Ian Li
Google
The first thing that stands out here is how surprisingly authentic the flavours are. Compared to many places in Singapore, the food here leans oily and salty—but not in a bad way. It’s important to remember that Sichuan cuisine is naturally bold, oily, salty, and spicy—that’s what makes it so tasty!
The Mapo Tofu is well-executed. The doubanjiang, chili, and minced beef are all nicely balanced, and the tofu used is very authentic. The only slight downside is the lack of numbness from Sichuan peppercorns. But to be fair, if they added more, it might be too intense for local tastes.
The Twice-Cooked Pork is decent, especially the supporting ingredients. The pork belly itself feels slightly undercooked in the second round of cooking. The Yuxiang Shredded Pork is a bit too sweet, and the pickled chili flavour could be stronger.
The pork lard fried rice is fantastic—highly recommended. The pork lard and strong wok hei make the fried ricr incredibly fragrant and delicious. Be sure to eat it while it’s hot!
The stir-fried cabbage and dry pot frog legs are also very tasty—better than many other Sichuan spots in town.
All in all, this is a solid choice for authentic Sichuan food in Singapore. As someone originally from Sichuan and who can cook many Sichuan dishes myself, I think this place does a commendable job in bringing out the true flavours of our cuisine.
