Hunan restaurants are almost as numerous as Dongbei restaurants in Huai Kwang, although the food they serve is radically different from that of frost-bitten Manchuria. Hunan is a landlocked province in south-central China just beyond the Nanling Mountains. The humid climate is mitigated by bold and spicy flavours, which are often combined with sour or fresh tastes.
Ren Ren Xiang operates two branches on Pracharat Bamphen Road. The restaurant name is a tad poetic: Ren Ren means ‘everybody’ and Xiang refers to the main river that runs through Hunan, symbolising the province’s culture.
Inside, you’ll find more poetic food-related idioms written on the walls in big characters. The decor is purposefully rustic, with wooden seats and red table clothes employed to invoke the ambience of a predominantly agrarian province. However, it’s not all old-school, as, just as in Old Dongbei Mother’s Dumpling House, Ren Ren Xiang uses digital menus with pictures and English translations.
Specialities tend to be meaty, including beer duck and fried pork with chillies, although there are plenty for vegetarians to enjoy including aubergine and green beans with chillies and egg-fried bitter gourd (one of the few dishes not marinated with chillies on the menu).
Ren Ren Xiang also dishes up some fine cold dishes including fuzhu, cold dried rolls of soybean curd marinated with Hunan spice.
Time Out Tip: Southern Chinese portions tend to be smaller than in northern-style restaurants, so it’s wise to order more.
Chinese Name: 人人湘小碗菜 Ren Ren Xiang Xiaocai