Discover An Ji: A Famous Eatery Since the 1960s in Singapore's Chinatown

An Ji: A Culinary Icon in Chinatown

The Chinatown Complex Food Centre is a bustling hub filled with a myriad of food stalls, and each visit leaves me overwhelmed by the variety on offer. Every time I go, I discover something new. This trip, An Ji stood out as a 'highlight,' featuring two stalls proudly marked with the phrase ‘Recommended on TV’. I simply had to stop and admire their extensive menu boasting around 43 dishes.

In fact, An Ji is not a new name at all. Before the Chinatown Complex was built, the current owner's grandmother started her hawker business back in the 1960s. During the era of black-and-white television, her menu was quite simple, featuring hor fun, crispy fried egg noodles, and fish head bihun. Today, the menu has expanded fourteenfold!

Mouthwatering Dishes at An Ji

I knew that the fish head bihun was one of An Ji's signature dishes, but as a regular consumer of it, I decided to skip it this time and try something different. I started with the crispy beef noodles (S$6), available in sizes of S$8, S$12, and S$15. Although I’m not a fan of disposable plates, the dish looked incredibly appealing with slices of beef resting atop a golden bed of crispy noodles and fresh greens. It reminded me of little bird eggs nestled in a nest.

Before mixing in the sauce, I sampled the beef and noodles separately. The beef was tender, seemingly marinated in just the right spices to enhance its softness without losing its natural flavor. The noodles were delightfully crunchy and satisfying to chew. Surprisingly, they retained their crispiness even after being coated in sauce, something many other places struggle to achieve.

The sauce had a mild peppery flavor, and while I didn’t taste any heat right away, it made for a fantastic start overall.

Salted Fish and Pork Tofu

Next, I tried the salted fish and pork tofu (S$10). A soft piece of tofu sat in the middle, topped with pork and salted fish, all smothered in a thick sauce. After sampling a piece of salted fish, one of my friends was taken aback, mistaking it for pork fat due to its enticing golden hue. I couldn’t help but laugh at his reaction.

As I tasted this dish, it felt comforting with its combination of various textures. The tofu was like a blank canvas, blending beautifully with the salty flavors of the fish and meat. This dish was genuinely delightful, offering a light yet satisfying experience with the crunch of the vegetables beneath.

Other Dishes at An Ji

Next up was the fish hor fun (S$6 for a small portion). This dish was presented just like the crispy beef noodles, only with fish replacing the beef and crispy noodles swapped for hor fun. It was even more flavorful, thanks to the heat from the wok, which imparted a delicious smoky aroma. The hor fun retained its moisture well, soaking up the sauce beautifully.

We also ordered some stir-fried greens (S$6) to balance out the richness of our two main dishes. The vegetables were lightly sautéed with minced garlic and a hint of sauce, perfectly complementing our meal.

An Ji's Customer Base

An Ji is perfect for those who love traditional Cantonese cuisine. The steamed fish options are also great for anyone seeking lighter flavors. If you're dining in a group and craving zi char, the restaurant offers plenty of other dishes, such as cereal prawns (S$12) and prawn sauce chicken (S$10).

How to Get to An Ji

An Ji is located within the Chinatown Complex Food Centre. The nearest MRT stations are Chinatown (NE4/DT19) and Maxwell (TE18). You can also take a bus and alight at Maxwell Stn Exit 2 or New Bridge Ctr.

Our Verdict on An Ji

The answer is yes! If I return to this area and crave zi char, I will definitely order all the dishes I tried. After six decades of operation, I’m eager to find out what makes their fish soup an integral part of local cuisine, and I’ll save that for my next visit. I hope they will replace the paper plates with proper serving utensils.

Article adapted from: Seth Lui Food