Chengdu Restaurant is proud to launch its brand-new autumn- and winter-themed dishes. Doling out authentic Sichuan cuisine, the restaurant is helmed by Chefs Qing Jun and Jing Xiao, both of whom have experiences working at famous hotels and restaurants, and have served celebrities and esteemed dignitaries throughout their careers.
Start off with an array of dishes that straddles the line between cold and hot. The Ice Ball with Whelk ($24.80) features a slightly crunchy sea snail fried with fresh green and red chillis, which impart a hint of spiciness. The dish’s aesthetic is also stunning, as it is served in an exquisite ice sculpture.
Invigoratingly crunchy, briny and salty, the Homemade Pickled Radish ($9.80) makes for a simple yet gratifying cold appetiser. Pickled vegetables are an important part of Sichuan cuisine, and they are usually paired with rice. The refreshing radish cuts through the grease. Another popular Sichuan dish, the Stuffed Lotus Root with Prawn ($26.80) features sliced lotus root, each layered with seasoned prawn paste on one side. Then, it is lightly fried in a spicy sauce with red and yellow bell peppers. Texturally, the sweet lotus root lends a crunch to the flavourful and bouncy prawn paste.
Turn up the heat with the next line-up of dishes. Featuring a generous amount of red dried chillis, the broth of the Spicy Crab ($46.80) is cooked with cauliflower, potato and cucumber.
The spiciness is balanced with the sweetness of the crab. Continue the indulgence with the Spicy Pork Ribs ($18.80). The ribs are first blanched in water with star anise, coriander, peppercorn, ginger and spring onions. Then, it is tossed with the traditional Lao Gan Ma sauce that lends a spicy and savoury note.
Crispy on the outside and fluffy on the inside, the tubers of the Beggar Potato ($12.80) are first boiled, then coated with a secret-recipe mix of 20 spices before they are deep-fried. Chilli powder and cumin powder are then sprinkled atop the spherical hunks of potato for a fiery and earthy punch.
No visit to a Sichuan restaurant is complete without a mala dish, and Chengdu Restaurant’s Spicy Mala Pot ($19.80) is bound to please. The quick-fried dish showcases a variety of spices, dried and fresh chillis, potato, luncheon meat, prawn and lotus root. Temper it with the Yuzu Jelly ($3.80), a cooling and refreshing dessert imbued with the yuzu’s citrusy note. It is also accompanied with sweet watermelon cubes.
About Chengdu Restaurant
Chengdu Restaurant is opened by young bankers Stella Wang and Ma Jie, who quit their high-flying careers in finance to pursue their passion in the F&B scene. The kitchen is helmed by Head Chef Qing Jun. At age 25, Head Chef Qing Jun already has 10 years of culinary experience, working under esteemed names and at many five-star hotels. His illustrious career started with Chef Lan Minglu, a widely respected leader in Sichuan cuisine and a member of the Sichuan Provincial Association for Famous Chefs. Chef Qing Jun went on to serve delegates and celebrities such as Jacky Cheung and Jay Chou during his stint at Beijing Jianghu Hotel.
Also on the team is Chef Jing Xiao, who has 12 years of culinary experience under his belt, working at many big hotels and famed restaurants in Sichuan such as Qiao Jiangnan and Dafangyuan JiuDian, with a regular clientele of high-end corporate clients and national leaders. Chef Jing Xiao is also a consultant specialising in Sichuan cuisine for many brands and restaurants.
Under the leadership of these two renowned chefs, diners can expect a wide repertoire of fiery and authentic Sichuan cuisine at Chengdu Restaurant.
Address: 74 Amoy Street, Singapore 069893
Seating Capacity: 120 pax, 2 private rooms
Operating Hours: Mon – Sat: 11.00am-3.00pm, 5.00-10:30pm. Closed on Sunday
Telephone: +65 6221 9928