When I first stepped into Nong Geng Ji at Jewel Changi Airport, I wasn’t expecting to fall this hard for Hunan food. But by the time I’d polished off the last spoonful of their silky pandan coconut jelly and glanced at the table scattered with empty plates of tofu, duck, and chicken, I knew I’d found a new favourite spot.
Every dish that arrived at our table felt like a story of fire, spice, and heart. The open-fire roasted chicken was smoky and tender- the kind of dish that instantly makes you pause for a second bite. The claypot mature kampong duck was rich and aromatic, its flavours deepened by the slow cooking. I especially loved the stir-fried tofu, its texture beautifully balanced against the heat of Hunan-style chilli. But the real surprise was dessert: the pandan coconut jelly with mango. Light, fragrant, and just sweet enough to cool the spice, the perfect ending to a bold, flavour-packed meal.
Even the merchandise corner was a joy to explore. Thoughtfully curated with Hunan-inspired keepsakes, it’s the sort of place where you can pick up a memento that feels genuinely authentic rather than touristy. It all adds to the sense that Nong Geng Ji isn’t just a restaurant, it’s a small, sensory trip to rural Hunan, right in the middle of Jewel.
Where heritage meets flavour
Founded in Shenzhen in 2017, Nong Geng Ji has grown into a global name with over 100 outlets worldwide. But this newest one at Jewel is special, it’s designed to capture the rustic soul of Hunan. The space glows with warm lantern light and wooden furnishings that echo a countryside home. There’s an easy charm to it, a mix of tradition and modern comfort that feels both transportive and familiar.
At the heart of it all is founder Chef Feng Guohua’s philosophy: cook every dish fresh and true to its roots. That dedication shines through, from the vibrant stir-fries to the signature open-fire chicken cooked right before your eyes. Each plate celebrates the balance of freshness, spice, and the deep, smoky notes that define Hunan cuisine.
Jewel-exclusive dishes to try
If you’re visiting, don’t miss the Jewel-exclusive menu highlights:
- Stir-fried Pork with Abalone and Chili (S$28.80) – A luxurious twist on a classic, combining tender pork, fresh abalone, and fragrant chilli.
- Steamed Chicken with Chinese Bayberry Vinegar (S$14.80) – Tangy, refreshing, and unlike anything you’ve tasted.
- Chef’s Signature Open-fire Roasted Chicken (S$24.80) – The must-try showstopper, smoky and juicy.
- Claypot Mature Kampong Duck (S$25.80) – Comfort in a claypot, rich with layers of slow-cooked flavour.
- Hunan Rice Noodles with Braised Sauce (S$12.80) – Hearty, spicy, and perfectly chewy.
- Pandan Coconut Jelly (S$5.80) – The light and fragrant finale every meal deserves.
Celebrating the grand opening with special offers
To celebrate its arrival at Jewel, Nong Geng Ji is rolling out a series of exciting promos you won’t want to miss:
Soft Opening (now till 17 October 2025)
Receive a S$20 voucher for every S$80 spent (up to three vouchers per guest).
Grand Opening (18–20 October 2025)
- 18 October: 50% off all dishes
- 19 October: 40% off all dishes
- 20 October: 30% off all dishes
(Beverages and merchandise excluded)
There’ll also be a lion dance performance, ribbon-cutting ceremony, and even an appearance by the Fortune God, handing out red packets and vouchers worth up to S$100.
Visit Nong Geng Ji at Jewel
If you love bold, authentic flavours and want a dining experience that feels like travelling through Hunan’s countryside, make your way to Nong Geng Ji at Jewel Changi Airport, #B2-235/236.
Trust me, between the food, the atmosphere, and the irresistible dessert, you’ll walk away full, happy, and already planning your next visit.
Also read: Why VivoCity B2 is now Singapore’s ultimate foodie playground
