It was only recently that I realized that Xiang Xiang Hunan Cuisine has been rebranded from Hunan Cuisine Restaurant (密斯湘菜馆) which we've eaten at some years back. Now that it's dawned upon me, the revelation was that some dishes from the old restaurant that I liked were also lost when the Xiang Xiang phoenix rose from its ashes. 🐦🔥
This was the branch at Holland V (#02-19/20 One Holland Village, 7 Holland Village Way, tel : +65 6263 9170).
Giant lemon tea. I've a feeling we'll be getting this every time we're here.
Menu described this as fried vermicelli (干捞粉丝煲). Noodles which were savoury, flavoured with bits garlic & salted egg and was pretty moreish. It looked/tasted/sounded more local than Hunanese though.
Loved the cauliflower from the last time so we got it again.
Hot plate cumin beef (铁板孜然牛肉). Did not like it because the meat has been sodium bicarbonated to death. Couldn't tell it was beef. The cumin flavouring was pleasant but that was where good ended. Will not get this again.
Never noticed their steamed pork rib and taro (香芋蒸排骨) previously. This one was nice. Rib on the bone was relatively tender and easily removed and the taro was delicious. What brought both together might be pork fat and salt. Will come back for this.
酸菜鱼 because we like the way they made theirs.
How to avoid carbs?
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