Chinese Food in SG 🇨🇳

Every time I’m here during lunch, I notice a long queue at this stall, which piqued my curiosity. Most days, I skip it due to time constraints, but one lucky day, I managed to go early, before the lunch crowd arrived, and now I understand why it’s always busy.

The portions are generous, the price is affordable, and the rice is served piping hot. I added cumin meat, which was meaty, savoury, and packed with bold flavours, its like eating chuan chuan. The tomato scrambled egg was a comforting staple which was creamy, eggy, and bursting with tangy-sweet tomato goodness. The tofu was silky and soft, though slightly cold, likely from sitting out for a while. Fortunately, the hot rice helped warm it up.

Overall, a tastisfying plate of cai png that fills the stomachs of those working in the area.
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🚩Zhong Guo Xiao Chi, Tuas 88 Eating House, 110 Tuas South Ave 3, The Index, Singapore 637369
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A citrusy, thirst-quenching blend of lemon and kumquat, delivering a bright, tangy kick. Refreshing and lightly sweet, it’s the perfect cool-down drink with a balanced zing.

A soothing and calming dessert that delivers a sweet, cooling finish to the meal. Light and refreshing, it’s the kind of palate cleanser that gently wraps up a flavour-packed spread without weighing you down.

Chewy squid rolls packed with bold garlicky flavour and a moderate heat that lingers just enough. The standout is the generous sprinkle of BBQ-style spice powder, adding a smoky, umami kick that clings to each bite. Aromatic, punchy, and perfect with rice or a cold drink on the side. The white rice was slightly sticky, soft and clumpy enough to hold together, though it may not appeal to those who prefer their grains fluffier and more distinct.

A comforting take on the classic, with a meaty, savoury sauce that leans toward a milder, locally-adapted spice level. The tofu is wonderfully soft and silky, making it easy to slurp and highly tastisfying in texture. While the overall flavour feels slightly toned down compared to traditional Sichuan versions, it still pairs well with rice for a hearty, balanced bite.

A refreshing cold starter that helps awaken the palate. The spinach is light yet flavourful, with a vinegary tang and pronounced saltiness that leans slightly more toward the savoury side. The addition of peanuts adds subtle nuttiness and a soft crunch, rounding out the texture and lifting the overall balance.

Chinese dishes from across China converge at Suhang Xiangban, offering a refined yet localised experience. Flavours are adjusted to suit local palates, with less intense spice, milder richness, and a smoother balance. The fusion retains its essence while making it approachable for diners seeking a gentler take on traditional boldness.

Boiled Spinach Mixed with Nuts ($10.80)
A refreshing cold starter that helps awaken the palate. The spinach is light yet flavourful, with a vinegary tang and pronounced saltiness that leans slightly more toward the savoury side. The addition of peanuts adds subtle nuttiness and a soft crunch, rounding out the texture and lifting the overall balance.

Mapo Tofu ($11.80)
A comforting take on the classic, with a meaty, savoury sauce that leans toward a milder, locally-adapted spice level. The tofu is wonderfully soft and silky, making it easy to slurp and highly tastisfying in texture. While the overall flavour feels slightly toned down compared to traditional Sichuan versions, it still pairs well with rice for a hearty, balanced bite.

Dry Pot Griddle Squid Rolls ($23.80)
Chewy squid rolls packed with bold garlicky flavour and a moderate heat that lingers just enough. The standout is the generous sprinkle of BBQ-style spice powder, adding a smoky, umami kick that clings to each bite. Aromatic, punchy, and perfect with rice or a cold drink on the side. The white rice was slightly sticky, soft and clumpy enough to hold together, though it may not appeal to those who prefer their grains fluffier and more distinct.

Ice Jelly ($3.80)
A soothing and calming dessert that delivers a sweet, cooling finish to the meal. Light and refreshing, it’s the kind of palate cleanser that gently wraps up a flavour-packed spread without weighing you down.

Internet-famous Kumquat Lemon Tea ($3.80)
A citrusy, thirst-quenching blend of lemon and kumquat, delivering a bright, tangy kick. Refreshing and lightly sweet, it’s the perfect cool-down drink with a balanced zing.

They're also on Burpple Beyond, so be sure to check out the deals!

Thank you to @suhanggourmet for hosting us, and @burpple for arranging!

Music Credit: Food Disco by mehmehfoodventure
Music Generated by SunoAI
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🚩Suhang Xiangban 苏杭湘伴 新加坡, 36 Liang Seah St, 01-00 Heap Seng House, Singapore 189057
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #麻婆豆腐 #网红金桔柠檬茶 #果仁菠菜 #干锅香辣鱿鱼 #冰粉 #苏杭湘伴 #SuhangXiangban #mapotofu #DryPotGriddleSquidRolls #BoiledSpinachMixedwithNuts #icejelly #KumquatLemonTea

Fragrant rose-flavoured ice jelly with a floral, delicate sweetness. Be sure to mix well, as the rose flavour is concentrated at the bottom.

Ice jelly topped with sweet watermelon bits. A refreshing and cooling dessert, perfect after a spicy meal.

A sweet and chewy round rice cake dessert paired with rich brown sugar syrup. This dessert had a smoother texture than the Cold Shrimp, making it more enjoyable. The smoothness might come from the sieving process during preparation.

Rice cakes shaped like shrimps (hence the name “Cold Shrimp”), served with brown sugar syrup. While traditional, the rough texture of the rice cakes wasn’t as enjoyable as the smoothness of other desserts like liang gao.

Soft glutinous rice cakes served with ice jelly and topped with sweet brown sugar syrup. A large, refreshing dessert that was light on sweetness. The jelly was easy to slurp, and the dessert overall was cooling and tastisfying.