Hot and spicy adventure continues with some authentic Hunan cuisine at Xiang Fu Xiang Cheng 鄉府湘城 whipped out by Chefs from China. Also known as Xiang cuisine to some, Hunan cuisine's actually spicier and more numbing than Szechuan cuisine.
Interestingly, Hunan and Szechuan food may seem similar in a glance. Closer look and you will note that Hunan for has both hot and cold dishes with the hot being served during the cold season while the hot dishes ares erred during the cold season. Hunan food is also spicier because it uses more chili apart froth Szechuan peppers.
I noted that Xiang Fu Xiang Cheng certainly reminded me of the restaurants in China with their usage of shrink wrapped cutleries. More hygienic! Love their interior decors with their warm lighting and beautiful lampshades - though they made it quite a tad difficult to take photos.
Wishing more restaurants would use such cutleries.
Appetizers while waiting for dinner to be served were some slightly spicy and crunchy cucumber. Absolutely appetising! Also equally enjoyable were the caramelised peanuts and anchovies coated with sesame.
Addictive peanuts and anchovies
When dining at Xiang Fu Xiang Cheng, do inform the waiter of that spicy level that you like. I love spicy food and the little bit spicy was really bland for me. I loved it at what they call stage 3 and stage 4.
I love the Pigs Ear in Red Oil (红油猪耳) RM18. Thinly sliced and crunchy with every bite, this is a very appetising dish to start one's dinner with. Even the hubster who does not eat pigs ears as a general rule was converted and ate quite a few pieces much to the surprise and amusement of my dining buddies.
Century egg lovers should order this Century Egg in Sauce (凉拌皮蛋) RM15. A lovely explosion of flavours and textures from the creamy century egg and sliced chillies and chopped garlic.
Xiang Fu Xiang Cheng serves Hunan cuisine with some Cantonese influence. This is most evident in the Pig Stomach Chicken Soup in Hotpot (猪肚煲鸡火锅) RM35 (Small for 2-3 pax), RM56 (Medium for 4-5 pax), RM102 (Large for 8-10 pax). Love the warm effects of the pepper in the comforting chicken soup. Loved the fact that the pig stomach were tender and definitely cleaned properly. Lucky me, I had an extra bowl as the hubster does not take pig stomach though he happily slurped the soup and enjoyed the tender chicken slices.
The Spicy Fragrant Claypot Chicken (香辣鸡煲) RM56 is a lovely dish for old and young...and almost everyone as you can order this dish minus the chilies. We ordered ours spicy and certainly enjoyed bowls of white rice with is lovely sweet and spicy gravy with lovely garlic, onion, chiliand chicken cubes.
Deep fried fish isn't quite one of my favourite dishes at any restaurants. The Hot Plate Fish Topped with Minced Garlic and Hunan Chili (铁板蒜蓉鱼) RM30 is perhaps an exception with loads of chopped chili and garlic. The fish is certainly perfectly fried with a crisp skin and juicy flesh within.
The Fragrant Spicy BBQ Prawn (香辣串烧虾) RM25 is a lovely dish to go with a mug of cold beer. In fact this is one popular dish for diner at Xiang Fu Xiang Cheng and also the patrons of Beer Factory (beside Xiang Fu Xiang Cheng). Interestingly, the prawn head has been removed but the shell left intact! Served in skewers, the shells are crispy enough for you to eat them as well. Alternatively, I licked the shell clean before peeling the shells off to eat the juicy prawn flesh. We had ours extra spicy and certainly had our tongue semi numbed!
Just when you think your tongue is going to be numbed senseless, there are also some lovely dishes that you can order which are chili and pepper free or opt for an entry level of spiciness. The Thousand Page Tofu (黄焖千页豆腐) RM25 is perhaps one of the best tofu that I have had - firm yet soft!
Stir fried Beef Slices RM22 was the hubster's fave dish of the night. Initially I thought he liked it because it was beef. I took a bite into it and it hit me that the beef was well marinated and tender. The picture speaks for itself.
Hotplate Crystal Noodle (铁板水晶粉）RM18 didn't impress me much. Perhaps its because I am not of a tanghoon fan. I must add on though that the dish was fried well without the tanghoon being broken into tiny pieces or sticking in clumps. One dining companion noted I would have perhaps enjoyed this dish if we ordered it extra spicy. I did enjoy the prawns though!
There are a few vegetable dishes on the menu. What attracted us was the Snowy Red (Lettuce) stir fried with Minced Meat RM18. I seriously have no idea what was snowy red lettuce but it was choy sum to me with lots of yummy minced meat.
In case you're wondering how could a Hunan dinner be without the famous stir fried meats? Hehehe, the Aromatic Stir-Fried Spicy Chicken (飘香辣子鸡) RM22 was meant to be the last dish. We had it extra spicy so that we could enjoy the spiciness and numbing effect of this very addictive chicken cubes. Lots of dried chili so be careful not to bite into them or else you may need to soak your tongue in a glass of cold water!
All the spiciness for the evening was soothed with many cups of chinese tea. Of course we also ended our fiery dinner on a sweet note with the Pumpkin Cake (南瓜饼) RM15. A little similar to our chinese nian gao but made of pumpkin. Crispy on the outside and creamy inside with loads of natural pumpkin sweetness and goodness!
Xiang Fu Xiang Cheng Hunan Restaurant - 鄉府湘城湖南菜馆
Unit 1-47 The Scott Garden Mall
289 Jalan Klang Lama
T: +603 7982 5071
Landmark: above Wong Kok and beside Beer Factory.
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More pics in the album Hunan Cuisine @ Xiang Fu Xiang Cheng @ Scott Garden