The Place While the restaurant name is misleading, there is a Chengdu Restaurant along Amoy Street in Singapore (right opposite Kimme), which opened recently taking over the space of the now-defunct K Tower. The Sichuan restaurant is managed by two ex-bankers along with two Chinese head chefs to bring authentic Sichuan flavours to the table.
The Food The menu has a good mix and selection of dishes so it is a place to come in a bigger group ideally. One of the dishes which I have a vivid impression is the Spicy Grilled Frog Skewer (S$29.80), served on a straw boat with dry ice to capture the visual attention. I’m usually sceptical of such presentation antics as I am more concerned about the flavour of the dish. The frog skewer is tender, and flavour profile of the meat is quite similar to chicken for me. It is not too spicy, where the frog meat is brushed with traditional Sichuan sauce.
The Chilli Beef with Sweet Corn Base (S$24.80) is one sinful dish to order and be warned that it is very oily. The beef cubes are marinated in spicy Sichuan sauce though it could be spicier for me. In fact, I fancy the crunchy fried honeycomb corn pastry more, which is pretty addictive and bad for the waistline.
Another dish with an interesting presentation is the Pork Belly in Garlic (S$12.80), which is a traditional Sichuan dish. Served in a hanging rack style, have the tender pork slices along with the red chilli oil and garlic sauce.
One of the dishes I enjoyed more so than the others is the Beef with Pickles in Sour Soup (S$25.80), which is simple and straightforward. The sour soup is suitably spicy for me and is quite delicious to drink on its own. The thin slices of beef is very tender as well.
This is possibly the most elaborate dish I had at Chengdu, the Chengdu 12 flavours Chicken (Beggar Chicken) (S$36.80) is not named 12 flavours for no reason as it is served with 12 kinds of sauces. The chicken is marinated with Sichuan spices for hours, and stuffed with mushrooms. It is then wrapped in lotus leaf, tin foil, covered with clay and placed in a special earthernware jar which is placed near the entrance of the restaurant. The wrapped chicken is then baked over charcoal fire for a few hours for the chicken meat soak in the flavours. This dish is available in limited quantities and needs to be ordered one day in advance.
Rants The food leans towards the oily spectrum for me in general.
Will I Return Again? I am neutral towards Chengdu. Sichuan food is not one of the cuisines I will go for on typical days but if you are a fan of the Sichuan flavours, Chengdu is one restaurant to look out in the CBD enclave for its reasonable prices and flavours.
Make your reservations instantly at Chengdu here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 3.5/5
Hole in the pocket: 3.5/5
Overall Experience: 3.5/5
Monday to Saturday: 11am to 3pm; 5pm to 10.30pm
Closed on Sunday
Ranted by The Ranter