A few days ago I stumbled on a hawker stall called Da Xi Ji Fan and tried one of their steamed dishes on a whim, it blew past my expectations so convincingly that I haven’t stopped thinking about it since. People like to say steamed food is bland and “too healthy” to be exciting, but this stall makes the kind of bowls that rival sautéed or stir-fried dishes for sheer flavor. Tonight I went back to satisfy the craving and, honestly, to test whether that first experience was a fluke. Spoiler, it wasn’t.
I ordered a trio that felt wonderfully comforting on a rainy evening, Steamed Pork with Lotus Root, Steamed Kailan, and a simple bowl of white rice. The bill came to SGD 8.00, which is very fair for the portion sizes, generous without being heavy, exactly the kind of value that makes Geylang Bahru Food Centre such a happy hunting ground for dinner.
Part of the charm here is how properly they steam, the bowls sit inside bamboo baskets, the lids trapping all the fragrant vapors so nothing dries out. When my pork dish arrived, a glossy pool of juices had collected on top, perfumed with what tasted like light soy, a little sesame oil, white pepper, and maybe a shy hint of ginger. The pork itself was tender and slightly bouncy, almost patty-like, and every spoonful felt homestyle, no rough edges, just warmth. The lotus root slices scattered over the surface added a crisp, delicate crunch that broke up the richness in the best way. I loved that contrast, soft, savory pork against fresh, snappy lotus root.
The Steamed Kailan was shockingly green and lively, the kind of color that tells you the greens were cooked quickly and well. Stems stayed juicy and snappy, the leaves turned silky without collapsing. A light garlicky sauce clung to everything, pooling at the bottom so you could drag each piece through a little umami before it met your chopsticks. I ate every last stem, no leftovers, no regrets.
Rice tied the whole meal together, it soaked up the pork juices like a sponge, turning each bite into a savory, slightly sweet mouthful. If you’re the mix-and-match type, take a piece of kailan, a bit of pork, and a spoon of rice and go all in, that’s the magic bite.
Ambiance-wise, Da Xi Ji Fan has the usual hawker energy, a friendly queue, bright signboard photos, and steam puffing from the baskets like small clouds. It’s clean and organized, and there’s a quiet confidence to the way the team works, no rush, just steady flow. The whole setup makes the food feel cared for, which matches how it tastes.
If I had a tiny preference note, I wouldn’t mind a few extra lotus-root slices for more crunch all the way through the bowl. But that’s me nitpicking a dish I already enjoyed a lot.
Overall, this dinner was proof that steaming doesn’t have to be timid, done right, it concentrates flavor, keeps textures honest, and lets fresh ingredients shine. For SGD 8.00, I walked away full, satisfied, and a little smug that I’ve found another go-to stall in the neighborhood. Next time I’m eyeing their other steamed combinations, there were a few on the board calling my name.
Da Xi Ji Fan, see you again soon, probably the moment the next craving hits!
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