REVIEW: Good Hunan cuisine restaurant in Singapore: XIANG XIANG Hunan Cuisine 湘香湖南菜 at Serangoon Nex and One Holland Village Singapore

XIANG XIANG Hunan Cuisine 湘香湖南菜 is a Chinese restaurant specializing in Hunan cuisine, one of the renowned eight great traditions of Chinese gastronomy. Hunan cuisine is celebrated for its bold, spicy, and tangy profiles, typically featuring abundant fresh chilies, garlic, and fermented ingredients. Established in 2009, Xiang Xiang has served its distinctive flavors for 15 years. After a recent rebranding, the restaurant has seen a surge in popularity.

Address: 23 Serangoon Central, NEX, B1-41/42/43, Singapore 556083

Opening Hours: 11am - 10pm

Address: One Holland Village, Holland Vlg Wy, 7号#02-19/20, Singapore 275748

Opening Hours: 11am - 9.30pm

To start, we opted for 金汤酸菜鱼 (Sauerkraut Fish in Golden Soup), a dish that reflects the essence of Hunan cuisine. The tender white fish is immersed in a tangy, golden broth that balances sourness with subtle heat. The fish fillets were tender and flaky, swimming in the broth.

We also tried the 金汤虾仁豆腐煲 (Pumpkin Soup with Tofu and Shrimp), which pairs silky tofu with plump shrimp in a luscious pumpkin-based broth. The tofu absorbs the creamy broth, creating a soft, melt-in-your-mouth texture.

The 椒辣子鸡丁 (Spicy Chicken with Two Chili) delivers a punch of fiery heat, as bite-sized pieces of juicy chicken are stir-fried with both dried and fresh chili peppers. The chilies bring layers of heat that build slowly, while the chicken remains tender and flavorful.

For a richer option, we tried the 黑猪五花肉＋瘦肉 (Iberico Pork Belly + Lean Pork). The Iberico pork belly is fatty and succulent, while the lean pork offers a firmer texture, providing balance to the richness. 

蒜蓉油麦菜 (Stir-Fried Romaine with Garlic) is a lighter dish that brings freshness to the meal. The romaine is crisp and vibrant, with just the right amount of crunch, while the garlic adds an aromatic richness.

砂锅豆腐煲 (Claypot Tofu) is a warming and comforting dish. The tofu, simmered in a clay pot, has a firm exterior with a soft, pillowy inside, absorbing the savory sauce it’s cooked in. 

The 18秒小炒安格斯牛肉 (Stir-Fried Angus Beef in 18 Seconds) is a standout, as the beef is seared quickly to retain its tenderness. The result is a flavorful beef complemented by a delicate touch of spices.

虾仁蒸蛋 (Steamed Egg with Shrimp) is a velvety smooth dish, where the soft, custard-like steamed egg cradles the sweet, tender shrimp. The contrast between the silky egg and the slightly bouncy shrimp makes this dish a comforting, delicate experience.

Lastly, we enjoyed 土豆丝 (Shredded Potatoes), a simple yet flavorful side dish. The potatoes are thinly shredded and stir-fried until slightly crisp while retaining a satisfying bite. The mild seasoning of vinegar and chili gives it a refreshing, tangy kick.

Each dish at Xiang Xiang showcases the vibrant, fiery, and comforting elements that make Hunan cuisine so distinct.