Fu Xiang Signatures – Relive the Good Old Days Through Home-Cooked Local Dishes

Before popping by Fu Xiang Signatures for lunch, I was expecting the owner to be an experienced middle-aged man. To my surprise, I was greeted by Edric and Edwin, a pair of twin brothers in their early thirties.

When asked about the story behind Fu Xiang Signatures, Edric said, “It started from our parents and we wanted to continue the heritage.”

The two brothers have been helping out at their parents’ stall since they were kids. After finishing their studies, they went into other trades, but ultimately returned to F&B to carry on their parents’ legacy, and build the brand.

“It’s our parents’ hard work and we want to grow it and not let it go to waste,” the brothers shared.

Fu Xiang Signatures believes that everyone should have a taste of heritage, and relive the good old days through home-cooked local dishes that are made from scratch. “We do what we do because we love the food we grew up with — Creamy Lemak Chicken Curry, Tangy Assam Pedas Fish, Crispy Savoury Chicken Biscuit. Foods that we grew up with and are close to our hearts,” Edwin shared.

The Chicken Curry at Fu Xiang Signatures is prepared according to a recipe that has been passed down through generations. The key ingredient is the chilli paste which is a concoction of 21 ingredients. The staff takes 4 hours to peel, chop, and blend shallots, galangal, ginger, garlic, lemongrass etc. The brothers then spend 5 hours cooking the chilli paste, following a heavily-guarded recipe, in their central kitchen. In a wok of oil, Edwin sautés the minced aromatics — shallots, galangal, ginger, garlic, lemongrass etc — before adding curry powder to the mix. Edwin will then watch over the chilli paste patiently, as it reaches its aromatic peak. The chilli paste is then dispatched to all outlets to ensure consistency.

At the outlet, Edwin adds in chicken chunks, followed by the chilli paste, and coconut milk. When ready, the curry is perfumed by intriguing spices. The rich creation is prepared with a generous amount of coconut milk and isn’t overwhelmingly spicy.

A hearty serving of Curry Assam Fish Head in a classic clay pot arrived at our table. Just a whiff of its aroma set our hungry tummies rumbling immediately. Served with brinjal, lady’s fingers, and fried beancurd skin, the curry fish head looked exceptionally enticing. The lightly crisp beancurd skin was my favourite part — it soaked up the creamy curry very well! The rich gravy had a lovely consistency and paired really well with a bowl of piping hot rice. The star of the dish was, of course, the firm and fresh snapper’s head!

Before this dish was served, Edric proudly shared that the sauce of this dish tastes similar to salted egg yolk BUT ‘no salted eggs were harmed in the process of creation’. That certainly set the wheels in our heads turning. How, then, did they come up with the sauce? Well, I guess that’s a secret we will never know. The Emperor Cream Sauce Chicken features deep-fried chicken cubes coated in a golden velvety cream sauce. Aromatic curry leaves are added for more fragrance. Fried chicken with a great sauce always makes my day, and this dish was no exception.

Moving along with the times, Fu Xiang has put a modern twist on a few traditional dishes. The Chicken Biscuit Curry Rice is one of them. Expect deep fried chicken cutlet paired with a bowl of thick creamy curry. The chicken cutlet is coated with biscuit and fried till golden brown. Eat it while it’s hot and crispy!

If you are in the vicinity and craving for a good bowl of chicken curry, Fu Xiang Signatures is the place for you.

This post is brought to you by Fu Xiang Signatures.