Nong Geng Ji 农耕记湖南菜 – China’s largest Hunan restaurant unveils its first Malaysian Outlet in The Exchange TRX, Kuala Lumpur.
Look at the crazy queue for the newly opened Nong Geng Ji at The Exchange TRX KL! This is the scene after a month of their opening, on a weekday dinner – full house, long queue. This renowned Hunan restaurant chain with over 100 establishments in China, has made its debut in Malaysia on 10 February 2024, following successful outlets in Vivocity and Raffles Place in Singapore. That being said, Malaysia is proud to be chosen as the brands’s third outlet in Southeast Asia.
Nong Geng Ji is first opened in Shen Zhen in 2017, founded by Chef Feng Guo Hua, who is more known as Uncle Hua by his peers. The luminary has over 30 years of culinary experience and has clinched numerous awards throughout his career, including the Chinese Culinary Master Award (2018) and the Chinese Hunan Cuisine Master Award (2015).
The chef is passionate about Hunan Cuisine and has made it his lifelong mission to promote its heritage beyond the borders of the province. As a chef, he boasts an unwavering commitment to using only native Hunan ingredients at the peak of their freshness and takes an uncompromising stand when it comes to food quality. This personal ethos of his inspires the way Nong Geng Ji is run – Employing traditional Hunan-style cooking techniques to let the natural flavours of the high-quality ingredients shine through. In fact, many of the ingredients at Nong Geng Ji TRX are imported from China, over 50% are from Hunan.
Nong Geng Ji is a social enterprise as well, working with farmers across China to help sell their agricultural products, in turn contributing to rural revitalisation. The restaurant chain has established its own supply chains in the various cities it operates in, exercising and maintaining control over the selection, procurement, transportation and preparation of ingredients. This helps the restaurant ensure that only the best-quality ingredients are served.
Browsing through the menu, Nong Geng Ji’s array of traditional Hunan dishes is what puts it on the map, we can now savour authentic Chinese flavours in the heart of Kuala Lumpur without travelling far. The restaurant’s three signature dishes including Stir-Fried Pork with Abalone and Chilli 鲍鱼辣椒炒肉, Stir-fried Beef with Dried Chilli 皱皮辣椒炒牛肉 and Signature Grass Fish Fillet with Chilli 招牌湖蝶鱼.
Stir-Fried Pork with Abalone and Chilli 鲍鱼辣椒炒肉 (RM68) is Nong Geng Ji best-seller, with more than 700,000 dishes served since its launch in June 2022. Tender, juicy pork belly slices, chilli and imported Hunan green peppers tossed over high heat to give off the sweet, natural flavours of the peppers, along with mild spicy kicks of chilli. Staff told us that as pork slices will produce grease on its own, we can enjoy the pork lard with rice – getting a taste of 猪油捞饭.
Some photogenic time with Stir-fried Beef with Fried Chilli 皱皮辣椒炒牛肉 (RM72) served in oversized bowl and chopsticks. Its fragrance comes from the specially imported Hunan Dried Peppers (皱皮辣椒) – fresh chillies are dehydrated, a process that intensifies their flavour. The chillies are then stir-fried over high heat with beef slices, heap over a bed of corriander underneath. Don’t be afraid of the dried chilli and corriander. Combine all well together and enjoy in one go, you’ll like it!
Signature Grass Fish Fillet with Chili 招牌湖蝶鱼(RM65) is another must-try at Nong Geng Ji – dressed generously with pickled chilli sauce. In Hunan, pickled chilli sauce is used in many dishes, and many chefs see it as an essential. A whole fish is filleted and then cooked gently with the sauce. Each slice boasts a delightfully chewy texture. This trademarked dish is also available in a non-spicy version that is suitable for kids.
Other recommended dishes include Steamed Fish Head with Chopped Peppers 双色剁椒鱼头 (RM69), Stir-Fried Preserved Pork with Crispy Radish 脆萝卜炒腊肉 (RM78), Tea Oil Braised Duck 茶油焖老土鸭 (RM98), Kampung Chicken with Abalone 鲜鲍鱼焖甘榜鸡 (RM118), Lotus Root and Spare Ribs Soup 莲藕排骨汤 (RM42); not to forget Mushroom Meatball Soup 鲜菇肉丸汤 (RM46) that both adult and children would love.
White Steamed Rice with Sweet Potato and Red Dates 高压锅红薯饭 (RM18/pot) – a popular order in Nong Geng Ji other than the white rice, and is not found in any other Hunan restaurants. Cooked and served in a pressure pot to ensure continuous warmth, suitable for 4 pax, or more. We find it rather filling.
1 Litre Nong Geng Ji’s Signature Lemon Tea 招牌柠檬茶 (RM14.90) to quench thirst.
Round up our meal with Deep Fried Glutinous Rice Fritters 糖饺子 (RM10). Surprise for the portion at this price, and it taste really good! Summergirl’s top favorite. Deep fried to golden brown, lightly crispy at the outside, chewy and stretchy, sprinkled with soy bean powder. If you love 红糖糍粑 which are now available in most hotpot restaurants in KL, you must order this.
Despite the liberal amount of chilli use, we find the spiciness bearable for dishes we tried. Not sure if the spiciness are fine tuned to suit locals’ tastebuds – gotta check out with staffs during our next visit.
Want to return for other delicacies such as Pan-Seared Green Chili with Century Egg 擂辣椒皮蛋 (RM28), Steamed Spare Ribs with Taro 香芋蒸排骨 (RM49), Glutinous Rice Cake with Brown Sugar 糖油粑粑 (RM8), Beancurd Skin with Eggs 鲜焖腐皮鸡蛋 (RM36) and more!
Nong Geng Ji Hunan Cuisine
Address:
农耕记湖南菜
Lot C.91.0 & C.92.0, Level C,
The Exchange TRX Mall, Persiaran TRX,
Imbi, 55100 Kuala Lumpur, Malaysia.
Operating hours:
11:00am to 3:00pm daily (Last Order 2:15pm)
5:00pm to 10:00pm daily (Last Order 9:15pm)
MRT access? Yes. Align at MRT TRX station.
