Ground Pot Chicken 地锅鸡 ($18/$26)
Claypot Braised Pork 砂锅红烧肉 ($18)
Beancurd soup 大煮干丝 ($13.80)
Stir fried lala with chicken 花甲鸡 ($26)
Lala in signature sauce 捞汁啦啦 ($16）
Deep Fried Dough Popiah 彭城小份 ($12/$18)
⭐️ 4.5/5 ⭐️
🍴This cosy restaurant serves a wide array of authentic Northern Jiangsu cuisine and we highly enjoyed all their recommended dishes. The 𝐠𝐫𝐨𝐮𝐧𝐝 𝐩𝐨𝐭 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 (地锅鸡) was tender chicken meat braised in a flavourful sauce and we especially liked the soft potatoes that soaked up the sauce, and the unique homemade dumpling that had a chewy texture while being crispy at the edges (that had been in contact with the claypot). It’s a tough fight between both lala dishes with the 𝐬𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐥𝐚𝐥𝐚 (捞汁啦啦) being on the sweet side with a nice kick (from wasabi!) while the 𝐬𝐭𝐢𝐫 𝐟𝐫𝐢𝐞𝐝 𝐥𝐚𝐥𝐚 (花甲鸡) had a spicy mala kick definitely suiting the spicy lovers, and a mix of juicy clams, tender chicken, and crunchy bamboo shoots. Would also recommend the 𝐛𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐬𝐨𝐮𝐩 (大煮干丝) that was highly comforting and a refreshing balance to the richer dishes; The creamy broth was made from day-long simmering of chicken & pork bones. Instead of noodles, it came with shredded beancurd that had a great QQ texture. Their unique 𝐩𝐨𝐩𝐢𝐚𝐡 (彭城小份) is also worth a try, with the thin popiah skin being a great complement to thin crispy noodles, fresh cucumber, sour preserved veges, and salty salted egg and black bean sauce. Their other popular dish is the 𝐜𝐥𝐚𝐲𝐩𝐨𝐭 𝐛𝐫𝐚𝐢𝐬𝐞𝐝 𝐩𝐨𝐫𝐤 (砂锅红烧肉) that while delicious, we found some leaner meat to be a bit on the tougher side. While Chinese cuisine tends to be stronger in flavour, Peng Cheng Xiao Chu has adapted to local taste preferences and we were glad to find all the food to be not overly oily or salty as some might expect.
⚠️ Already relatively affordable, they are now on #burpplebeyond offering 1-1 main dishes ☺️
📍@pengchengxiaochu_sg, Peng Cheng Xiao Chu 彭城小厨, 45 Temple Street, Singapore
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