Nai Nai Flavor 椿花奶奶 is yet another Chinese restaurant entering an already crowded China food scene in Singapore. But it caught my attention because it feels different from the wave of Sichuan and Hunan places that have been landing on our shores lately, with their mountains of dried chilli and tongue-numbing mala.

Nai Nai Flavor specialises in Hang Bang Cai (杭帮菜), the cuisine of Hangzhou in the Jiangnan region, which sits along China’s eastern coastline. That geography matters. It means the dishes share many of the features of Southern Chinese cuisine that many of us grew up eating.

Unlike the food found further inland, dishes from coastal communities feature lighter seasonings and simpler preparation methods that allow fresh ingredients to express themselves. The flavours feel familiar in some ways, yet distinctly different in others.

In Hangzhou, Nai Nai Flavor has built a strong following with a format centred on daily, in-house preparation, a discipline honed through its flagship operations in China. It is consistently ranked among the city’s top dining concepts on Dianping.

Its opening at i12 Katong marks its first and only outlet outside of China. Here, dough is made fresh daily, fillings are prepared from scratch, and dishes are assembled step by step in the kitchen. It is a method that prioritises control and craft over convenience, something that is increasingly difficult to sustain in a high-volume dining scene.

It is our first time trying the food and in a nutshell, we must say that we are looking forward to go back again soon!

Dim Sum Dishes

Youbu Style Egg Cake

If I had to pick just one dish to go back for, it would be the Youbu Style ...