China’s largest Hunan restaurant chain, Nong Geng Ji, opened its first Malaysian outlet in The Exchange TRX, Kuala Lumpur.
It was founded by chef Feng Guo Hua who has over 30 years of culinary experience and many prestigious awards under his belt, including Chinese Hunan Cuisine Master Award (2015) and Chinese Culinary Master Award (2018).
Nong Geng Ji’s Signature Lemon Tea and Majestic Jade Tangerine make lovely refreshments as they’re citrusy and invigorating.
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Gallery
3 Signature Grass Fish Fillet with Chilli was generously laden with pickled chilli sauce. In Hunan cuisine, pickled chilli sauce is a staple ingredient used in many dishes, and chefs consider it an essential condiment. The slices of fish had a delightful chewy texture. For those who prefer a milder option, this trademarked dish is also available in a non-spicy version, suitable for kids.
1 Deep-Fried Glutinous Rice Fritters were a delightful dessert to end the meal. Deep-fried till golden brown, each piece was slightly crispy on the outside, yet chewy on the inside. To enhance the flavour, soybean powder is sprinkled over the fritters for more umami. — Photos: BEN HOR
2 Stir-Fried Pork with Abalone and Chilli was a flavourful dish served in a wok with a burner that kept it warm. This elevated version of Hunan’s classic stir-fried pork incorporated plump baby abalones and came with a generous amount of Hunan green peppers, combined with tender pork leg and fiery chilies, resulting in a spicy and aromatic flavour.
4 Pan-Seared Green Chilli with Century Egg was easily our favourite dish of the night. Served in a mortar filled with green chillies, century egg and garlic, we had to pound the ingredients ourselves to extract the unique fragrance and flavour. So simple but such a strong play on the taste sensors.
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