Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Qing Hua Jiao (青花椒) @ Chinatown Point - All-You-Can-Eat Buffet at $29.90 Nett, Featuring Signatures Like Sichuan Peppercorn Fish

Qing Hua Jiao (青花椒), located in the food basement of Chinatown Point, offers a menu focused on Sichuan flavours, from their signature Sichuan Peppercorn Fish and various fish soup options, to a selection of chilled appetisers, cooked dishes, and desserts.

This SG60 season, the restaurant is rolling out a limited-time All-You-Can-Eat Buffet at $29.90 nett, with GST and service charge fully absorbed.

The buffet operates on a by-order system. Each diner can select one main dish from the premium category, while the rest of the items on the buffet menu are available for unlimited reorders. Do note that the portion sizes are the same as those from their regular a la carte menu.

Signature Sichuan Peppercorn Fish

Nutritious Tomato Fish

We began our meal with dishes from the ‘Premium Dishes’, which are limited to one order per person. This category highlights their signature fish dishes as well as Griddle Chicken Wings in 4 flavours. We tried the Signature Sichuan Peppercorn Fish and the Nutritious Tomato Fish, and preferred the former, though we felt the spice level could have been kicked up a notch for a more authentic punch. While the tomato broth was too sweet for us, we appreciated that both had fresh slices of fish and a mixture of ingredients such as enoki mushrooms, celtuce and beancurd skin.

Hot & Sour Fern Root Vermicelli

Steamed Chicken with Chilli Sauce

Squid Cold Dish

From the ‘Cold Dishes’ selection, the Hot & Sour Fern Root Vermicelli didn’t quite hit the mark, as the noodles carried a slight aftertaste that distracted from the tangy, spicy sauce. The Steamed Chicken with Chilli Sauce, served chilled and generously sprinkled with sesame seeds, leaned overly salty, and could be toned down for better balance. The Squid Cold Dish was quite appetising with tangy notes.

Salted Egg Yolk Chicken Wings

Kung Pao Prawns

Dry-Fried Green Bean

The 'Cooked Dishes' fared better, with crisp Salted Egg Yolk Chicken Wings, sweet-savoury Kung Pao Prawns and Dry-Fried Green Bean, which was well-fried and carried a good heat.

DIY Ice Jelly Bar

Handmade Glutinous Rice Cake

For dessert, diners can head to the DIY Ice Jelly Bar to customise their own bowl with a variety of condiments and toppings. Those preferring something hot can opt for the Handmade Glutinous Rice Cake.

Drink-wise, choose from the Roasted Barley Tea, which is served hot, or the chilled Sour Plum.

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.


Qing Hua Jiao (青花椒)
Chinatown Point
133 New Bridge Road
#B1-16
Singapore 059413
Tel: +65 6904 9688
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Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Mon-Thu: 11am - 9pm
Fri-Sun: 11am - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E or G. Walk to destination. Journey time about 3 minutes. [Map]

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Celebrating Its 1st Anniversary with 10 New Dishes

In celebration of its 1st anniversary, Hey Kee (嘻記) introduces 10 new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This special menu refresh aims to bring a modern twist to traditional Cantonese flavours. To mark the occasion, diners can enjoy a 50% discount on 9 of the new dishes from 25 March to 27 March 2025, available for both lunch and dinner.

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes 4/5

We started our meal with the Lychee Prawn Balls ($16.80 for 6pc), a classic dish with an exciting twist. The prawn ball itself isn't entirely new, but what makes it special is the addition of two distinct sauces —Worcestershire and Smoked Chilli Pipettes. These sauces elevate the flavours, adding a tangy depth and a subtle smoky heat, making each bite more enjoyable.

"Hair Dryer" White Pepper Jumbo Prawns 4.2/5

A dish that truly stands out for its unique preparation is the "Hair Dryer" White Pepper Jumbo Prawns ($42.80). This dish utilises a traditional Cantonese technique, where jumbo river prawns are seasoned simply with Sarawak white pepper and salt. The hair dryer technique, used just before serving, creates a crispy and tantalising exterior while preserving the succulent texture of the prawns.

Braised Pork Trotters with Golden Oysters 4.2/5

The Braised Pork Trotters with Golden Oysters ($36.80) is a rich and gelatinous dish celebrated for its high collagen content. The addition of oysters infuses the braised pork trotter with a deep umami essence, enhancing the overall enjoyment of this hearty dish.

Flambe Angus Beef with Whisky 4.5/5

One of the most visually spectacular dishes of the evening was the Flambé Angus Beef with Whisky ($46.80). Served tableside, thick premium beef cubes are seared in a flavourful sauce before being ignited with high-proof whisky. The result is a deep caramelisation, a subtle smoky aroma, and perfectly tender, flavourful beef that melts in your mouth.

Braised Homemade Tofu with Crab Roe 4/5

This dish transforms humble homemade tofu into a luxurious delight. The silky Braised Homemade Tofu with Crab Roe ($24.80), lightly braised to a delicate crisp, is generously covered in a rich and velvety crab roe sauce. The sweetness of the handmade tofu provides the perfect base for the decadent flavours of crab meat and roe, making this an elegant yet comforting dish.

Nostalgic Simmered Tiger Grouper Fish Soup 4.2/5

The Nostalgic Simmered Tiger Grouper Fish Soup ($98) is both nourishing and indulgent. The tiger grouper, known for its firm, collagen-rich flesh, is double-boiled with its bones and skin intact, preserving its nutrients and natural sweetness. The broth is further enhanced with cabbage, tofu, tomatoes, and wolfberries, creating a deeply flavorful and revitalising soup.

Steamed Roe Crab with Glutinous Rice 4.5/5

A highlight and ultimate crab indulgence is the Steamed Roe Crab with Glutinous Rice ($138). A whole crab crowns a bed of fragrant glutinous rice steamed together in a bamboo basket. The fragrant rice is infused with the crab's succulent juices for a buttery and oceanic sweetness. Tender crab meat and luscious crab roe further enrich the dish.

Glutinous Rice Cake with Brown Sugar 4.5/5

For dessert, we ended our meal with the Glutinous Rice Cake with Brown Sugar ($8.80 for 5pc). These crispy, golden rice cakes feature a chewy, mochi-like texture inside, with a caramelized brown sugar coating that adds just the right amount of sweetness. Simple yet incredibly addictive!

With its modern take on Cantonese classics, Hey Kee (嘻記) continues to impress with its refined flavours and innovative techniques. The Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky stood out as must-try dishes, while the Steamed Roe Crab with Glutinous Rice is a showstopper for seafood lovers. If you're looking to explore new and exciting flavours, this anniversary menu is an excellent opportunity, especially with the limited-time 50% discount. Be sure to visit from 25 to 27 March 2025 to experience these freshly curated dishes!

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Nong Geng Ji Hunan Cuisine (农耕记) @ VivoCity - Popular Hunan Restaurant Opens 2nd Outlet at VivoCity

Amidst the bustling F&B scene at VivoCity, the popular Hunan restaurant chain Nong Geng Ji (农耕记) makes its mark with its second outlet, following the success of its flagship at Collyer Quay. Curiosity led me to explore the vivid flavours of their Hunanese offerings.

Stir-Fried Pork with Abalone 4/5

Hunan's signature Xiao Chao Rou (小炒肉) gets a delightful twist at Nong Geng Ji with the Stir-Fried Pork with Abalone ($27.90). A fusion of sliced pork, baby abalones, and Hunan green peppers creates a mildly spicy ensemble. While the dish boasts a unique texture with crunchy fungi, I found myself yearning for more of the signature green pepper, a soulful element that seemed slightly lacking.

Stir-Fried Kampung Chicken with Camellia Oil 3.5/5

The Stir-Fried Kampung Chicken with Camellia Oil ($23.90) unfolds with tender chicken, crunchy black fungus, and potatoes. However, the disappointment lingers as the chicken pieces don't quite deliver on the meaty front.

Casserole Flavoured Smoked Bamboo Shoots 4.2/5

A star of the meal, the Casserole Flavoured Smoked Bamboo Shoots beckon for a bowl of rice. Their spicy kick might be intense for those averse to heat, but the flavourful and crunchy bamboo shoots leave a lasting impression.

Steamed Pork Ribs with Taro 3/5

Shifting gears to a non-spicy dimension, the Steamed Pork Ribs with Taro ($18.90) features soft and tender pork ribs atop a fragrant yam bed. It evokes the essence of steamed pork ribs dim sum, a comforting interlude in the spice-laden lineup.

Glutinous Rice Cake with Brown Sugar 3.8/5

Concluding our dinner is the Glutinous Rice Cake with Brown Sugar ($3.90). This trio of soft and spongy delights bathed in balanced brown sugar provides a sweet closure to the Hunanese feast.

Nong Geng Ji at Vivocity is a worthy addition to the Hunan culinary landscape in Singapore. Despite minor hiccups, the restaurant captures the essence of Hunanese cuisine, offering a flavourful journey that invites both spice enthusiasts and those seeking unique textures.

Note: This is an invited tasting.


Nong Geng Ji Hunan Cuisine (农耕记)
VivoCity
1 Harbourfront Walk
#01-51A
Singapore 098585
Tel: +65 9082 0013
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am -10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destiation. Journey time about 5 minutes. [Map]