Xinjiang flavours, hand-crafted in the heart of VivoCity — where the Tianshan mountains meet the South China Sea.
From the smoky cumin kebabs of Kashgar to the slow-stewed mutton of Ürümqi, Alijiang carries the spice routes of Xinjiang to Singapore. Our kitchen is led by chefs who trained in the Northwest, where lamb is grilled on poplar skewers and hand-torn noodles are pulled to length each evening.
Every dish is a small pilgrimage — from the bright sting of Xinjiang chillies to the long, sweet finish of dried apricot tea. Sit beneath our latticed lanterns and let the kitchen take you west.
Pulled to order each evening from a single piece of dough.
Lamb, mutton and grain-based dishes prepared without pork.
The legendary Big Plate Chicken — slow braised with potato and chilli.
Watch the spice tea be poured and the lamb be stoked from your seat.
From the smoky cumin lamb skewers of Kashgar to our legendary Da Pan Ji — every dish carries the soul of the Silk Road.
Big Plate Chicken — slow-braised with potato, chilli & hand-pulled noodles
Marinated on poplar skewers, flame-kissed with cumin and chilli
Fragrant Uyghur rice pilaf with slow-cooked lamb and golden raisins
Creamy 奶皮子 yoghurt — the sweet finish of every Silk Road meal
Follow us on Instagram for the latest dishes, behind-the-scenes kitchen moments and Silk Road stories.
#03-11B · 1 HarbourFront Walk · Mon–Thu & Sun 11AM–9PM · Fri–Sat 11AM–9:30PM