Thursday, May 13, 2010

Y.E.S. 93.3FM's 美食鉴定团 @ Nanxiang Steamed Bun Restaurant


As part of Y.E.S. 93.3FM's 美食鉴定团, I had the honour of joining DJs Jiafa and Weibin, together with their listeners and not to forget fellow blogger and 938LIVE contributer, AromaCookery, for quite a few dinners. One recent episode brought us to Nanxiang Steamed Bun Restaurant at the new-ish City Square Mall.

Here's what we tried:


Nanxiang Drunken Chicken ($6.80) made me happy. While the meat could have been more silky, I love the chilled sensation flavoured with Chinese wine. The smooth chicken skin glided down my throat with pleasure!


Another hit was the Salted Egg Yolk Prawn ($12.80). The rich aroma of salted egg yolk permeated the air as the dish was brought to the table. The prawns were battered, fried and drenched in salted egg yolk sauce. Very appetising with a mix of sweet and savoury flavours. A pity that the prawns had an artificially springy texture though.


A signature dish here, the Braised "Lion's Head" ($5.80 for 4 pieces), was a meatball's meatball. I like the crunch of the waterchestnut that had been mixed into the meatball and the touch of five-spice powder. Unfortunately, the extra large size of the meat ball made anything more than a few bites too rich-tasting. This is definitely a dish to order and share and enjoy with plenty of rice and Chinese tea (Pu-er's good).


The Stir Fried String Bean($9.80) was a simple and good dish of crunchy beans in a slightly smokey-spicy sauce.


The Signature Gyoza ($4.80 for 5 pieces) was average to me with its chewy skin and insufficient feeling filling. Or maybe there were other better stuff to eat...


Like the King Size Nanxiang Crab Roe Steamed Soup Bun ($6.80). Except this was more like a better thing to drink. This extra large xiao long pau look-a-like was served with a straw! Suck cautiously on the extremely hot liquid and enjoy the sweet broth infused with the flavour of crab. The skin is extra thick and not meant to be eaten. I know Singaporeans being Singaporeans would probably eat even the skin but really, just drink it!


Shanghai Pan Fried Pork Bun ($3.20 for 2 pieces) spotted a fried bottom and I enjoyed the contrast of this to the steamed chewier, softer upper parts. The pork filling was delicious too.


As a healthy alternative to ordering fried rice, the Shanghai Vegetable Rice ($7) was light-tasting with the vegetal sweetness of chopped kai lan. The grains were glossy and just a wee bit sticky. Interesting.


Crab Roe & Pork Filling Steamed Bun ($11.80 for 6 pieces) is one for those who enjoy crab roe. Rich and flavourful, each bite (actually only one bite) was full of the crustacean's roe. For those who like it spicy, try the Spicy Crabmeat & Pork Filling Steamed Bun ($10.80).

After the avalance of dishes which came at a blink-and-you-miss speed, it's time for desserts.


Golden Pumpkin Cake ($3.60 for 2 pieces) was sweet and chewy- a nice combination! The natural sweetness of pumpkin shone.


Yam Pastry with Sesame ($5.20 for 4 pieces) was another table favourite. Toasted sesame flavours. Crispy exterior. Soft, mildy sweet yam filling.


I found the Sweet Bean Paste Pastry ($3 for 2 pieces) a tad too dry for my liking. It resembled those traditional pastry mooncakes a little.

Prices here are friendly and I think families and friends wanting a casual meal could consider Nanxiang Steamed Bun Restaurant.

Thanks to DJ Jiafa for the invitation to join in the fun, Felix and Ivy of Nanxiang Steamed Bun Restaurant and FoodNews, respectively, for hosting us. Catch AromaCookery's take here!


Nanxiang Steamed Bun Restaurant
180 Kitchener Road
#04-15/16 City Square Mall
Tel: 6509 9134

Chew On This:
Check this out! It's a flat wall-paper printed with images of bamboo steamers that has that 3-D feel! Apparently they bought so many bamboo steamers to decorate the restaurant, there was a shortage and hence this wall-paper.

2 comments:

BanBan said...

I find NanXiang's XLB usually a little too thick for my liking. Have tried the ones at Shanghai and Bugis. Thank you for sharing. Will go to try at CitySquare mall.

The Hungry Cow said...

BanBan: Apparently, NanXiang realised that Singaporeans in general found the 'Shanghai standard skin' to be too thick and hence has worked towards thinner skins here.

More importantly, xlb should be eaten hot lest they cool off and their skin becomes hard and overly chewy!

Thank you for your comment and happy xlb-ing! :)