Chinese cuisine in Singapore are mainly derived from dishes brought over by early Southern Chinese immigrants such as Hokkien, Teochew, Cantonese, Hakka and Hainanese. Today, let me introduce to you a restaurant that serves the less-known Hunan cuisine.
Wikipedia’s explanation of Hunan cuisine is “Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.” I could not have described it any better.
Fresh Fungus 爽口黑木耳 is a cold dish made of fresh black fungus with minced garlic. It is often ordered as an appetizer.
Special Changsha Jelly Noodle 长沙刮凉粉 is a specialty dish that is especially popular during the hot and humid summer in Changsha. The jelly noodles are smooth and springy. Paired with red and spicy chili oil, roasted peanuts and garnished with chopped spring onions, it is a sight for both the eyes and the mouth.
Cauliflower 大盘花菜 is a healthy and delicious dish made by frying cauliflower with just soy sauce and spring onions. The cauliflower are a beautiful golden color and ever so soft.
I have read that Xiang Signature or rather Hunan cuisine or Xiang cuisine is famous for dishes such as Steamed Fish Head in Chili Sauce and Beer Duck. I would love to come back to try some of these distinctively Hunan dishes.
Address: 1 Liang Seah Street #01-12/13/14