Nong Geng Ji: Famous Hunan Restaurant Opens In CBD

While Singaporeans are plenty familiar with Sichuan cuisine nowadays, the same cannot be said with Hunan cuisine, despite the similarities between the two. If you’ve yet to try Hunanese food, and are curious to do so, head on down to the newly opened Nong Geng Ji at Raffles Place.

Nong Geng Ji has over 100 restaurants in China, and is known for its range of authentic and moreish Hunanese dishes. The popularity of these restaurants is such that hour-long queues are a common sight at certain outlets.

Hunan cuisine is, like its Sichuan counterpart, known for its spiciness. Take the best-selling Stir-Fried Pork with Abalone and Chilli ($27.90++) for instance.

This dish makes liberal use of Hunan green pepper, adding an addictive spiciness to the pork and baby abalone combo. Another hot meat dish to try is the Stir-fried Beef with Fried Chilli ($28.90++).

Here, sliced pieces of beef are stir-fried with dried Hunan chillies, then placed in a hulking bowl for all to share. These dishes are best eaten along with the Wuchang Steamed Rice with Sweet Potato and Red Dates ($7.90++): the fluffy rice grains infused with natural sweetness are a good counterbalance to the spiciness.

The restaurant has delectable fish dishes to check out, too, including the Signature Grass Fish Fillet with Chilli ($25.90++), which sees smooth and flaky sliced fish dressed in a hot and numbing pickled chilli sauce. We also recommend the Hengyang Stewed Vegetables ($15.90++), a delightful blend of beef tripe, beef, pig’s ears, and peanuts that creates a harmonious stew filled with rich umami flavour and a medley of different textures.

For a 95-year-old breakfast eatery from China, read our Cai Lin Ji review. For famous Chinese suan cai yu, check out our YAO YAO SAuerkraut Fish review. Address: 16 Collyer Quay, Collyer Quay Centre, #01-01/02, Singapore 049318

Opening hours: Daily 11am to 2:30pm, 4:30pm to 9:30pm Tel: 6322 4887

Website

Nong Geng Ji is not a halal-certified eatery. Photos taken by Melvin Mak.

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