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2.8
from 1 to 5
200 Victoria Street
#02-53 Bugis JunctionSingapore
Postal code: Show postal code
Telephone: 6835-7577
Category:
Restaurants » Chinese (Traditional)
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Overall Rating:
76
Was stolling along the crowded Bugis street, and my friend and i just couldn't decide on what to have for our lunch ...
as we were taking escalator up to second level of the bugis junction, we saw this chinese restaurant of Nanxiang.
With curiousity of their design, we took a look at their menu and find that the pricing is quite affortable. Furthermore, we couldn't stand the grumbling sound from our stomach so 4 of us just walk into the restautant. THanks goodness, it was around 4 to 5pm there is no crowd or queue :)
As we flipped through the menu thoroughly, our conclusion is that rice is more worth it to order hence my friend and i ordered the golden fried rice - the plate that has the floss meats on top .
and subsequently , another of my friend ordered the chicken cultet fried rice and another one ordered the fried noodles..
our conclusion is that only the GOLDEN FRIE D RICE is recommended, while the noodles is in a very small portion and quite oily too...
whereas, for the chicken cutlet fried rice, only the chicken cutlet is nice. the rice don't worth $8 ...since is quite normal in taste.
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130
I just saw an article recently that this restaurant had switched owners recently and is supposed to be more comparable in their menu and standard, as compared to the Nanxiang in Shanghai. But as I went before CNY, I am not sure if my view below is still relevant now, though the place looks new.
I went near their closing time, and other than reminding me about their last order time, they looked quite happy to serve me even at that late time. It gave me a good feeling as I have my dinner.
We ordered the Steamed Soup Bun, a drunken chicken, a tofu with preserved veg, and a rice ball wine (dessert). The drunken chicken has a relatively stronger wine smell and is served colder than cool – I like it, but don’t think it fits most Singaporean’s choice. For the tofu, it was smooth and cut thinly (1cm) and the preserved veg (with some not-very-spicy chilli bits) is layed on top of the tofu – again, I doubt it fits most Singaporean’s choice. For the Steamed Soup Bun, other than the fun part of drinking the soup from the straw, I actually don’t find it good. I couldn’t make heads or tail of what was the content, as it looked more of veg than of meat. And because the dumpling skin was put in a wide but low bamboo bowl with a piece of veg as the base, I had a hard time trying to pull the dumpling skin away from the bamboo bowl and veg. Or is it meant for me to only drink the soup and eat the fillings?
Guess I will still go back for a least once, since I only picked those “special" items this time round. I saw that they still have noodles, rice and other meat dishes on their menu. And of course, the xiao long bao to give it a try.
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301
Okay now first for the benefit of people who do not know what is Xiao Long Bao (doubt got people don't know), but anyway, Xiao Long Bao also known as soup dumpling, is a type of bao (bread or bun-like) origins from Shanghai. They are usually steamed in Bamboo shoots, hence the name.
The fillings for Xiao Long Bao are traditonally soup and meat, but as people taste bud gets more & more powerful, demands for new variation are made, and smart restaurants have came up with new variety like seafood, vegetarian, crab egg as fillings.
But do you know the origins in Shanghai? That is the founder of Xiao Long Bao. The Shanghai version of Xiao Long Bao is said to origin from a town called Nanxiang, a suburb of Shanghai. I just came back from Shanghai, and there i tried the authentic Xiao Long Bao from Nanxiang Mantou Dian. To see more about the authentic Xiao Long Bao,
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