) that I'd discovered a great little place where we could get some bao zi (the Chinese name for the dish).
So, we're going back tomorrow. Plum Alley is oceans away from my favourite Taiwanese pork bun restaurant, but think it's going to be a fine replacement.
Other Dishes Worth Trying:
The house noodles are spicy and probably the dish I liked the most. I ate three servings. I liked them as much as the noodles at Cafe Trang.
The pickled vegetables had a tangy kick of vinegar, which I enjoyed.
Plum Alley has several unique varieties of homemade ice cream such as honey and bourbon.
Tip: if you don't like spicy food, ask your server for suggestions. Dishes aren't marked as spicy on the menu, but some are quite hot.
Plum Alley
111 E. Broadway, St. Suite 190 (see map)
Salt Lake City, Utah
801.355.0543
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51 Comments
Abby \ 6.4 years ago
Loved this breezy, inciteful review! I crave spicy food, so I think I'd love it here. There are some amazing pork bun places in NYC. They really are magical when done right. I want to read more food stories from Matt!
Matt \ 6.4 years ago
Ha ha ha. Yup, times are tough all over here in the US.
Good luck during the storm. Take care!
Matt \ 6.4 years ago
The place that I ate at is in Tainan. It's at Yonghua Rd., Section 1, #128.
https://maps.google.com/maps?q=tainan+map&ll=22.987778,120.193654&spn=0.002311,0.003752&hnear=Tainan+City,+Taiwan&gl=us&t=m&z=19&layer=c&cbll=22.987896,120.193551&panoid=jd_rGFdfnMIONEaqyojtSg&cbp=12,351.78,,0,9.37
If you're ever in town, you should definitely check it out!
Matt \ 6.4 years ago
Agreed, pork must be in bun. You appear to be passionate about your bao zi. Where do you get yours?
Matt \ 6.4 years ago
Din Tai Feng is epically good, but I don't think that they serve bao zi. The place I'm talking about is a small restaurant near the house I lived in in Tainan.
Have you been to Din Tai Feng? It's great, isn't it?
Matt \ 6.4 years ago
Thanks Velma!
Velma \ 6.4 years ago
Hum I am so hungry, sounds and looks great.
Hope you win Matt.
Ava Apollo \ 6.4 years ago
Looks delish!
Gary Arndt \ 6.4 years ago
Are you talking about Din Tai Fung?
Johnny \ 6.4 years ago
Pork belongs in the bun! Change the flavor of the pork, change the ingredients, ratios and spices, and whatnot and whathaveyou, but do so in the bun. Too much fusion leads to confusion...
Johnny \ 6.4 years ago
I'm all for innovation and fusion but the pork must be in the bun! Mix up the ingredients and spices and whatnot, but do so in the bun.
Rich Matheson \ 6.4 years ago
Agreed. It looks funny. But if it tastes good that's all that matters, especially so far away from Taiwan.
Bryon \ 6.4 years ago
I'm a picky eater and have never heard of that. Looks tasty!
Dean \ 6.4 years ago
Sounds great! I will put it on my list for the next time I am in Utah.
Andrea \ 6.4 years ago
Those steamed pork buns look heavenly - I'm a huge fan of them too.
Eva Hamori \ 6.4 years ago
Your photos are great Matt! I sure miss Asian food, and wish there was a place like this here in France.
David \ 6.4 years ago
Good review, nicely balanced - and the excellent photography helps, too. But now please reveal where's that good pork bun restaurant in Taipei as well for those of us who also frequent Taiwan....
dan \ 6.4 years ago
Awesome article! Looks like steak on a bun, which actually sounds pretty good!!!
Ryan \ 6.4 years ago
I love steamed pork buns. Think I'm going to seek some out right now. Thanks!
Kelsie London \ 6.4 years ago
Great article and photos... Sudden desire for Dim Sum or a trip to Asia. Wish you could review restaurants here in Calgary before I go to them!!!
Alyson \ 6.4 years ago
Ahh! That happened to me too!!! I complained at length to an unamused white New Yorker behind the restaurant counter that this is not a "real" Bao Zi if the content is visible from the outside. He offered me a promotional key chain for my troubles.
pat \ 6.4 years ago
Enjoyed the article,Matt...everything looked great. especially the noodles!! Good luck in the competition !!
Amy \ 6.4 years ago
This made me really hungry. I will have to check out that ice cream next time I'm in SLC!
Liz \ 6.4 years ago
PORK IN BUN! PORK IN BUN! Great photos and review!
Dalene \ 6.4 years ago
It's always a tough thing to compare food from it's origins to duplicates thousands of miles away! It all looks really delicious though. Great article!
Sindy \ 6.4 years ago
Great honest article on the food!! I am going to give it a try but darn, wish the bun sounded better.
Micki \ 6.4 years ago
Oh wow, you had me at the honey and bourbon ice cream. Looks soooo good! Really enjoyed this article, especially the comparison with the authentic Taiwanese buns.
Dean \ 6.4 years ago
Nice objective review, actually I am now hungry for some of it and it is 7:30 AM.
Will be on my list to try the next time I am in Utah.
Mary \ 6.4 years ago
Great photos and honest commentary Matt!
Norie \ 6.4 years ago
I'd like to try this out as soon as I get back in town !!!! Thanks, Matt
Satomi \ 6.4 years ago
skiing and eating!! my favorite things!
Juan \ 6.4 years ago
I've driven by Plum Alley several times and now I want to check it out. Thanks
Matt Gibson \ 6.4 years ago
You'll have to give me a call if you do. Where are you guys these days?
Matt Gibson \ 6.4 years ago
You definitely should. It really is a great little spot.
Matt Gibson \ 6.4 years ago
Thanks Cailin!
Matt Gibson \ 6.4 years ago
I know, right? Who puts pork on the outside of the bun?
Matt Gibson \ 6.4 years ago
I was totally sorry I missed out on the braised greens. Those are awesome! But, it's probably better the gluten-free folks had a chance to eat more. The house noodles more than made up for it.
Matt Gibson \ 6.4 years ago
You really tried to make them at home? How to do you steam the buns?
Yup, raw pork steaming definitely sounds dangerous. But I think that's the only way to do it. I think I want to try making my own now.
Matt Gibson \ 6.4 years ago
I'll be you do. It's been a while!
Matt Gibson \ 6.4 years ago
The noodles were awesome!
Don't discount the tender chewyness of good octopus. It's a texture sensation ;)
Samantha \ 6.4 years ago
I'm not sure about the pork belly buns, but the house noodles look worth trying out!
Jana \ 6.4 years ago
The pork belly looks delicious even though not very traditional Asian. Can't wait to try it! I hope you win too, Matt!
vikki \ 6.4 years ago
Liked your comments and the resolution that your arrived at suggesting the Plum Alley Pork bun would be a great replacement of a Taiwanese favorite. Sort of like trying to find an authentic american hamburger in Taiwan.
Cathy Sweeney \ 6.4 years ago
I would definitely try the noodles since you had 3 helpings! I'd probably prefer Plum Alley's pork bun to the one you were familiar with because an octopus-type texture just isn't my thing. Enjoyed your objective review!
Leah \ 6.4 years ago
Mmmm I would love me some bao zi right now!
Danielle \ 6.4 years ago
We tried cooking steamed pork buns at home. They weren't quite Taiwan quality but they were still pretty yummy and surprisingly not that difficult.
Apparently to get the buns nice and fluffy-light you have to steam them pretty far above the water, which we didn't do. And they say to put raw pork inside the bun, and cook it by steaming. I'm still a little hesitant to to that...
kelley {mountain mama cooks} \ 6.4 years ago
Ha! As a white girl from Salt Lake and not much to compare too, I still loved them. And those braised greens.....I'm still thinking about them!
Viv \ 6.4 years ago
Love the photos and description. Sure made me hungry... maybe hungry enough to take a road trip and check out this food joint for myself!
Monika @ Utah Ski Resorts \ 6.4 years ago
Thanks for this great tip! I love Asian food, and this sounds like a winner. I need to try this, when I'm in Salt Lake City next time.
cristina \ 6.4 years ago
That is a serious imposter! The pork has to be in the bun, not on the bun!!
Looks yummy anyway
Cailin \ 6.4 years ago
All that food looks delicious Matt! I hope you win! :)