Hunan Cuisine Restaurant (密斯湘菜馆) has been serving Hunan style food in Singapore since 2009 for more than 10 years.
Lionel is an artisan - at his best, his Peranakan and Eurasian dishes are among the most delicious I've tasted.
While they have the usual hotpot ingredients of pork belly, fish ball and veggies to cook in your soup, it is their bubble tea station that makes the restaurant stand out.
Based on this visit to Momma Kong’s, I would suggest to have only their crab. As for other dishes, I think we can do without.
some of the food looked pretty good.
A great hotpot place needs to have 2 basic elements, good soup base and fresh ingredients. Si Wei Xiao Chuan Chuan (思味小串串) has definitely manage to do so.
We love Xiang Signature’s Hunan dishes! The Hunan Style Fried Pork ($15.80) consisted of pork stirred fried with green pepper. The pork slices were tender and juicy with a savoury flavour that wasn’t overwhelming. Infused with the subtle green pepper flavour, it tasted great.
All in all, the dishes are savory, and somewhat heavy on the palates. We’re told that due to limitation of choice chilies, the spice factor is a tad milder than it originally should be.
Hunan cuisine, also known as Xiang cuisine is known for being spicy.
All in all, Mi Si offers hearty food that's both spicy and sour. The heat from the spice was pretty bearable. It was just enough to give a mild jolt to the tongue and warmed the tummy.