I begin this post with a confession: I have an undying, secret love for Chinese food. I have traversed to different parts of China a couple of times and tried the regional varieties of Chinese food they have. But now, you don’t have to travel all the way to China to try authentic Chinese cuisine as all across Singapore, many hawker stalls, eateries and restaurants offering different sorts of Chinese fare have sprung up. Sadly, rarely do I find one that comes close to the experience I had in China.

Shi Xiang Ge, which is run by China nationals, is an unassuming stall located in an obscure kopitiam above Bishan bus interchange. The stall specialises in Shanxi cuisine. The gleaming new signboard gave me the impression that this place was new, but the female attendant corrected me and shared that Shi Xiang Ge has been opened for a few years. My boyfriend was the one to discover Shi Xiang Ge, and raved about their Mala Intestine Noodles. I was initially very skeptical and felt that when Chinese cuisine gets imported into Singapore, its magic somehow gets lost and it doesn’t taste quite the same anymore. However, the noodles proved me wrong.

Yearning to relive that magic again, I headed to Shi Xiang Ge once more for a full feast. We ordered the Beef La Mian ($5), Minced Meat La Mian aka Zhajiang Mian ($5), Hot and Spicy Intestine Shaved Noodles ($5), Poached Szechuan Dumpling in Spicy Sauce ($5) and Meat Bun ($3.50).

The La Mian and Shaved Noodles are all handmade in Shi Xiang Ge. I found the shaved noodles to be the better of the two. Shaved to just the right thickness, the noodles are not clumpy and will not stick to your teeth unlike most others. As I have had multiple bad encounters with shaved noodles, I can safely say that Shi Xiang Ge really does a fantastic job when it comes to their dao xiao mian.

The three bowls of noodles that we ordered were perfect for three different kinds of eaters. If you are looking for a light and ‘healthier’ meal, go for the Beef La Mian. Unlike Taiwanese beef noodles, where the soup is thicker and darker, the broth for the Beef La Mian at Shi Xiang Ge is clear but flavourful. Instead of huge beef chunks, expect generous amounts of thinly-sliced Chinese-style beef with a good mix of tendon and lean meat. Although the broth might be slightly salty for some, we concluded that the Beef La Mian was a good, comforting bowl that will be lovely any day.

If you seek stronger flavours in your food, I’ll recommend the Zhajiang Mian. It was one of the few dry noodle options on the menu, and packed a flavourful punch in every mouthful. Don’t let the plain-looking la mian fool you — the finely chopped pieces of minced meat, tau kwa, and QQ bouncy noodles in the sweet and savoury brown gravy tasted excellent!

Mala lovers should definitely order the Hot and Spicy Intestine Shaved Noodles, which was my personal favourite. The chilli oil-to-broth ratio was perfect the first time I tried this dish. Imagine the gradual build up of heat and numbness (from the Sichuan peppercorn) on your lips that can only be described using one word: shiok! Alas, on my second try, the amount of chilli oil drastically lessened and the shiokness level declined accordingly. Besides the spiciness, the Hot and Spicy Intestine Shaved Noodles also had a lavish serving of fei chang, also known as intestines. I am a big fan of fei chang but the kind found at kway chap stalls usually put me off because of their leanness. The intestines used at Shi Xiang Ge are fat and juicy, and bore that unique fragrance (or some say pungence) associated with intestinal parts. If you are up for a spicy challenge and don’t mind numb lips for an hour, give this a shot!

I usually order the standard Pork and Chives Dumpling at Chinese stalls, but seeing so many customers enjoy the Poached Szechuan Dumpling in Spicy Sauce, I decided to give this a go and boy, was it the right choice! The dumpling skin had just the right amount of thinness that makes it look slightly translucent. Other than the chilli, the other important component in this dish was the vinegar — too much and it overpowers everything, too little and it is not shiok enough. The amount of vinegar used here was perfect, making the dumplings saucy, delicious and extremely appetising. We all agreed that the Poached Szechuan Dumpling in Spicy Sauce from Shi Xiang Ge was a pretty good substitute for those at Din Tai Fung!

The weakest link in the meal was, without a doubt, the poor Meat Bun. I have tried similar versions of it in Chinatown and Shi Xiang Ge’s rendition was a far cry from those. Doughy and overly salty, there was also a strange margarine oil that clashed with the taste of the pork filling. At $3.50, it was a pricey snack which I would not order again.

With many Chinese nationals patronising Shi Xiang Ge for a taste of home, you know the food is definitely pretty authentic. Even though I had a much better experience on my first visit, I think that given its price point, portion, and quality, Shi Xiang Ge warrants multiple revisits.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Shi Xiang Ge. We will verify and update from our side. Thanks in advance!

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