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The first Nai Nai Flavor outside of China is FINALLY in Singapore! The East gets introduced to a slice of Hangzhou’s culture over at i12 Katong. Hangzhou practices hang bang cai (杭帮菜) that’s part of Zhejiang cuisine — one of China’s 8 major culinary traditions. Its characteristics include delicate and evenly-balanced flavours. Now, Singaporeans can experience it for themselves without the need to purchase an air ticket.
Instead of focusing on speed and volume like most other Chinese kitchens in Singapore, Nai Nai Flavor dances to the best of its own drum — concentrating on control over the dish’s preparation and on-the-spot assembly. You may call it a disciplined method of working that’s difficult to execute consistently at scale, but the quality and end result shows in the tiniest of details.
Following in the footsteps of its flagship outlets in China, the establishment prioritises in-house preparation — from daily-made dough and handcrafted fillings to the meticulous, step-by-step assembly of each dish.
What to order at Nai Nai Flavor
One of the must-orders is the Grandma’s Secret Dishes 奶奶传承神仙鸡: Chicken and Pork Soup (S$16.80 for medium, S$29.80 for large). Simmered slowly in a claypot for around 4 hours with pork trotters and an entire chicken, the soup is presented with a delicate bean curd skin ‘membrane’ to retain the heat and flavour.
As I broke through the bean curd skin with my ladle, a rush of steam escaped, carrying delicate aromas with it. Within the broth floated huge chunks of meat, Chinese mushrooms, sliced corn cobs, cordyceps mushroom, and red dates bathed in a golden translucent soup.
The meats truly lived up to the term ‘fall-off-the-bone’ — tender, juicy, and full of flavour. The broth leaned towards the thicker side, yet not cloying, with a gentle herbal sweetness that tasted like something my own grandmother might have served at the dinner table — the dish’s name suits it to a tee.
Sheng jian baos are typically filled with meats, but Nai Nai flavor has a unique, lighter rendition with the Spicy Pan-Fried Bun with Tofu 辣味豆腐生煎 (S$12.80). The hand-wrapped bun is stuffed with a pillowy mapo-inspired tofu filling, then pan-fried till the bottom is delightfully crisp. Egg is also added to create an omelette-like base.
Dusted with sesame seeds and spring onions, the dumplings were both soft and crispy, giving way to a lightly-spiced tofu filling and creamy egg base. The taste was gentle on the palate yet bursting with flavour. If I didn’t have other dishes to tackle, I would have devoured this entirely on my own — that’s how irresistibly delicious it was!
The Youbu Style Egg Cake is one of their signatures and I ended up getting the Shredded Potato Spicy Chicken 香辣鸡肉土豆丝 (S$11.80) variety.
I watched as the staff focused on frying the pastry, carefully basting oil at the top and tossing and turning it with care to get it nice and crisp on both sides.
This regional signature dish follows a 1,300-year-old technique, where the egg is incorporated into the dough while it gets cooked in the frying oil.
The result? A gorgeous golden-brown pastry, cut into 4 for sharing. I loved the crisp, textured exterior giving way to a spicy chicken and shredded potato filling — like enjoying 2 classic Chinese dishes rolled into one compact, irresistible bite.
Skip the logistical struggle of oversized xiao long bao that demands a balancing act of spoon and chopsticks… opt for the adorable Old Shaoxing Steamed Soup Dumplings 老绍兴蒸汤包 (S$11.50) instead. These steamed soup dumplings, originating from Shaoxing in Zhejiang province, have a seasoned pork filling with a light broth. The little morsels are then crowned with finely-shredded egg and a gentle brushing of fermented bean curd sauce.
Each tiny dumpling was perfectly savoury, giving way to a juicy, bite-sized burst of flavour with every mouthful.
All thanks to my friend from Harbin, China, I got educated that stir-fried scrambled eggs with tomato is a go-to dish for most native Chinese. It was cool to spot the Taihu shrimp & Tomato Noodles 太湖虾仁番茄面 (S$12.80) on the menu.
The noodles were nice and chewy, and when incorporated with the fluffy egg and ripe tomatoes, they became slightly tangy and creamy. The prawns were springy, fresh, and perfectly cooked.
For Dessert, the Traditional Double-Boiled Pear Soup with White Fungus 古法银耳吊梨汤 (S$11.80) is a recipe favoured by many housewives in Jiangnan. A whole snow pear, white fungus, goji berries, peach slices, and red dates are simmered slowly to capture the full essence of flavour.
The light, sweet warm broth was the perfect ending to our meal. The peaches were gently sweet, and the white fungus and pear were silky and smooth.
Who Nai Nai Flavor is best for
It is best suited for those who love a good variety of dishes and have a lighter palate. For customers to have the full experience, it’s recommended to order at least a soup, fried item, steamed dumpling, rice or noodles, and a dessert for the whole table to share.
How to get there?
Nai Nai Flavor is located at i12 Katong. The nearest MRT station is Marine Parade MRT Station (TE26) and it’s about a 5- to 8-minute walk away. Alternatively, you may take a bus and alight at the following bus stops: Opp 112 Katong, i12 Katong, or The Holy Family Ch.
Do we recommend Nai Nai Flavor?
Yes, certainly. The dishes at Nai Nai Flavor go beyond the typical fare you’d find at a standard Chinese restaurant — most are unique and showcase their own distinct style. Definitely go for the Youbu Style Egg Cake dishes and the Spicy Pan-Fried Bun with Tofu.
Order Delivery: foodpanda
* This post is brought to you in partnership with Nai Nai Flavor.
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