There are airport meals, and then there’s Nong Geng Ji at Jewel Changi Airport — where the aroma of chilli oil and woodfire greets you long before you see the signboard.
The famed Hunan restaurant chain’s eighth Singapore outlet has opened its doors, and stepping inside feels like being transported straight to a countryside kitchen somewhere in southern China.
A little piece of Hunan at the airport
I visited the restaurant on a weekday evening, drawn by equal parts curiosity and nostalgia. I’ve always associated Jewel with shiny modern eateries, so Nong Geng Ji’s rustic, folk-inspired décor came as a pleasant surprise.
The interiors glow in amber tones — wooden beams, woven bamboo lamps, clay pots, and wall art depicting farmers and folk musicians. Even amid Jewel’s glass-and-steel grandeur, this space hums with the warmth of a Hunan village home.
The staff, dressed in simple uniforms reminiscent of traditional Chinese attire, move briskly between tables. It’s the perfect setting for a restaurant that aims to blend the homely with the global.
From Shenzhen to Singapore — a global comfort brand
Founded in Shenzhen in 2017 by Chef Feng Guohua, Nong Geng Ji has built a reputation for its unpretentious, robust cooking style. Over the years, it has expanded to more than 100 outlets worldwide, including in Hong Kong, Canada, Malaysia, and Singapore.
The Jewel branch, however, feels extra special. It’s not just another franchise; it’s a carefully curated showcase for travellers — an introduction to Hunan’s fiery soul food, complete with exclusive dishes, souvenirs, and even a corner selling Hunan-inspired trinkets and condiments.
My meal: rustic, fiery, and unforgettable
The first thing that hit me — quite literally — was the fragrance of Hunan chili. There’s an intensity to it that’s distinct from Sichuan’s numbing spice: it’s earthier, almost smoky, the kind that lingers without overpowering.
I started with the Steamed Chicken with Chinese Bayberry Vinegar (S$14.80), one of the Jewel-exclusive dishes. The chicken was tender and juicy, the tang of bayberry vinegar dancing lightly on the tongue — sweet, sour, and deeply aromatic. It set the tone for what would become a journey through layers of heat, smoke, and texture.
Next came the Stir-Fried Pork with Abalone and Chili (S$28.80), a signature creation by Chef Feng. Each bite offered the satisfying chew of pork balanced with the soft richness of abalone — a luxurious twist on the classic Hunan stir-fry. The heat built up gently, never harsh, coaxing rather than challenging the palate.
But the showstopper was the Chef’s Signature Open-Fire Roasted Chicken (S$24.80), cooked right in the open kitchen. Flames licked the bird as it turned slowly on the spit, filling the room with that irresistible charred aroma.
When it arrived at the table — crisp-skinned, golden, and glistening — it was impossible not to pause for a moment of appreciation. The first bite confirmed it: smoky, succulent, perfectly seasoned.
I also tried the Claypot Mature Kampong Duck (S$25.80) — slow-cooked, comforting, and deeply savoury — and the Hunan Rice Noodles with Braised Sauce (Dry) (S$12.80), which tasted like something straight out of a small-town noodle shop.
To finish, I cooled my palate with the Pandan Coconut Jelly (S$5.80), a Singaporean nod within this Hunan feast.
Freshness and philosophy
Throughout the meal, what stood out was the freshness. Every dish is cooked to order — no shortcuts, no reheating. Chef Feng’s philosophy of “authenticity through simplicity” comes alive here.
The vegetables taste freshly picked, the meats are full-flavoured, and even the sauces feel carefully balanced rather than mass-produced.
The restaurant’s manager proudly told me: “We still cook every dish the old-fashioned way, wok by wok.”
It’s a small statement, but one that defines Nong Geng Ji’s growing cult following.
Promotions and festivities
If you’re planning a visit soon, there’s even more reason to go. The grand opening celebrations at Jewel (October 18–20) promise to be lively — complete with lion dances, a ??? (Fortune God) handing out red packets and S$100 gift vouchers, and steep discounts (up to 50% off dishes on opening day).
And if you spend S$80 before October 17, you’ll receive a S$20 voucher — an easy excuse for a return trip.
A taste worth travelling for
As I sipped my chrysanthemum tea, I realised why Nong Geng Ji has struck a chord with Singapore diners. It’s not just about spice or novelty. It’s about comfort — the kind that feels both deeply foreign and oddly familiar.
In a city that celebrates global cuisine, Nong Geng Ji reminds us that authenticity isn’t about location, but intention.
Every fiery wok toss and rustic claypot here tells a story of a culture proud of its roots and generous in sharing them.
When I finally stepped back into Jewel’s main concourse, the contrast was almost poetic — from the warm, woody coziness of Hunan to the gleaming modernity of Singapore’s most famous terminal.
My taste buds tingled with spice, and my heart was full.
For anyone who loves bold, soulful Chinese food — or simply wants to experience a slice of rural Hunan in the world’s most cosmopolitan airport — Nong Geng Ji at Jewel Changi Airport is a journey worth taking.
Nong Geng Ji is located at 78 Airport Boulevard, #B2-235/236, Jewel Changi Airport, Singapore 819666.
For enquiries, call +65 6513 3203.
