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Miss Ali sizzles with hot Xinjiang delights
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MISS Ali, a long-time favorite among Xinjiang cuisine lovers, has reopened its doors on the quiet stretch of Changle Road. This time, a more intimate, authentic vibe has been created in place of a modern, industrial–style space at its previous location on Yuyuan Road E.
Miss Ali’s new look resembles a street-side bistro. The two-level space is small but exudes a welcoming, unpretentious feeling, with carpets and decorative items sourced in the Xinjiang Uygur Autonomous Region hanging on the walls.
“I chose to move Miss Ali from a larger space to a much smaller, streetside space to reflect our original concept — a homey Xinjiang eatery offering authentic grilled skewers accompanied by a wide range of beers and alcoholic beverages. It’s all about relaxing, fun eating and drinking,” owner William Zhang said.
The menu is more straightforward, with a prime focus on different skewers you would find in a typical market in the region.
“You get sizzling hot skewers right from the grill in front of you. That’s the key,” he said.
I chose a bar counter seat, near the grill and spent long hours eating, drinking and chatting with Zhang, who often turns up to view proceedings at his newly opened restaurant.
Zhang is a great host and has inside knowledge of real Xinjiang cuisine, thanks to his Xinjiang wife, who conjures delicious recipes for diners.
There are several grill choices in addition to typical lamb skewers. The lack of photos may make it a little difficult to order unfamiliar items, but Zhang and his team are good at explaining the ingredients and stories behind them.
The iconic street snack, lamb skewers, is still the restaurant’s biggest star here. Chunks of mutton are ideally balanced with fat, while the lean parts are juicy and flavorful thanks to the amazing cumin seasoning. The cumin seasoning is the best type brought from Xinjiang.
Other must-try skewers include lamb liver, beef tongue and lamb kidney. The lamb fat melts away on the grill, leaving caramelized crispy bits that burst with savory juice in your mouth.
Don’t forget to order the most satisfying dish here — “big chicken,” an all-time Xinjiang cuisine classic.
Zhang proudly chose a cast iron pot to keep the dish warm for a longer time.
The chicken is stewed nicely in a rich broth that’s slightly spicy, while the potatoes are soft and had absorbed all of the flavors.
It’s recommended to add a bowl of yangchun noodles (the typical thin noodle from Shanghai) to dip in the broth after you’re done with most of the chicken and potatoes.
For beverages, Miss Ali offers a good selection of beers from the less commercially known variety.
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