Singapore Eat: Tun Xiang Hokkien Delights (豚香福建馆) @ West Mall

Rick
Sep 29
2 min read

Tun Xiang Hokkien Delights (豚香福建馆) is a restaurant-chain that serves delectable Hokkien dishes and has several outlets in Singapore. Most of its outlets are to the east of Singapore with a newest one to the west — in the basement of West Mall, Bukit Batok.

Tun Xiang Hokkien Delights (豚香福建馆) @ West Mall

Tun Xiang's specialties are mostly Hokkien dishes, including pig's trotter vinegar, claypot sesame oil chicken, Singapore-style Hokkien mee, etc. All pork dishes use Iberico pork (from black Iberica pig). Tun Xiang runs promotions regularly and the promotion from 1 Sep to 31 Oct is for a set of Pig's Trotter Vinegar (猪脚醋) and Sweet & Sour Pork (咕噜肉) at just $19.90++ for 2~3 pax.

Tun Xiang Hokkien Delights (豚香福建馆): Menu & Promotion

Tun Xiang serves Nanyang traditional coffee (南洋咖啡). The kopi-O is thick, not bitter and with nice aroma.

Tun Xiang Hokkien Delights (豚香福建馆): Nanyang Kopi (南洋咖啡)

The Pig's Trotter Vinegar (猪脚醋) — with a selection for either "regular", "extra" or "double" for vinegar intensity — is served in a claypot. The pig's trotter is well-braised till the meat is tender with very soft skin, but not mushy. The braised vinegar sauce is not salty and has pleasant acidity level for "regular" vinegar — we drank all of it.

The Sweet & Sour Pork (咕噜肉) uses fried lean pork to stir-fry with pineapple, sweet shallots and lychee in sweet and sour sauce. The fried pork, fully coated with the thick sauce, is tender with some crispiness and the sauce has well-balanced sweetness and sourness.

The Signature Hokkien Mee (招牌黑猪福建面) uses a larger proportion of yellow noodle than thin rice vermicelli to stir-fry with prawns, calamari, egg, Iberico pork slices and spring onions. The wet dish is rich in flavours with a nice wok aroma. The use of Iberico pork slices, instead of pork belly shreds, gives the noodle dish additional textures.

Tun Xiang Hokkien Delights (豚香福建馆): Signature Hokkien Mee (招牌黑猪福建面)

The Bitter Gourd on Smooth Eggs (苦瓜滑蛋) is served in a claypot too with a large piece of omelette submerged in the soup with wolf berries, slices of bitter gourd and Iberico pork slices. The soup is savoury with mild-bitterness from the bitter gourd and the omelette absorbs the soup to enhance its flavours. This dish is different from the "stir-fried bitter gourd with egg" dish that we are familiar with.