Northern Chinese Cuisine

Beautiful Golden Roasted Duck ($52++/half) from 藝Yì by Celebrity Chef Jereme Leung.

As the name suggests, dishes here are presented like works of art, reflecting the beauty and age old artistry of Chinese cuisine. The brush of gold on the crispy duck skin did just that, and they were served with a variety of rainbow pancakes.

The fermented bean sauce served was interesting and came in two versions: one salty and one sweet with roses. Both complemented the duck well!

The taste of the duck was good, but was superseded by the visual flare of the dish.

Hand in Hand has been around since 2004, bringing authentic northern Chinese cuisine to Singapore. Everything is hand-made and fresh, and prices are very reasonable too!

Pictured is the braised tofu ($8++) with a nice fragrance of peppercorn spices and just slightly spicy. Do note that this dish might be very bland for some, as they don’t really put salt in this (or maybe just this time?). But I still enjoyed it because it brought out the clean tofu taste more as a result.

Hand in Hand has been around since 2004, bringing authentic northern Chinese cuisine to Singapore. Everything is hand-made and fresh, and prices are very reasonable too!

Pictured is the scallion pancake 葱油饼 ($5++), fragrance of the scallions were there, and it was not overly stuffed with scallions like some found elsewhere. I like that it wasn’t too oily so we could finish it without feeling stuffed.

Hand in Hand has been around since 2004, bringing authentic northern Chinese cuisine to Singapore. Everything is hand-made and fresh, and prices are very reasonable too!

Pictured is the XLB ($5++/5pcs) which was filled with soup! It was tasty though I hoped the skin was a bit finer.

Hand in Hand has been around since 2004, bringing authentic northern Chinese cuisine to Singapore. Everything is hand-made and fresh, and prices are very reasonable too!

Pictured is the deliciously juicy and crispy fried dumplings with shrimp and leek ($7.80++/8pcs). Really like this dish because of the thin golden crunch at the base. It resembles how some Japanese gyoza are presented but theirs is a ‘netted’ structure which makes it much airier, crunchier and not as filling! Highly recommend this dish 😋