Xiang Kitchen Hunan Cuisine (湘厨湖南菜) @ Ang Mo Kio Ave 10 - Affordable Hunan Flavours in the Heartlands

With the rising popularity of Hunan cuisine, Singaporeans have gradually expanded their repertoire of Chinese food beyond the familiar realms of Cantonese and Sichuan fare. Thanks to the accessibility of restaurants like Xiang Xiang Hunan Cuisine and Nong Geng Ji, many have come to appreciate the bold, spicy, and smoky characteristics that define Hunan cuisine.

Now, even heartland residents can enjoy authentic and affordable Hunan flavours with the recent opening of Xiang Kitchen Hunan Cuisine at Block 421 Ang Mo Kio Ave 10 kopitiam. Prices here are wallet-friendly, often up to half the cost of the more established restaurants, making it a great entry point for anyone keen to explore the cuisine.

Smashed Century Egg & Chilli 4/5

The Smashed Century Egg & Chilli ($8.90) is a punchy appetiser that perfectly captures the bold and unapologetic flavours of Hunan cuisine. A rustic yet vibrant dish, it features chunks of century egg smashed and tossed with a medley of chopped green chillies, garlic, and aromatics, creating a striking contrast of colours and textures. The creamy, custard-like yolk of the century egg melds beautifully with the fiery crunch of the green chillies. Each bite delivers a spicy, smoky, and umami-laden kick that lingers just long enough to awaken the palate. Bold, aromatic, and deeply satisfying, this fiery starter sets the tone for the robust flavours that follow.

Steamed Rice

Like Xiang Xiang Hunan Cuisine and Nong Geng Ji, Xiang Kitchen offers fragrant steamed rice served in a whole rice pot. The perfect companion to soak up the rich and punchy flavours of its dishes.

Special Chilli with Stir Fry Beef 4/5

The Special Chilli with Stir-Fry Beef ($15.90) is an appetising dish best enjoyed with a bowl of steamed rice. The beef slices are tender and well-coated with the fragrant mix of chillies and coriander, delivering both aroma and heat. During our visit, the chef had adjusted the spice level in response to customer feedback. If you can handle the heat, please let the staff know you'd prefer the original, fiery version.

Stir Fry Pork 4/5

The Stir-Fry Pork ($12.90) is a quintessential Hunan dish showcasing the cuisine's hallmark balance of smoky heat and savoury intensity. Thinly sliced pork belly is wok-fried over high heat to achieve a light char and enticing wok hei, before being tossed with an aromatic blend of green chillies, garlic, and fermented black beans. The pork remains tender with just the right amount of fat for richness, while the chillies impart a fiery yet fragrant bite. It's a comforting yet exhilarating dish that pairs beautifully with steamed rice, embodying the rustic and full-bodied flavours of Hunan cooking. That said, the seasoning could have been a touch bolder to elevate the dish even further.

Mao's Braised Pork 4.5/5

A standout for me was the Mao's Braised Pork ($18.90). The pork belly glistens invitingly in its luscious braised sauce, boasting a tender, juicy texture. Reminiscent of Dong Po Rou, the dish is rich and flavourful yet not overly greasy. It is a satisfying balance of fat and umami that makes it one of the highlights here.

Organic Cauliflower 4.2/5

The Organic Cauliflower ($11.90) may appear unassuming and straightforward, but it's a well-executed dish with delightful crunch. Stir-fried with pork lard, red chillies, and coriander, it's aromatic and lightly spicy, with just enough richness to make a humble vegetable shine.

Golden Soup Pickled Vegetable with Fish 4.2/5

Another must-try is the Golden Soup Pickled Vegetable with Fish ($16.90). The fish is poached to a soft, tender texture and served in a spicy, sourish golden broth that balances heat and tang beautifully. It's a comforting yet invigorating dish that rounds out the meal with finesse.

Xiang Kitchen Hunan Cuisine brings authentic Hunan flavours to the neighbourhood at affordable prices, offering dishes that are both hearty and satisfying. While a few items could benefit from a heavier hand with seasoning, the overall execution and value make it a worthy contender in Singapore's growing Hunan food scene. It is a great spot to satisfy your craving for bold, spicy, and smoky Chinese fare without breaking the bank.

Note: This is an invited tasting.


Xiang Kitchen Hunan Cuisine (湘厨湖南菜)
Blk 421 Ang Mo Kio Ave 10
Singapore 560421
Facebook
Instagram
Nearest MRT: Ang Mo Kio (NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Ang Mo Kio MRT station. Take Exit A. Cross the road and walk down Ang Mo Kio Ave 8 under the MRT track. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Ang Mo Kio MRT station. Take Exit C. Walk to Ang Mo Kio bus interchange (Stop ID 54009). Take bus number 22, 24, 135 and 262. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Xiao Yu Hao (小鱼号) @ Collyer Quay Centre - China’s Largest Suan Cai Yu Chain Opens First Outlet in Singapore, Serving Convenient Single-Portion Bowls

Newly launched at Collyer Quay, Xiao Yu Hao (小鱼号) is one of China's largest Suan Cai Yu (酸菜鱼) brands, with over 800 outlets since its debut in 2019. It marks their first foray into Singapore, bringing their signature single-portion pickled fish bowls to local diners, starting at an affordable $9.90.

Diners can choose from 5 distinctive broths - Golden Sauerkraut Broth, Spicy Lemon Broth, Tomato Vit C Broth, Miao Style Spicy Sour Broth and Sichuan Spicy Broth, as well as 3 proteins - Black Fish (Snakehead), White Fish (Dory) and Marbled Beef. For the indecisive, there's also a half-half option combining Black Fish and Marbled Beef.

Each speciality bowl comes with a medley of toppings, including tofu puffs, sweet potato vermicelli, wood ear mushrooms, and enoki mushrooms. Alternatively, options for add-ons are also available, such as Cheese Tofu ($2.50) and Lobster Balls ($2.50)

White Fish in Spicy Lemon Broth 4/5

Among the three broths we sampled, the Spicy Lemon Broth with White Fish ($10.80) stood out. Zesty with a gentle heat, this version was refreshing and kept it appetising to enjoy.

Black Fish in Miao Style Red Sour Broth 3.8/5

While the Black Fish in Miao Style Red Sour Broth ($14.20) is one of its popular broths in China, we found the flavours more muted than we expected. We also learnt that the broth is naturally fermented without any preservatives.

Sauerkraut Black Fish Five Grain Rice Noodles in Golden Broth 4/5

The Sauerkraut Black Fish Five Grain Rice Noodles in Golden Broth ($12.80) features a broth brewed with 300-day-aged pickled mustard greens. Don't be mistaken by its pale appearance. The broth delivered a tangy heat that grew with each spoonful. The portion of noodles was huge.

Taro Roll 2.8/5

We also sampled the Taro Roll ($5.80) as a side. While crispy on the outside, the filling tasted overly sweet and slightly artificial, to our liking.

Xiao Yu Hao brings something unique to Singapore’s Suan Cai Yu scene, especially for solo diners seeking variety.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Xiao Yu Hao (小鱼号)
Collyer Quay Centre
#01-10
16 Collyer Quay
Singapore 049318
Facebook
Instagram
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Fri: 11am - 8pm
Sat: 11am - 4pm
(Closed on Sun and PH)

Direction:
1) Alight at Raffles Place MRT station. Take Exit A or B. Walk to destination. Journey time about 3 minutes. [Map]

Nong Geng Ji (农耕记 ) @ Orchard Gateway - Popular Hunanese Restaurant Opens New Outlet inthe Heart of Orchard Road

Hunanese restaurant Nong Geng Ji (农耕记) has quickly gained popularity since opening its flagship outlet at Collyer Quay late last year.

Its fifth new location in the basement of Orchard Gateway provides a spacious and welcoming setting, ideal for group gatherings. The restaurant also features a membership programme offering special discounted prices for nearly all dishes (indicated by ‘MP’ on the menu), excluding steamed rice and beverages.

Pan-seared Green Chilies with Century Egg 4.2/5

We began with the Pan-seared Green Chilies with Century Egg (MP $10.80, U.P $13.80), a unique chilled appetiser served in a mortar. Diners can opt to pound it themselves or have the staff assist. The dish was a delight with its creamy century eggs paired with smoky green chillies that carried just the right amount of heat.

Stir-fried Pork with Abalone and Chilli 4/5

Next was the Stir-fried Pork with Abalone and Chilli (MP $25.80, U.P $28.80), a creative combination of baby abalones, sliced pork, Hunan green peppers, and crunchy white fungus. While the dish had a fun variety of textures, we wished the green pepper flavours were more prominent.

Stir-fried Cauliflower 4.2/5

The simple looking Stir-fried Cauliflower (MP $13.80, U.P $16.80) was executed well. It was garlicky and seasoned just right.

Big Shrimp with Vermicelli and Garlic 4.2/5

Served on a portable gas stove, the Big Shrimp with Vermicelli and Garlic (MP $19.80, U.P $22.80) was precisely timed until it was ready to be eaten. The vermicelli thoroughly soaked up the garlicky and savoury sauce.

Sauerkraut Fish with Soup 3.8/5

The Sauerkraut Fish with Soup (MP $25.80, U.P $28.80) fell short for us. The broth leaned on the saltier side, and though the fish slices were fresh, the number of bones made it less enjoyable.

Lotus Root with Superior Pork Broth 4.2/5

Our second soup was the Lotus Root with Superior Pork Broth (MP $21.80, U.P $25.80). This was so homely and comforting that we wiped the bowl clean quickly. It also helped to cut the spice from the rest of the dishes.

Dry Pot Pork Intestine with Sauerkraut 4/5

Lastly, we tried the Dry Pot Pork Intestine with Sauerkraut (MP $21.80, U.P $24.80). Those who appreciate fattier cuts of pork intestine would enjoy this that has a blend of spicy and tangy notes from the sauerkraut.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Nong Geng Ji (农耕记)
Orchardgateway
#B1-13
277 Orchard Road
Singapore 238858
Tel: +65 6908 0153
Facebook
Instagram
Nearest MRT: Somerset (NS, Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Little Pond 小鱼塘 @ Holland Village - Sauerkraut Fish Hotpot and Prawn Pot Restaurant with Unlimited Drinks, Ice Cream and Condiments at $1/Pax

I’ve been curious about Little Pond (小鱼塘) after visiting the relatively new One Holland Village. The Chinese restaurant sits on the second floor, just next to Lau Wang Claypot.

The restaurant was filled with a constant stream of diners on a weekday night. Little Pond specialises in Golden Sauerkraut Fish (酸菜鱼) and Fried Prawn dishes available in different flavours.

For $1 per person, you get unlimited drinks, ice cream, condiments, and sauces.

A special mention to their drinks - apart from the typical sweet cold beverages, they offer healthier customisable drinks using a range of tea ingredients, such as Jasmine Tea, Rock Sugar, Chrysanthemum Flowers, and more.

Golden Sauerkraut Fish 4/5

What differentiates Little Pond from other sauerkraut fish places is that their Golden Sauerkraut Fish ($39.90 for Small) can be enjoyed like a steamboat! After having the fish, you can opt for additional sides to cook in the soup afterwards.

The induction stove in the middle of each table will help keep your pot bubbling hot, and the service staff will assist in adding more broth along the way. While it may not be the best sauerkraut fish we've had, we liked the freshness and texture of the fish slices. We found it pretty value for money too. By default, the pot comes with slices of snakehead fish, cabbage, enoki mushrooms and tofu puffs. Note that the broth can get quite salty, especially after you've added additional ingredients.

For our ‘steamboat ingredients’, we had Sliced Chestnut Pork Neck Roll ($8.50), Mashed Shrimp Meat Paste ($7), 6 Sec Seaweed ($5), Cheerful Farm ($12), and Sweet Potato Noodle ($3.80).

I would skip the Sweet Potato Noodle next time, as the type they use disintegrates too quickly for my liking.

Signature Fragrant Spicy Prawn 4/5

Moving on to their Signature Fragrant Spicy Prawn ($49.90 for Small), it was a pity that even though the prawns were sizable and meaty, we found them overcooked. The prawn pot was a lot more oily but had good heat. It came with a bed of ingredients such as konjac, corn cobs, potato strips, lotus root, and more.

Cold Mixed Shredded Vegetables 4.2/5

If you're coming in a bigger group, try their starters too. We particularly enjoyed the Cold-Mixed Shredded Vegetables ($8) and Cold-Mixed Tofu and Dried Moss Vege ($6). The former had a mix of kelp, carrot, beancurd skin, peanuts, and more in a tangy seasoning.

Cold Mixed Tofu & Dried Moss Vege 4.2/5

On the other hand, the Cold Mixed Tofu & Dried Moss Vege ($6) had crunchy dried moss vegetables and slices of beancurd in a mild dressing.

Orlean Chicken Skewers 4/5

We also had the Orlean Chicken Skewers ($3.90 for 2 Sticks), which were seasoned well but slightly pricey.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Little Pond
One Holland Village
#02-32
7 Holland Village Way
Singapore 275748
Tel: +65 8013 2050
Facebook
Instagram
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Sichuan Alley @ Capitol Singapore - Dive into Contemporary Sichuanese Cuisine at Sichuan Alley’s Second Outlet in Singapore

New in Capitol Singapore is Sichuan Alley, whose flagship branch is situated at Telok Ayer. It's most known for its signature Mian Yang Rice Noodle offerings, which has yet to be found at any other local restaurants.

Here, diners can explore authentic and contemporary Sichuanese items alongside a range of unique Sichuan-inspired beverages. Flavours are rich, bold and authentic. Their interior was lovely, exuding warm and cosy vibes, perfect for big and small gatherings.

Sichuan-inspired Beverages

We took some time to look through their fun and fresh beverage list before deciding on the Cold Brew Yuzu Chrysanthemum Tea ($5.90), the Bamboo Breeze ($16) cocktail made from gin, bamboo green tea, pineapple, peach and jasmine, and the Osmanthus Rice Wine ($16).

Osmanthus Rice Wine

Our favourite among the three was the fragrant and mellowly sweet Osmanthus Rice Wine.

Mini Hotpot 4.2/5

We delved into the world of Sichuan flavours with their Mini Hotpot 成都冒菜 ($14). While it leaned on the oily side, we loved how all the ingredients nicely soaked up the spices and tingling numbness.

This was especially so for the crunchy slices of potato and celtuce, alongside prawns, black fungus, bean sprouts and cauliflower.

Yu Xiang Shredded Pork 4/5

The Yu Xiang Shredded Pork 鱼香肉丝 ($7.90) is made up of strips of tender pork, strips of celtuce and carrot, and black fungus. It's pretty appetising but a little sweeter than I'd prefer. A vegetarian version of this dish is also available.

Fried Chicken 4.5/5

I liked how Sichuan Alley's Fried Chicken 辣子鸡 ($16) is boneless, making it much more convenient to enjoy. They use chicken thighs fried to a crunch, mixed with cashew nuts, leek and addictive bits of fried garlic.

Sichuan Sour Vegetable Fish 4.5/5

By default, the Sichuan Sour Vegetable Fish 老坛酸菜鱼 ($19) comes with a number of ingredients, including sweet potato noodles, black fungus and my favourite crunchy celtuce. Though a touch oily, the sourness and spiciness were well-balanced, and the fish slices were tender.

Braised Pig Intestines with Tofu 4.8/5

If you're a fan of both mala flavours and pork intestines, the Braised Pig Intestines with Tofu 鲜豆花烧肥肠 ($17.30) will be up your alley. The fattier intestines are cleaned well, thoroughly soaking up all that lip-smacking spice. We liked how the flavour of the intestines permeates in the gravy and the soft beancurd as well. Get a bowl of white rice to accompany it, and you're good to go!

King Prawns with Vine Pepper Rice Noodle 4.2/5

Sichuan Alley's signature Mian Yang rice noodles are featured in their range of mains. We opted for the King Prawns with Vine Pepper Rice Noodle 藤椒大虾米粉 ($15.50), which is by default spicy, but there are several others, such as Braised Beef Rice Noodle and Braised Pork Ribs Rice Noodle which you can opt for in your preferred level of spice. You can imagine the rice noodles to be like mee sua, but just a bit thicker with a slight more chew. The deceptively clear vine pepper broth was tangy and comforting with its accompanying heat.

Speciality Ice Jelly 4.2/5

Our first dessert was the classic Speciality Ice Jelly 雪山红糖冰粉 ($5.50), featuring red beans, hawthorn, peanuts, rice balls, almond flakes and raisins on ice jelly with brown sugar. It had lots of texture and was refreshing.

Sweet Fermented Rice 4.2/5

I preferred the Sweet Fermented Rice 巷子桂花粉子醪糟 ($4.50) between both desserts even though it looks simpler. The bits of Osmanthus brought a lovely mild fragrance to the fermented rice, with soft glutinous rice balls.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Sichuan Alley
13 Stamford Road
#B1-29/30
Singapore 178905
Tel: +65 9155 5244
Facebook
Instagram
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1030am - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit D, Walk to destination. Journey time about 3 minutes. [Map]