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Xiang Shang Xiang 湘上湘
Xiang Shang Xiang brings its Beijing-born Hunan cooking to Ocean Centre at Harbour City, sourcing ingredients direct from the province.
The kitchen works with some two dozen chilli varieties; the steamed fish head with pickled chillies is the centrepiece, with crispy-skin roast duck for the spice-shy.
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What to order: the steamed fish head with pickled chillies, layered with five fermented chilli varieties.