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Discovering Taiwanese Flavors Right in Singapore: Kiang Kiang Taiwan Teppanyaki

Over a decade ago, I stumbled upon the Shihlin Night Market in Taipei during my first trips to Taiwan. Amidst the bustling atmosphere, I found a small stall serving steak with noodles on a sizzling hot plate. I heard there’s a place in Singapore that offers a similar experience, so I couldn’t resist trying it out.

This stall is located at 325 Woodlands Street 32, opened by Duncan Hsu, a former hotel chef from Taipei, along with his wife, Cherry Tan. When I asked why they chose Woodlands, Cherry laughed and said it was because they lived nearby and the rent wasn’t too expensive. Duncan has nearly 20 years of experience working in prestigious hotels like Evergreen Laurel in Taipei. Their kitchen operates with a level of professionalism and rhythm that rivals larger restaurants. Although Duncan can be a bit stern when directing his staff, it’s only because he is very particular about achieving the perfect doneness for his dishes.

Trying the Dishes at Kiang Kiang Taiwan Teppanyaki

I started with the most expensive item on the menu - the Australian ribeye steak priced at 13.50 SGD. The steak came with teppanyaki noodles and black pepper sauce, as suggested by Cherry. The beef was tender, juicy, and perfectly cooked, even though I was busy snapping photos. However, there were a few bits that needed a bit more chewing due to some gristle.

The spaghetti was perfectly al dente, soaking up the flavors of the black pepper sauce, and combined beautifully with the fried egg and beef for a fantastic harmony of tastes. Next, I tried the pork collar for 9.50 SGD, topped with mushroom sauce and basil.

While eating, I thought that if they could infuse the basil directly into the sauce or marinate the meat beforehand, the flavor would be even more pronounced. Nevertheless, the pork was delicious and not dry at all. The mushroom sauce had a stronger garlic flavor than I expected, but perhaps that’s just the Taiwanese style.

Ending with Halibut

Finally, I always enjoy something light, so I ordered the halibut priced at 13.50 SGD, served with white rice and stir-fried teppanyaki bean sprouts. The halibut was tender, each bite melting in my mouth while still maintaining its firmness, a delightful contrast to dory fish.

My experience at Kiang Kiang Taiwan Teppanyaki showed me that Taiwanese cuisine remains incredibly appealing. Duncan shared that such stalls are gradually disappearing in Taipei, which is why he wants to preserve and promote this culinary tradition. He has also opened a second branch in Bedok.

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