In just two months since opening its flagship outlet at Collyer Quay, highly popular Hunan restaurant chain Nong Geng Ji has launched a second one at VivoCity. Demand to try its range of tasty Hunan mainstays has been overwhelming, with hours-long queues forming outside the Collyer Quay restaurant. The VivoCity outlet will continue to dole out dishes that celebrate the traditional and authentic flavours of Hunan cuisine.
It is no surprise that the brand’s mainstays have been such a hit amongst gourmands. The chefs insist on using ingredients at the peak of their freshness. Employing traditional Hunan-style cooking techniques, they endeavour to let the natural flavours of the high-quality ingredients shine through. The chefs continue to showcase their flair with three new dishes. Exclusive to the VivoCity outlet, they are specially created to tailor to the palates of tourists as well as families who frequent the area.
A dish hailing from rural Hunan, and often prepared for banquets, the Braised Pork with Preserved Mustard Greens ($24.90)sees premium-quality pork slow braised for hours, a process that results in fork-tender texture and a palate-enveloping flavour! The preserved mustard greens help to temper the unctuousness of the meat, and provide a nice crunch in every bite.
Relish a taste of home cooking with the Tea Oil Stir-Fried Kampung Chicken ($23.90). Originating from the Hengyang region, this dish entails stir-frying kampung chicken with tea oil. The tea oil adds a herbaceous lift and fragrance to the overall dish. This dish is best enjoyed with rice, as the sauce will coat and perfume the grains.
Of course, Nong Geng Ji’s signature dishes will be available at the outlet as well. The Stir-Fried Pork with Abalone and Chilli 鲍鱼辣椒炒肉($27.90) is the restaurant’s answer to theHunan Stir-fried Pork, or Xiao Chao Rou. Nong Geng Ji puts its own spin byadding plump baby abalones to it. It has since become the restaurant’s best seller, with more than 700,000 dishes served since its launch in June 2022. The dish calls for a liberal use of Hunan green peppers, which contribute a mildly spicy kick. Tender and juicy pork leg and chilies are then tossed with the peppers over high heat. The dish is served in a wok with a burner, which ensures that the dish is kept warm throughout the entire enjoyment.