We discovered this little restaurant while wandering around Chinatown looking for a quick dinner. I liked the gentle pun in the name, as the character for Yang was “sheep” instead of the usual character for the legendary Chinese consort’s surname. Yang Gui Fei specialises in Xi’an cuisine, and is run by Xi An people. We only seemed to hear mainland Chinese accents from the other patrons and had high hopes that the food would be authentic!
As per our usual practice, we ordered a bit more than expected, starting off with some typical Chinese cold starters, such as these pickled long beans. When they first arrived, I was a bit dismayed by how bland and faded they looked. But looks belay much flavour and zing. The beans were refreshingly spicy and sour, plus fermentation did wonders to add to its flavour. They were super yummy and also deceptively spicy – on first bite, they were mildly hot but the more I ate the hotter my mouth got and I couldn’t eat more than two in a row before having to cool off my mouth with something else.
We also had a plate of seasoned enoki mushrooms, similar in its savoury umami seasoning, just not pickled and only mildly spicy. They were a good interlude between bites of beans!
The star dish of this place had to be the mutton. We ordered the mutton kebabs and also tried out a few chicken ones. These were well-marinated, but the chicken kebabs were definitely juicier and more flavourful than the mutton ones. The mutton ones unfortunately don’t quite match up to what I remember in Xi’an. It all became clear when the proprietress told us that they used New Zealand lamb and not proper grown-up and gamey mutton. Maybe they should change to a Muslim supplier from Tekka market and make it truly Muslim-style like in Xi’an.
Here’s a close up on the spice mix that goes into the marinade. Yum!
The next dish we ordered brought back fond memories from my holiday in Xi An. “Biang Biang” noodles are thick, flat and very chewy noodles seasoned with a spicy vinegary dipping sauce. The texture of these noodles are far from the usual slightly limp and soft Chinese noodles. They are the epitome of al dente yet are nothing like any Italian noodle. I don’t know what type of flour they used nor how they developed the gluten in the noodles to get this lovely firm noodle with loads of bite . It was wonderful.Word of warning: one bowl of “Bian Bian” noodles is plenty for two.