Nong Geng Ji 农耕记 : A Taste of Hunan lands in Jewel Singapore

Hunan cuisine has officially arrived at Jewel Changi Airport with the opening of Nong Geng Ji, one of China’s most popular restaurant chains, famed for its fiery flavours and authentic Hunan fare.

Originating from Shenzhen, Nong Geng Ji is making waves with its first Singapore outlet at Jewel Changi Airport( B2-235/236), inviting food lovers to dive into the world of spice and aroma with bold, rustic flavours.

Known for their use of fresh ingredients and vibrant chilli-forward cooking, Hunan dishes are all about balancing spice and sourness while preserving the natural taste of the ingredients. Unlike Sichuan’s numbing mala, Hunan spice is more fragrant and direct — a fiery kick that builds with every bite.

To celebrate the Grand opening on 18 October, Nong Geng Ji is offering a Jewel-inspired menu with 21 new dishes and limited-time launch promotions, so it’s a good time to spice up your next Jewel food adventure. 

The Interior

Clad in rustic vibes with hints of a folk-inspired dining experience, Nong Geng Ji makes you feel like dining in the Hunan Countryside.

There is also an Open Fire Cooking Station for food enthusiasts to watch how the food is prepared.

New Dishes at Jewel

Nong Geng Ji has several outlets around Singapore. At Jewel, it serves up signature dishes as well as menu that is exclusive to this branch. Here is a peek at what to expect.

Cold Appetisers to Wake Up the Palate

Termite Mushroom Marinated in Homemade Sauce 

This dish hits you with a distinct mala flavour right from the start. The mushrooms are smooth and slightly chewy, soaking up the aromatic chilli oil beautifully. It’s not overpowering but leaves a satisfying tingle on the tongue,  a sign of what’s to come.

Dried Salted Plum with Sweet Pickled Tomatoes 

A tangy palate-opener that wakes your taste buds instantly. The intense sourness will hit you at the first bite. 

Avocado Salad

A refreshing change from the spice-heavy dishes. This is a lighter and healthier option for diners who prefer a light meal.

Mains that Define Hunan Comfort

Moving on to the heartier dishes, this was where Nong Geng Ji truly shone.

Stir-Fried Pork with Abalone and Chilli 

 A luxurious take on a homely classic. The pork is tender, paired with baby abalone that adds a delicate bite. The blend of savoury and spicy gives a nice balance, comforting yet indulgent.

Steamed Chicken with Chinese Bayberry Vinegar 

A dish that brings together spice and tang. The chicken is tender, and the slight sourness from the bayberry vinegar cuts through the heat nicely. Refreshing and well-balanced.

Claypot Mature Kampong Duck 

 Aromatic and rich, the duck is cooked till tender, infused with deep earthy flavours from the claypot. The fragrance alone makes you want to dive in.

Grilled Eel with Roasted Chilli Flavour 

A definite highlight for those who enjoy bold flavours. The eel is grilled to perfection, smoky and flavour-packed with just the right amount of spice.

Pressure-Cooked Chicken 

Simple yet satisfying. The chicken is soft and juicy, with the pressure cooking locking in every bit of flavour.

Each dish offered its own interpretation of Hunan’s bold, rustic charm — and it’s easy to see why Nong Geng Ji has earned a following across China.

Steamed Delicacies with a Twist

Even the humble steamed dishes here were impressive.

Steamed Tofu with Hunan Green Fermented Chilli Paste

Silky smooth tofu that practically melts in your mouth. The green chilli paste adds depth and a subtle spiciness, enhancing rather than overpowering the delicate tofu.

Tiger Skin Chicken Feet with Spicy Black Bean Sauce 

 A pleasant surprise for this chicken feet novice. The skin has a lovely texture, while the meat underneath is soft and tender. The spicy black bean sauce adds a punchy kick that keeps it addictive.

Rice and Noodles for a quick bite

Cantonese Style Claypot Rice with Cured Meat 

The claypot rice was fluffy with a heavenly aroma. The cured meat added a savoury depth that made each spoonful comforting.

Hunan Rice Noodles with Braised Sauce 

A savoury, slightly umami dish that stands out among the otherwise sour-leaning menu. Perfect for noodle lovers seeking a more balanced flavour.

Chilli Pan Mee 

A visually appealing dish with a serious kick. Just a note: this one’s best eaten immediately after mixing. We left it till the end, and the noodles turned a bit dry. Still, the spice from the chilli gives a satisfying punch.

Sweet Endings

Pandan Coconut Jelly 

A creative local-inspired dessert, though the flavour combination might be an acquired taste.

Mango Pomelo Sago 

Sweet and refreshing, though we wished for a thicker texture and more fruit chunks.

Signature Ice Lemon Tea

This signature Ice Lemon Tea is not too sweet. A perfect drink to blend with the sourish courses.

Verdict

We left Nong Geng Ji thoroughly impressed by the diversity of flavours. The interplay of spicy, sour, and savoury notes truly captured the essence of Hunan cuisine — fiery yet balanced, bold yet nuanced. It felt like dining in mainland China without leaving Singapore.

Before you go, don’t forget to check out the gift shop near the entrance. You can even try on traditional Hunan headgear and costumes for a fun photo moment — a little cultural bonus after a hearty meal.

If you’re looking for a dining experience that excites the palate and offers something different from the usual Cantonese or Sichuan fare, Nong Geng Ji at Jewel is worth the trip.

Opening Promos

For a limited time, enjoy the following promos exclusively at Nong Geng Ji. Free gifts, vouchers, and sure-win draws await.

Soft Opening  ( Now till 17 October)

Get a $20 Voucher for every $80 Spend (cap at 3 vouchers).

Grand Opening (18-20 Oct)

A lion dance, ribbon-cutting ceremony, and a visit from 财神爷 (Fortune God) handing out red packets with random cash prizes and S$100 gift vouchers to shoppers

Special Discounts

18 October: 50% off all dishes
19 October: 40% off all dishes
20 October: 30% off all dishes

*Beverages and merchandise excluded

Disclosure
TWD was invited for a media review. All opinions are of our own.