Sunday, May 12, 2013

Yang Gui Fei (羊贵妃), Smith Street

The play of words involved in the name of this shop should bring a smirk or a chuckle at least. Yang Gui Fei (18 Smith Street, tel : +65 6100 0629) does food from the city of Xi'an, a northern region of China that is the home of a large Chinese Muslim population; and I hear too, famed for the discovery of the thousands of buried terracotta soldiers that served standing as sentinels to the soul of the first emperor of China.  The latter point not withstanding, it means there will be lamb! Was it anything like the real McCoy? I can't say because I don't know. But the food was pretty good.

Chilled tofu with with diced century eggs and soy sauce. The equally chilled bits of century eggs had developed an interesting texture akin to cooked mushrooms.

These pickled string beans were an excellent wake up for the taste buds. Boldly sour and packed some heat in the midst of their crunchy textures.

The gui fei deep fried lamb ribs were a signature from this shop. Basically deep fried lamb ribs in a savory cumin (amongst other spices) batter. Cholesterol bomb? Sure. Delicious? Sure as well. Batter was tasty and crispy, wrapped around fatty lamb meat on the bone.

All that grease also meant that it doesn't take very much before you'll want to stop.

yang rou pao mo was a very nicely done broth, made with broken bits of flatbread that will soak up all the flavor and slices of lamb. The broth was really nice. I meant, it was close to ramen grade broth kind of nice. Like a sort of lamb rendition of tonkotsu. Someone start making that already!

And some sour plum or haw juice to cut through all that grease. Who's kidding whom?

No comments: