🥢 Oops, that so delicious.
🇨🇳 农耕记 Nong Geng Ji is a Hunan restaurant from Shenzhen with over 100 branches worldwide 🌍, and it has just opened its first Thai branch at CentralWorld, 7th floor, Atrium zone (the other branch is at Central Pinklao, G floor). The pitch is deep, proper Hunan flavour: heat with layers, not just heat for the sake of it. I'll say it straight: the food here is So tasty. 😋
📸 The highlight that made me grab my camera is the "hand-pounded green chili with century egg" 🥚. It comes in a traditional clay mortar, and a staff member brings the pestle and pounds it for you right at the table. Green chili gets crushed with chopped garlic and century egg until it all comes together: garlicky, with a fresh, tingly kick of heat. It's a little show at your table. If you like putting on a show, pound away, it won't take long 🔨
Pounded until fine, right at the table, just like this.
🌶️ Next up is the "Sichuan dried chili crispy chicken" (Sichuan Dried Chili Crispy Chicken), THB 248. Crispy fried chicken, tastes great, but dodge the chilies a bit because it's seriously fiery.
🫘 The veggie dish, "stir-fried long beans with minced pork and Sichuan chili", is really good. Fragrant, with Sichuan chili running through the whole plate.
🍆 "Stir-fried eggplant with minced pork" (Yu Shiang Eggplant) is one you should order every time you go to a Chinese restaurant. Stir-fried just right, fragrant and delicious, and so easy to keep eating with steamed rice 🍚
🍵 For a drink I ordered the flower tea. Fragrant and lovely too.
🍚 Another thing I liked: the freshly cooked rice comes in its own little electric pot for each table, not scooped from a big communal tub. You get hot rice all through the meal.
#NongGengJi #农耕记 #HunanChineseFood #CentralWorld #ChineseRestaurant #HunanCuisine #PoundedGreenChili
