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Spice Into the New Year: A Start-Work Lunch at Xiang Xiang Hunan Cuisine

Xiang Xiang Hunan Cuisine at 8-10 Mosque Street Happy Lunar New Year to all my readers, wherever you may be. I started work today (19.02.2026). Although not many colleagues were around, I still managed to gather a few close ones for a “start-work lunch” at a fancy restaurant that serves Chinese cuisine. After some discussion, we decided on Xiang Xiang Hunan Cuisine in Chinatown. Even better, it was my first time trying their food. I’ve always known it to be a popular spot with notoriously long queues. Thankfully, we arrived early because right after we were seated, a steady stream of patrons began pouring in. Snacks & Ice Cream Corner for patrons once you enter As we entered the restaurant, we were greeted by the Snacks & Ice Cream Corner located opposite the waiting area. I didn’t even realize it was there until we were about to leave! My colleagues especially loved the Golden Horn Snack, but I thought both options, including the Crispy Crust, were equally good. And yes, that...
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Culinary | Homecooked Tom Yum Udon

I can't wait to share with you guys what I have just tried at home.

Today's dinner for myself is inspired by my birthday treat at MK Restaurant. Remember my previous post on MK restaurant? I said I will try cooking at home. Yes... I did it and super satisfied with the outcome. Tom Yum Yee Mee or Ban Mian is too mainstream. Tom Yum Udon for the win!


Cooking time: 15 mins

 Ingredients (Serving for 1 person):

700ml of water
2 1/2 tbsp of Knorr Tom Yum Paste
1/4 of Knorr Chicken Stock Cube
1 pack of Fairprice Instant Fresh Udon
1 Slice of Bobo Fishcake
A handful of Bunashimeji Mushroom

Method:
  1. Put the water to boil.
  2. Add fishcake and mushroom.
  3. After 5 mins, add tom yum paste and chicken stock cube.
  4. Simmer for about 5 mins for the taste to surface.
  5. Put instant udon into the soup and boil till it is cooked or al dente.
  6. Serve.
You may want to reduce the amount of water and paste to your preference. It is a test of your tolerance of spiciness. I can deal with that 2 1/2 tbsp. I'm glad that I found this paste. Makes my weekday dinner easier and faster. To me, the cooking process is just like cooking instant noodles. 

Don't you find that it easy to cook? This recipe is for noob cooks like myself. I didn't put any lime or lemongrass and it just tastes great. The soup is the clear type. No coconut milk or whatever milky stuff to make it look deeper in colour. Like I say, udon really blends well in tom yum soup. I love it. Try it now. But remember to credit me! Hahaha... Bye!
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