I used to frequent Quan Xiang Yuan previously with my aunt since I was a kid. Apparently, this is one of the oldest Hokkien restaurant in Singapore, founded since the 1930s.
First up, we tried Quan Xiang Yuan’s traditional Prawn Roll ($8), handmade using pork, prawn and spice mix. It was well battered (fish-and-chips style) and juicy on the inside. Most prawn rolls tend to be a bit dry inside due to the frying but this one was still supple.
We also had the Fish Maw Sea Cucumber Stew ($20), a must order every time we visit a Hokkien Restaraunt. This particular stew had a lot of the ingredients – Fish Maw, Sea Cucumber and Mushrooms so this is good value for money in terms of the amount of ingredients. However, the taste was just average for me.
We couldn’t decide between the Fried Hokkien Noodles ($6) and Fried Hokkien Beehoon ($6) so we ordered both in small portions to share. The noodles were definitely traditional, but I think all 4 of us unanimously preferred the Beehoon! The thick beehoon was textured more like angel hair, springy (and not soggy like the noodles), and the sauce flavour blended nicely with the beehoon.
The final dish was the Hong Shao Tofu 红烧豆腐 ($12), made from white tofu which my dad likes. Also full of ingredients – prawns, mushrooms, bamboo shoots and tofu.
Overall, I felt that all the dishes lacked an “oomph” in the flavour. While all the ingredients that are supposed to be cooked are in, and they do not stinge on the ingredients and gravy, I still think in terms of Hokkien food, Quan Xiang Yuan pales in comparison to Beng Hiang @ Amoy Street, which was slightly cheaper as well.
Quan Xiang Yuan 泉馨园 (Jing Ji) Seafood Restaurant
Address: 252 Jalan Besar
Operating Hours: Daily: 11:30 – 14:30, 17:30 – 23:00