Alexandra Village Food Centre in Singapore houses a hawker stall that draws queues long before lunchtime. Xiang Jiang Soya Sauce Chicken is run by a man whose culinary journey started in the refined kitchens of Raffles Hotel and led him to create one of Singapore’s most celebrated Hong Kong-style soya sauce chicken dishes. Awarded the Michelin Plate, the stall has become a must-visit for those seeking authentic flavors without the fine dining price tag.
A Chef’s Journey from Hotel Prestige to Hawker Fame
Mr. Fung Shu Sun’s career began at Raffles Hotel, where he mastered the art of roasted meats. His expertise was honed over years of working with premium ingredients and techniques. In 2003, after a rebranding prompted by the SARS outbreak, he was asked to switch to Western cuisine. Rather than abandoning the craft he had perfected since his youth, he decided to strike out on his own.
His first hawker venture was at Jit Poh Building on Keppel Road. Eventually, he relocated to Alexandra Village Food Centre, where his current stall continues to thrive. His recipe for soya sauce chicken is not a recent creation. It is a tradition passed down to him in Hong Kong when he was only 12 years old. That early training laid the foundation for the flavors he serves today.
The Soya Sauce Chicken That Built a Reputation
At the heart of Xiang Jiang’s menu is the signature soya sauce chicken. The bird glistens under the stall’s lights, its skin rich in color and shine from hours of gentle braising. The taste delivers a balance between savory depth and a subtle sweetness. The meat remains moist, a clear sign of precise cooking.
Some patrons note that the marinade’s flavor does not always seep entirely into the deepest layers of meat, yet this does little to dampen its appeal. The dish comes with either rice or noodles. Each option offers a different way to experience the flavors, with rice absorbing the sauce’s richness and noodles providing a more textured bite.
Noodle Choices for Every Preference
For those opting for noodles, Xiang Jiang serves Hong Kong-style egg noodles that spring lightly with each bite. These are ideal for carrying the sauce’s robust flavor. Customers may choose from mee kia for a thin, delicate texture, mee pok for a flat and broader surface, or hor fun for smooth, wide rice noodles. Each plate is accompanied by fresh kai lan, adding a touch of bitterness that balances the richness of the chicken.
The meal becomes even more memorable with a spoonful of their house-made chili sauce. Thick and pasty, it delivers heat with a savory kick reminiscent of hae bee hiam, blending dried shrimp depth with spice. This condiment adds a sharp edge to the mellow flavors of the braised chicken.
Dumplings Worth the Wait
While the chicken draws the initial crowd, many leave talking about the dumplings. Xiang Jiang offers shrimp wantons and larger shrimp dumplings known as sui kow. Both are handmade daily, packed with minced pork, fresh shrimp, and, in some cases, black fungus and water chestnuts for crunch.
The dumplings are served in a clear, savory soup often made from chicken bones. This light broth acts as the perfect backdrop, allowing the dumpling’s filling to shine. Regulars often recommend ordering both chicken and dumplings in one meal to experience the full range of the stall’s offerings.
What to Know Before You Visit
The stall’s popularity means waiting in line is part of the experience. Lunchtime queues can stretch past 20 minutes, and those who arrive too late may find that certain items are sold out. Dumplings in particular tend to disappear quickly, sometimes before noon.
It is common for the stall to close earlier than its stated hours once the day’s stock runs out. Planning an early visit is the best way to ensure you can try both the chicken and dumplings. The price remains affordable, especially considering the culinary heritage and Michelin recognition that come with every plate.
Reasons Xiang Jiang Stands Out
- Authentic roots: A recipe learned in Hong Kong decades ago and refined in Singapore.
- Michelin Plate recognition: Acknowledgment of quality from a global dining authority.
- Consistency: Tender meat and well-balanced flavors in each serving.
- Handmade dumplings: Crafted fresh with quality ingredients.
- Value for money: Fine dining techniques at hawker prices.
A Taste of Hong Kong in Singapore’s Heartlands
Xiang Jiang Soya Sauce Chicken blends the legacy of a seasoned chef with the accessibility of hawker dining. Every element, from the glossy chicken skin to the handmade dumplings, reflects skill and dedication. The stall’s continued popularity is not fueled by trends but by the steady delivery of flavors that resonate with both nostalgia and craftsmanship.
For those seeking an authentic taste of Hong Kong cooking within Singapore, arriving early at Alexandra Village Food Centre is a wise move. The wait is almost always worth it, and the first bite often seals the reason why so many keep coming back.
