I posted a quick glimpse of dinner onto Snaps and, LOL, a few Hive friends immediately messaged to say I’d triggered their cravings. Can’t blame them, tonight’s bowl was the kind that makes you lean in for a better sniff before the first bite, then keep leaning in until the spoon hits the bottom.
I went to the Geylang Bahru Food Centre, a spot I’ve been circling for a while. The stall: Da Xi Ji Fan, a little steamer wonderland stacked high with bamboo towers. I’ve walked past their queue many times, but only tonight did I finally join it. Best decision I’ve made this week, and my wallet agrees, SGD 6.00 for a complete, comforting bowl with a side of rice. Value hunters, take note.
The star arrived still steaming: tender chicken, thick-cut shiitake mushrooms, and a few slices of Chinese sausage in a light savory broth. On top, a generous amount of shredded ginger released that warm, spicy aroma that makes you feel cozy just by breathing. The presentation is simple but appetizing, nothing fussy, just honest, glossy ingredients peeking out from the steam.
First spoonful, and I could already tell why people queue. The broth is gently robust, almost like a very light soy sauce, a hint of sweetness from the sausages, and the clean heat of ginger tying everything together. The chicken is soft without turning mushy, with enough bite to feel meaty and satisfying. Those shiitakes? Meaty in their own right, with that deep woodland flavor and a springy cap that soaks up broth like a sponge. I loved how the Chinese sausage added little bursts of sweet-umami richness; every time I snagged a slice, the whole mouthful brightened up. And the steamed meat brought a pleasing bounce that kept the textures interesting all the way through.
Steamed dishes can sometimes read as “healthy but simple,” yet this one is so flavorsome. It doesn’t shout, it simmers. You taste the ingredients instead of a heavy-handed sauce, and it leaves you feeling light, not sleepy. The ginger deserves a special applause, beyond aroma, it keeps the broth lively so each bite stays fresh, not flat. When you pour a spoonful over plain white rice, the grains drink it in and turn glossy, giving you that perfect rice-to-broth ratio that makes the next bite almost automatic.
Service-wise, the stall runs like an engine: order, watch your bowl get stacked into the steamer, and a few minutes later you’re off to your seat with a tray that smells like comfort. No wonder the line moves but never disappears. Their menu boards show a whole lineup of steamed options, which makes sense, this place clearly leans into a “tasty and healthier” lane without charging a premium for it.
Overall, I’m very pleased with tonight’s dinner. Six dollars for quality ingredients, balanced flavors, and a satisfying portion feels almost old-school in the best way. I left content, not heavy, and just a tiny bit smug that my quick Snap caused some delicious FOMO. I’ll be back to explore the rest of Da Xi Ji Fan’s steamed range, if the mushroom-and-sausage combo is this good, imagine what they can do with fish or herbal chicken.
Note to future me: arrive a bit earlier, bring an extra stomach, and don’t forget to snap the bamboo steamer stacks, they’re a mood all by themselves.
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