[food review] Curry Party at Fu Xiang Signatures

Fu Xiang Signatures is best known their signature heritage curry dishes/recipes which were passed down from the family’s pioneer generation. This eatery place is currently helmed by the second generation - Edwin and Edric, who strives to keep their parent's tradition alive.

Fu Xiang Signatures brings back the good old days and comfort from local food heritage. This particular outlet we visited was at Vivocity's Food Republic, and it has its own seating area.

Before the tasting commenced, both Meryl and myself had fun during our hands-on cooking segment, which was hosted by Chef Edwin. YAY! We each made Salted Egg Cream Sauce!

Time for the tasting...

The Sambal Crispy Pork was super addictive, yet is somewhat spicy. Luckily I ordered their homemade Calamansi drink to beat the spiciness, as well as to quench my thirst at the same time!

As I mentioned, the traditional curry recipe was passed down from an older generation, and it has stayed with the family all these years! The key ingredient is the chilli paste which is a concoction of 21 ingredients. I love the aromatic taste of the thick curry sauce which goes so well with a plate of white rice! Curry lovers should not give it a miss!

The Emperor Cream Sauce Chicken really made my day, as it tasted delicious. The deep-fried chicken cubes were coated in a golden velvety cream sauce, and though it tasted similar to Salted Egg sauce, Chef Edwin remarked that there was no trace of salted egg in his recipe at all!

Next up, was the Fu Xiang's Chicken Biscuit. The chicken meat was battered with crushed biscuit crumbs, and this recipe was created way back in the 70's! I love the unique. I love the unique taste of sweetness from the crispy chicken cutlet as it was enhanced by the biscuits, and it went well with the thick and creamy curry sauce. This is just like our very own Singapore's version of 'Tonkatsu'! LOL! All of us simply enjoyed it during the tasting session.

Lastly, a hearty serving of Curry Assam Fish Head in a classic claypot was served to our table. The fish head with accompanying ingredients such as egg-plant, lady fingers and fried beancurd skin was soaked in yummy cream curry. The rich gravy had a perfect consistency to it, and it paired up well with a plate of piping hot white rice!

I had a great curry party, and our tummies were happy and felt satisfied. Thanks Rachel, for the lovely invite! Also thanks to Elfin and Fu Xiang Signatures for hosting!