China-style Chinese

We decided to try this place in Geylang after driving past it a couple of times.
Opened in September 2021, the air-conditioned @fengtianxiaochu is modern-looking, bright and clean. It is situated on the main road, a few shop units away from the famous Lorong 32 Ban Mian. Their menu is quite extensive, with specialties from Sichuan, Hunan and Northeast Chinese, and even a few local style “zi char” dishes.
The two of us enjoyed all that we ordered in varying degrees (details below) and concluded we’d definitely return. Moreover, prices are reasonable here - our bill came to about $48, inclusive of a bottle of Tsingtao Beer ($6++).
Here is what @huatkaliao and I had:
1. Sichuan Cold Noodles ($8++) - The soft hand-pulled noodles were tossed in the same fragrant “mala” dressing typically used for pig’s ears and the like. I loved theirs for the proper numbing factor and well-calibrated spiciness.
2. Shredded Cabbage ($8++) - One of the best versions I’ve eaten in a long time! It was very aromatic as they stirfried the vegetable (every leaf was irresistibly juicy and crisp) with chunks of ginger and garlic. A must-order.
3. Scrambled Eggs with Tomato ($8++) - Not quite as impressive as the cabbage but decent enough for us to repeat it in the future. Might even try it with noodles next time.
4. Crispy Fried Pork ($14++) - Coated in flour then deepfried, the pieces of lean meat were a tad chewy but we didn’t mind. The sauce was more savoury (I think from soya sauce) than sweet, which is what I was hoping.
I already have my eye on a few items for our future visits. The “Di San Xian”, Lao Gan Ma Fried Rice, Fried Eggplant Pancake, Mapo Tofu and the whole BBQ section to name a few. They also seem to stock plenty of alcohol options from China, so something to take note of if that’s what you are into.

Some years ago, my work used to take me to a few cities in China rather regularly, and I would explore their local version of “chap chye png” (plain rice topped with dishes of your choice) which I subsequently, developed a big love for. Because the stall-holders and cooks there tended to be heavy-handed with the seasoning and oil, the food was considerably more flavourful (but less healthy) than what we have in Singapore. The taste profiles of those dishes were exciting as well as they reflected the various regions in China. I recall a huge pot of soup would usually be present, and customers could help themselves to however much as they wanted.
Anyway, after walking past “蜀香 Shu Xiang” in the basement of Far East Plaza (unit #01-22) several times, I finally tried their food last week. And I must say, their China-style #chapchyepng dishes exceeded my expectations.
Although they’ve been tweaked to suit most Singaporeans’ palates (read: less oily and salty), the dishes I tried proved very fragrant and tasty. My favourites were the pigs’ ears and pigs’ stomach (both stirfried with garlic, fresh herbs and some spices), the egg with tomato, and the sliced pork fried with big green chillies. Pricing is a little more than what you’d pay at a hawker centre (our two plates of rice with 4 items each cost a total of $12) but I think it’s fair considering Shu Xiang is in a shopping mall and has ample comfortable seating. Will definitely return to have their food again when I am in the area.

More like a sandwich really, the Cumin Burger was something I got for us to share. Its namesake spice permeated the minced pork strongly (you can choose a chicken version too). The bun was however, a bit too dry for me but I guess, that’s how it’s traditionally served in that part of China.

The Xinjiang Chicken Noodle which I added as an afterthought, turned out to be surprisingly tasty. I found the spices in the chicken and potato stew in which the noodles were served, to smell like a mild version of the kind you’d find in a Ma La Xiang Guo. The noodles were basically the same as the Biang Biang one - very broad and pretty much neverending with the most addictive slightly silky and chewy texture.

When I was at a friend’s home for mahjong yesterday, I was delighted to see that its central singapore location allowed me to order #biangbiangnoodlexianfamousfood on @grabfoodsg. This is a stall I have had on my wishlist for a while.
Between the Spicy and Non-Spicy versions of their signature Biang Biang Noodles which I chose to have with Tomato, Egg and Pork; we all preferred the former. However, since the heat level was really manageable and I’d like it dialed up considerably, I shall request for Extra Spicy next time. If you adore garlic, you are in for a treat because there’s chunks of it in there.

I have never had a “ma la xiang guo” with more “wok hei” than the one from “Wang Zai Kitchen” (stall #01-03 at Jalan Batu Food Centre). It’s definitely due to the hawker’s technique as well as the fact that he takes his time to fry. Together, they imbue whatever ingredients you choose with a tantalising “roasty” smokiness. That plus the crunchy pork lard I ALWAYS request for, propel their version of this popular highly-customisable dish to heights other stalls can only dream of.

西安即象, a Chinese eatery introduced to me by Renae once upon a time, serves cheap and authentic China-Chinese food that is hearty and tasty. I paid it a visit again yesterday and repeated my order of Biang Biang Noodles ($5), the same item I had previously but asked for it to be extra spicy.
This dish requires some elbow grease to ensure the fresh, hand-made, ultra-broad noodles are properly mixed with the stewed tomato sauce, dried chilli spices, chopped scallions, small bits of omelette, a smattering of raw garlic, some bok choy and big beansprouts (yes, it’s vegetarian).
If you aren’t into chewy noodles, skip this because your jaw is guaranteed a proper workout here but that’s what I love about it. Flavours are tasty - good enough to satisfy my craving since travel is not possible nowadays.
As this humble eatery is located on the outside of People’s Park Complex along the row facing the hawker centre, seating is limited to a few tables and chairs on the narrow stretch that separates the building from the bustling hawker centre at Blk 32 New Market Road. So try to avoid the usual peak hours if you can help it.

“Good Come Again”.
What a prescient name this Chinese eatery has because all I want to do after every visit is to return.
When I circled back there recently, it was for the simplest of meals - a plate of Stirfried Cabbage and a dish of Pig’s Heart (shown above).
The former, a deceptively plain-looking thing, always captivates with a nifty nuanced flavour profile thanks to a mix of numbing Szechuan spice, the stealthy heat of dried chillies and a dash of vinegar.
As for the latter which is served at room temperature, “brazen” would be a more apt description as the cut-up pieces of boiled pig’s heart were tossed with a tonne of raw minced garlic, thick slices of scallions, big red chillies, fresh coriander and crunchy peanuts. At times, the raw garlic did burn a little but I soldiered on because tastiness superseded in leaps and bounds.

H O S T E D
A week ago, my parents and I were invited to have dinner at the newest @yunnanssg. To celebrate the opening of their third outlet (it’s in @nex.singapore), ten NEW dishes have been created. They are exclusive to this outlet until end October 2020. After which, they can be found on the menu at the other #Yunnanssg restaurants too.
One of these new items is the Steam Pot Chicken Soup with Yunnan Red Mushrooms ($13.90 for individual serving). It’s fragrant but I prefer the version with Matsutake Mushroom ($14.90).
Another was the Deep Fried Pork Fillet with Homemade Spicy Dip ($9.90). We couldn’t stop munching on the crunchy meat, especially after dunking them in the garlicky, spicy and sour green sauce.
The Crispy Duck with Dried Chillies ($15.90) was the third new dish we had and it was also marvelous. Featuring fresh duck deboned by hand and cut into strips, it was stir-fried with chillies from Yunnan's Qiubei county and crispy broad beans. The result was mouthwatering in fragrant spiciness .
We enjoyed the fourth, a Poached Seabass in Spicy Pickled Vegetable Broth ($28.90) immensely as well. Two of Yunnan's mustard greens in pickled form were used to superb effect in the soup base here, along with pickled and freshly ground fresh chillies.
Although it’s been on the menu since Yunnans arrived in Singapore, I‘d never tried the Beef Stew in Copper Pot till that day. And I liked it a lot as the gravy was wonderfully spicy, the sliced meat, tender, and the vegetables (both fresh and pickled), were aplenty.
Hitting all the right notes as always was the Poached Pork Collar. My parents and I have never not ordered it whenever we visit Yunnans in Jewel Changi, the outlet closest to us.
We also sampled the new dish of Sautéed Asparagus with Mushrooms and Golden Fungus ($14.90). Sourced from the highlands of Yun Nan in China, the latter is purportedly good for complexion and immunity.
Hailing from the same region was the Wheat Pumpkin ($7.90) - its texture a cross between a pumpkin and a gourd. It was served grilled to acentuate its natural sweetness, and topped with special spices.
Inspired by our local Fried Hokkien Mee, the new Stir Fried Yunnan Rice Noodles with Assorted Seafood 海鲜虾汤炒米线 ($12.90) was rich in umami-ness thanks to the use of @yunnanssg’s signature prawn broth. What made it extra irresistible to me was the killer housemade Sambal Belachan it came with.
For dessert, @chua.reuben recommended us the house-made Brown Sugar Jelly with Rose Puree ($6.90). Its floral note and gentle sweetness suited us well.
We also decided to add on the humble looking Buckwheat pancakes. Warm and a little fluffy, they had a toasty taste and were delightful with a drizzle of honey.

I am really darn happy @kazusumiyakirestaurant is continuing with their takeaway in Phase 2 because ever since @kenloon introduced it to me, a re-order has been inevitable as my family enjoyed this a lot the first time.
So what can you find in Kazu Sumiyaki’s “Yaki Chirashi”? Well, the question should be what CAN’T you find! 😆 Because apart from the beak and feathers, I’m pretty sure the whole chicken has made its way in there. Ok, that may be an exaggeration 🙃.
But do let me share with you what I’ve personally found and gobbled up from that vast terrain of charcoal-grilled ingredients spread on a base of tastily-seasoned rice. There’s plenty of tender boneless chicken meat, springy gizzard, creamy liver, crunchy cartilage, flavourful chicken meatballs, quail’s eggs, julienned strips of omelette, mushroom, baby corn, sweet corn, tomatoes, lady’s finger, asparagus, shishito (Japanese green chilli) and tiny pieces of gleaming preserved lemon. All twirled together in a perfume of intoxicating smokiness. Every mouthful is a surprise because you never know what exactly is in there. And that’s part of the charm. By the way, this platter is a steal at $50 since it can feed 3 to 4 pax.

Do note that as @kazusumiyakirestaurant has started dine-in for dinner, takeaway orders have to be collected between 4.30pm and 6pm now. To place one, please WhatsApp:

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I finally made it down today to the Chinatown Point outlet (there’s another at Tiong Bahru Plaza) of Tongue Tip Lanzhou Beef Noodles. Originating in Lanzhou, Gansu province where many Chinese Muslims call home, this halal chain of restaurants is hugely popular in China with over 300 branches.
As it was my first visit, I decided to go for the Signature Beef Noodles (large: $10.90). From the available 8 types of pulled-to-order noodles, I chose the Thin and the (Big) Flat to try. They impressed me so much I dare say the #noodles here is one of the best I’ve encountered in Singapore. Personal preference for melt-in-the-mouth softness or an al dente chewiness would dictate a customer’s selection. What’s consistent though is an irresistible silkiness.
The clear MSG-free beef broth made from simmering 15 spices for about 10 hours is remarkably tasty. Whether you choose to have it with their special chilli oil (it’s less insane than the numbing fieriness of “mala”), it’s a pleasure to sip regardless. I love how each bowl is spammed with fresh coriander but if that makes you shudder, just ask for the herb to be omitted. Customisation isn’t frowned upon here thankfully. The slices of halal-certified beef shank are thin, tender and tasty too.
If you are like me and welcome the tangy cut-through afforded by vinegar, do request for some. I find it adds a flavour facet that gives the overall taste a mouthwatering lift.

They should still be doing islandwide delivery, so do tap on @tonguetipbeefnoodles’ link-in-bio on Instagram if you want to enjoy their offerings at home.

H O S T E D
Bubbling away in the tomato gravy are pieces of Patin fish and cubes of tofu. The unctuous fatty flesh and smooth skin of this species of fish is on the rich side but that is precisely why @yunnanssg’ preparation style is genius. The thick-ish tomato-based soup not only adds a welcome tangyness that helps with cut-through but because of the spices thrown into it as well, the dish is infinitely more aromatic and complex in taste than its name suggests.
This was one of my mum’s favourite dishes from our hosted dinner.