What is Hunan Cuisine?
Hunan cuisine, known as Xiang cuisine, originates from China’s Hunan province. It’s characterized by bold, aromatic flavors with a distinctive “dry” heat that differs significantly from its Sichuan counterpart.
Hunan vs Sichuan: Key Differences
Hunan Characteristics:
- Punchy “dry” heat from fresh chillis
- Bright, sharp, aromatic spice profiles
- Heavy use of fresh garlic and ginger
- Stir-frying as the primary cooking method
- Lighter, less oily dishes
Sichuan Characteristics:
- Mala (numbing-spicy) sensation
- Heavier, greasier texture
- Relies on chilli oil and dried chillis
- Prominent Sichuan peppercorn usage
- Numbing finish on the palate
Top Hunan Restaurants in Singapore
1. Xiang Xiang Hunan Cuisine
Outlets: 15 locations island-wide (largest chain)
Signature Dishes:
- Hunan Stir-Fry Pork ($22.90++) – Spanish Iberico pork with fresh vegetables
- Spicy Bullfrog Pot ($39.90++) – Tender meat in fragrant broth
- 18-Second Angus Beef Stir-Fry ($22.90++)
- Dual Pepper Chicken Spicy Chicken Cubes ($17.90++)
Why Visit: Most accessible option with consistent quality across multiple outlets
2. Nong Geng Ji
Outlets: 7 locations (Raffles Place flagship opened October 2023)
Signature Dishes:
- Stir-Fried Pork with Abalone and Chilli ($28.90++) – Premium Black pork from Spain with Chinese abalone
- Stir-Fried Kampong Chicken with Tea Oil ($25.80++)
- Signature Grass Fish Fillet with Chilli ($24.90++) – Flaky fish in hot, numbing pickled chilli sauce
Why Visit: Premium ingredients with authentic Hunan preparation
3. Pin Xiang Hunan Cuisine
Location: i12 Katong, 112 East Coast Road
Signature Dishes:
- Hunan-style Chilli Stir-fried Pork ($25.90++) – Fatty pork in fermented black bean and chilli sauce
- Spicy Frog Stew ($42.90++) – Tender frog meat in piquant stew
- Golden Pickled Vegetable Fish Soup ($26.90++) – Suan cai yu
Opening Hours: Daily 11am to 10pm
Why Visit: East Coast location, perfect for weekend family dining
4. Spicy Chef
Location: Tanjong Pagar, 100 Tras Street
Rating: 4.7 stars with 700+ Google reviews
Signature Dishes:
- Stir-Fried Pork with Green Pepper ($19.90++)
- Hunan-Style Sauteed Beef ($18.90++)
- Braised Potato and Beef Brisket ($18.90++)
Opening Hours: Daily 9:30am to 9:30pm
Why Visit: CBD location ideal for lunch/dinner, home-cooked style food
5. Xiangxi Hometown
Location: Chinatown, 78 Pagoda Street (near Chinatown MRT)
Cuisine: Hunan and Jiangxi fusion
Signature Dishes:
- Hunan-Style Spicy Pork Stir-Fry ($22.80++)
- Stir-Fried Yellow Beef ($21.90++)
- Pan-Fried Stinky Mandarin Fish (from $36.80++)
- Steamed Rice ($1.60++)
Opening Hours: Daily 11am to 12am
Why Visit: Late-night supper spot with dual cuisine offerings
6. Yu Xiang Jiu Jia
Location: Geylang, 593 Geylang Road
Signature Dishes:
- Spicy Pork Ribs ($20.80++)
- Yellow Beef with Wild Pepper ($18.80++)
- Dry Pot Pork Intestines ($19.80++)
- Sour and Spicy Pork Intestines ($19.80++)
- Scrambled Eggs with Tomato ($12.80++)
Opening Hours: Mon 5pm-11pm, Tue-Sun 11am-11pm
Why Visit: Under-the-radar gem, authentic flavors, VIP tables available
7. Huda Restaurant
Location: Temple Street, 56 Temple Street
Cuisine: Multi-regional Chinese (Beijing to Hunan), crayfish specialty
Signature Dishes:
- Hunan Style Fried Pork ($25++)
- Homemade Tofu ($32++)
- Spicy Ox Stomach ($32++)
- Crayfish (from $48++) – Garlic or Mala flavors
Opening Hours: Daily 11am to 12am
Why Visit: Variety of regional Chinese cuisines, famous crayfish
8. Chilli Up Hunan Cuisine
Location: Temple Street, 56 Temple Street
Signature Dishes:
- Pork with Green Chilli ($18.80++)
- Stir-Fried Preserved Pork with Smoked Bamboo Shoots ($24++)
- Beef Offal Stew ($45.80++)
- Boiled Fish Fillets with Lemon, Pickled Cabbage and Chilli ($29.80++)
Opening Hours: Daily 11am to 12am
Why Visit: Casual atmosphere, wide spread of authentic dishes
9. Xiang Yue Signature Hunan Cuisine
Location: Jalan Besar, 363 Jalan Besar
Launched: January 2025 (newest entry)
Signature Dishes:
- Hunan Special Stir-Fried Pork with Chilli ($18.80++)
- Hometown Braised Pork Belly ($17.80++)
- Stir-Fried Chilli Duck with Beer ($29.80++)
- Prawn with Special Garlic Sauce ($32.80++, 350g)
- Braised Turtle with Green Chilli ($46.80++)
Opening Hours: Mon-Sat 11am-3:30am, Sun 4pm-11pm
Why Visit: Late-night dining until 3:30am, extensive seafood selection
10. Zui Xiang Hunan Cuisine
Location: Chinatown, 18 Smith Street
Signature Dishes:
- Xiang-style Lamb Chops ($39++)
- Sauteed Bullfrog with Pickled Peppers ($31++)
- Dry Pot Beer Duck ($31++)
Opening Hours: Daily 11am to 11pm
Why Visit: Value-for-money, adjustable spice levels, warm service
Essential Hunan Dishes: Analysis & Features
Hunan Stir-Fried Pork (小炒肉)
Price Range: $18.80++ to $28.90++
Dish Traits:
- Core protein: Pork belly or Iberico pork
- Key aromatics: Fresh green chillis, garlic, ginger
- Cooking method: High-heat wok stir-fry
- Texture: Tender meat with slight char
- Heat level: Medium to high, sharp and direct
Flavor Profile: Savory, spicy, slightly smoky with umami depth from fermented black beans (in some versions)
Best Paired With: Steamed white rice to balance the heat
Spicy Bullfrog/Frog Pot
Price Range: $31++ to $42.90++
Dish Traits:
- Protein: Fresh bullfrog or frog legs
- Preparation: Braised/stewed in chilli broth
- Key ingredients: Pickled peppers, fresh chillis, aromatics
- Texture: Tender, delicate meat
- Presentation: Served in clay pot or hot pot
Flavor Profile: Spicy, tangy, aromatic with herbal notes
Dining Style: Sharing dish, best for 2-4 people
Stir-Fried Beef Dishes
Price Range: $18.80++ to $22.90++
Common Variations:
- Yellow beef with wild pepper
- 18-second Angus beef (flash-fried technique)
- Hunan-style sauteed beef
Dish Traits:
- Cooking technique: Quick stir-fry to preserve tenderness
- Key seasonings: Green peppers, garlic, ginger
- Texture: Tender, slightly crispy edges
- Heat level: Medium-high
Cooking Secret: “18-second” refers to ultra-quick cooking to maintain beef tenderness
Beer Duck (啤酒鸭)
Price Range: $29.80++ to $31++
Dish Traits:
- Cooking method: Slow-braised in beer
- Key ingredients: Duck, beer, chillis, spices
- Texture: Fall-off-the-bone tender
- Flavor depth: Malty, savory, spicy
- Serving style: Dry pot or clay pot
Best For: Cold weather, sharing with groups
Pickled Vegetable Fish Soup (酸菜鱼)
Price Range: $24.90++ to $29.80++
Dish Traits:
- Fish type: Grass fish or similar freshwater fish
- Key ingredient: Pickled mustard greens (suan cai)
- Broth character: Sour, spicy, savory
- Texture: Silky fish fillets, crunchy vegetables
- Heat level: Adjustable
Note: While not traditionally Hunan, this Sichuan-origin dish is popular in Hunan restaurants
Recipe: Hunan Stir-Fried Pork (Home Version)
Ingredients (Serves 2-3)
Main:
- 300g pork belly, thinly sliced
- 4-5 fresh green chillis (Hunan peppers or jalapeños)
- 3 cloves garlic, minced
- 1-inch ginger, julienned
- 2 spring onions, cut into sections
Sauce:
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Chinese cooking wine (Shaoxing wine)
- 1 tsp fermented black beans (optional)
- ½ tsp sugar
- ¼ tsp white pepper
For Cooking:
- 2 tbsp cooking oil
- Salt to taste
Cooking Instructions
Prep Work (10 minutes):
- Slice pork belly into thin pieces (about 2mm thick)
- Slice green chillis diagonally into rings; remove seeds if you prefer less heat
- Mince garlic and julienne ginger
- Cut spring onions into 2-inch sections, separating white and green parts
- Mix sauce ingredients in a small bowl
Cooking (8-10 minutes):
- Heat wok over high heat until smoking
- Render pork fat: Add pork slices without oil. Stir-fry for 2-3 minutes until edges curl and fat renders out. Remove and set aside
- Discard excess oil from wok, leaving about 1 tablespoon
- Aromatics: Add garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds until fragrant
- Add chillis: Toss in green chilli rings, stir-fry for 1 minute
- Return pork: Add cooked pork back to wok
- Sauce: Pour in sauce mixture, toss everything together for 1-2 minutes
- Finish: Add green parts of spring onions, give a final toss
- Taste and adjust: Add salt if needed
Plating: Transfer to a serving plate immediately. The dish should be aromatic, slightly oily, and vibrant green with the chillis.
Cooking Tips
- High heat is crucial for authentic “wok hei” (breath of wok)
- Don’t overcrowd the wok – cook in batches if necessary
- Fresh chillis give brighter heat than dried ones
- Pork belly provides the best flavor, but pork loin works for leaner option
- Fermented black beans (douchi) add authentic Hunan depth
Spice Adjustment
- Mild: Use 2 chillis, remove all seeds
- Medium: 3-4 chillis, remove half the seeds
- Spicy: 5+ chillis, keep seeds
- Extra spicy: Add dried red chillis or chilli flakes
Understanding Hunan Dish Facets
Heat Profiles
Dry Heat: Unlike the oily, numbing heat of Sichuan mala, Hunan dishes feature a cleaner, sharper spice that comes directly from fresh chillis. The heat builds gradually and lingers without the numbing sensation.
Aromatic Spice: Heavy use of garlic and ginger creates layers of aroma that complement the chilli heat, making dishes fragrant rather than just hot.
Cooking Techniques
Stir-Frying (炒): The dominant technique, using high heat and constant motion to sear ingredients quickly while maintaining texture.
Braising/Stewing (炖/焖): Used for tougher proteins like frog, duck, and offal, allowing flavors to penetrate deeply.
Smoking (熏): Traditional preservation method that adds depth to ingredients like bamboo shoots and preserved meats.
Ingredient Philosophy
Fresh over Dried: Unlike Sichuan’s reliance on dried ingredients, Hunan cuisine emphasizes fresh chillis, fresh aromatics, and seasonal vegetables.
Fermentation: Pickled vegetables, fermented black beans, and preserved meats add umami complexity.
Bold Proteins: Frog, duck, offal, and fatty pork cuts are favored for their ability to absorb intense flavors.
Menu Planning Guide
For First-Timers (2-3 people)
- Hunan Stir-Fried Pork ($20-25)
- 18-Second Beef Stir-Fry ($20-25)
- Scrambled Eggs with Tomato ($12-15)
- Steamed Rice ($2 per person)
Total: ~$60-70 per person
For Spice Lovers (4-5 people)
- Spicy Bullfrog Pot ($40-45)
- Hunan Stir-Fried Pork ($20-25)
- Yellow Beef with Wild Pepper ($18-22)
- Dry Pot Pork Intestines ($19-20)
- Pickled Vegetable Fish Soup ($25-30)
- Vegetables of choice ($10-15)
Total: ~$30-35 per person
Premium Experience (6-8 people)
- Stir-Fried Pork with Abalone and Chilli ($28-30)
- Pan-Fried Stinky Mandarin Fish ($36-50)
- Beer Duck ($30-35)
- Xiang-style Lamb Chops ($39)
- Crayfish, 1kg ($48+)
- Stir-Fried Kampong Chicken with Tea Oil ($25-28)
- Multiple vegetable sides ($30-40 total)
Total: ~$35-45 per person
Delivery & Dining Options
Delivery Availability
Most Hunan restaurants in Singapore offer delivery through major platforms:
Delivery Platforms:
- GrabFood
- Foodpanda
- Deliveroo
Delivery-Friendly Dishes:
- Stir-fried pork and beef dishes (travel well)
- Braised/stewed dishes in clay pots
- Rice and noodle dishes
Less Ideal for Delivery:
- Crispy items (will soften)
- Soups (spillage risk)
- Dishes requiring immediate consumption for texture
Pro Tip: Order extra rice as Hunan dishes are typically quite saucy and flavorful.
Dining Experience Tips
Best Dining Style: Family-style sharing to try multiple dishes
Rice is Essential: Always order steamed rice to balance the bold, spicy flavors
Spice Levels: Most restaurants will adjust spice upon request – don’t hesitate to ask
Peak Hours: Lunch (12-2pm) and dinner (6:30-8:30pm) tend to be crowded, especially at CBD locations
Group Size: Optimal for 4+ people to share variety of dishes
Late-Night Options:
- Xiang Yue (until 3:30am Mon-Sat)
- Xiangxi Hometown (until 12am)
- Huda Restaurant (until 12am)
Nutritional Considerations
Typical Dish Characteristics
High in:
- Protein (pork, beef, frog, seafood)
- Capsaicin (from fresh chillis)
- Sodium (from soy sauce and fermented ingredients)
- Fat (from cooking oil and fatty meat cuts)
Preparation Notes:
- Dishes are typically stir-fried in high heat with oil
- Pork belly and similar cuts are fatty
- Sauces contain sugar and salt
Healthier Options:
- Request less oil
- Choose lean proteins (chicken, fish)
- Add vegetable sides
- Share dishes to control portions
Cultural Context
Why the Recent Surge?
Hunan cuisine has seen explosive growth in Singapore since 2023-2024, with multiple chains expanding rapidly. This trend reflects:
- Diversification from Sichuan: Diners seeking alternatives to ubiquitous mala
- Bold flavors: Matching Singapore’s love for spicy food
- Social dining: Shareable format perfect for local food culture
- Value proposition: Hearty portions at mid-range prices
Dining Etiquette
- Share everything: Order for the table, not individual portions
- Pace yourself: Start with milder dishes before intense spicy ones
- Tea is customary: Hot tea helps cleanse the palate
- Leftovers welcome: Don’t hesitate to pack remaining food
Quick Reference Guide
By Location
CBD/Tanjong Pagar: Spicy Chef, Nong Geng Ji Chinatown: Xiangxi Hometown, Zui Xiang, Huda Restaurant, Chilli Up East Coast: Pin Xiang (i12 Katong) Jalan Besar: Xiang Yue Geylang: Yu Xiang Jiu Jia Island-wide: Xiang Xiang (15 outlets), Nong Geng Ji (7 outlets)
By Price Point
Budget ($15-25 per dish): Yu Xiang Jiu Jia, Spicy Chef, Chilli Up Mid-Range ($20-30 per dish): Most establishments Premium ($30+ per dish): Nong Geng Ji (specialty dishes), Huda Restaurant
By Dining Time
Lunch: Spicy Chef (CBD), Nong Geng Ji (CBD) Dinner: All locations Supper (after 11pm): Xiang Yue (until 3:30am), Xiangxi Hometown (until 12am)
Final Recommendations
Best for First-Timers: Xiang Xiang Hunan Cuisine (multiple outlets, consistent quality)
Best Value: Zui Xiang Hunan Cuisine (Chinatown)
Best for Groups: Huda Restaurant (variety of cuisines, large space)
Best Late-Night: Xiang Yue (open until 3:30am)
Best Premium Experience: Nong Geng Ji (high-quality ingredients)
Most Authentic: Yu Xiang Jiu Jia (under-the-radar local favorite)
Note: All restaurants listed are not halal-certified. Prices are subject to change and typically exclude GST and service charge (++).