Malaysia
Singapore
Thailand
Even after familiarising myself with so many stalls in Maxwell Food Centre in Chinatown, I recently found another new favourite — Taste of Jiang Nan. This stall is often overshadowed by the more popular stalls in the area.
After my research, I was gunning for a piece of their pork chop slab, which is served neatly atop a bed of noodles. However, no such item was available during my visit. Slightly taken aback, I waited for others to place their orders before deciding on which items to try.
What I tried at Taste of Jiang Nan
As a major spice lover, I could not resist helping myself to a portion of the Pork Dumpling in Chilli Oil (S$5.50/ 8 pieces). For the same price, those looking for a more filling option may order the Chilli Oil Dumpling Noodles instead.
As soon as I removed the cover from the container, I caught a whiff of spice similar to mala. The dumplings were half-submerged in the sauce, causing their yellow skin to turn red. I tasted the sauce alone — spicy, numbing, tangy and fragrant. The use of vinegar and sesame oil elevated the spiciness and brought dimension to the marinade.
Next, I bit into a dumpling and was greeted with a burst of spicy and numbing flavours. The meat and pork filling encased within the thin wonton skin was laden with pork juice. The red oil seasoning sauce complemented the heavy pork flavour well.
I squealed with excitement as I popped another whole dumpling into my mouth. These dumplings were easily my favourite component of this meal. I can already see myself returning for another serving when I am craving a meal that warms my tummy.
I was thrilled to know that the team offered Scallion Noodles (S$4.50). I recall the first time I ate them at a different stall. Rather than a pungent onion smell, the bouncy noodles had an extremely fragrant and distinct scallion taste.
Shang Hai Fried Xiao Long Bao: Utterly addictive pan-fried pork buns by ex-Crystal Jade dim sum chef
Since the customer in front of me had ordered that, I was convinced to do the same. While tossing the noodles to evenly coat them with the scallion oil, my senses were piqued by the subtle aroma of scallion. Visually, I noted that they were significantly lighter in colour than what I had seen at my first experience, which suggested that less scallion oil had been added here.
My assumption was right. I wished the thin noodle strands were more chewy and did not clump together as much. I even had to resort to cutting them into more manageable bites.
A mild scallion flavour gently perfumed the noodles. Because of the meagre ratio of scallion oil to noodles, the dish simply lacked the characteristic flavour and aroma. However, I would expect those with a preference for lighter flavours to enjoy this dish.
Personally, I prefer a heavier, more distinct taste of scallion oil. I resorted to dousing the noodles with the Red Oil Dumpling marinade to complete the dish. Additionally, I felt that the dish was too plain to warrant its price tag.
Final thoughts
I came for the Fried Buns but stayed for those addictive Red Oil Dumplings. Typically, I find conventional spicy dumplings not as spicy or numbing as I would like. Here, they were ideal.
To find Taste of Jiang Nan — especially in such a prime spot — is a win for me. Maxwell Food Centre continues to earn top spots in my personal food list, and I cannot wait for you to try it out!
Expected damage: S$4.50 – S$15 per pax
Shen Yang Feng Wei: Noodles & xiao long baos handmade upon order by native Chinese chef
