Food Review: Cheflam’s (兰堂川菜) At Guoco Tower, Tanjong Pagar | First Overseas Outpost By Renowned Sichuan Master Chef Lam Shan

Posted on January 22, 2025 by theRantingPanda in Food

The Place New dining alert in Tanjong Pagar. Meet Cheflam’s (兰堂川菜), the first overseas outpost by renowned Sichuan master Chef Lam Shan which opened in Guoco Tower in the heart of Tanjong Pagar, celebrated for pioneering Sichuan Dongpo cuisine. With over 40 years of culinary expertise, Chef Lam showcases a refined tribute to Sichuan’s rich gastronomic heritage, reimagining its essence for the modern palate.

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The space of Cheflam’s Singapore is personified by a playful panda mascot, where you can spot the iconic panda perching over the wall at its entrance. With both indoor and outdoor seatings, the interior is casual and modern, decorated with panda paintings in a tribute to the brand’s Sichuan beginnings.

The Food I understand from the team that the Singapore menu is the same as the Chengdu outlets where the flavours stay authentic as it is. Expect Chef Lam’s renowned Gold Medal Kung Pao Chicken and more than 20 famed Sichuan dishes on the menu, starting from S$18.90.

I started with their signature Gold Medal Kung Pao Chicken (S$16.80), Chef Lam’s award-winning take on this classic dish. This is the dish which earned the Gold Award at the World Sichuan Cuisine Cooking Skills Competition, where the chicken is tender and there is a subtle sweetness and tanginess.

The Dongpo’s Golden Soup with Pickled Fish ($29.90) features Sichuan pickled vegetables where you get thinly sliced fish in a golden broth. The soup is surprisingly quite mild and not too spicy, but the flavour is still quite robust.

For a light and refreshing side dish, I think the Cherry Tomatoes in Osmanthus Honey (S$9.9) is a great palate cleanser dish.

Introducing after February 2025, I also tried the Sizzling Seafood Crispy Rice ($39.90) which features a crisp rice shell, carefully cracked by the staff upon serving.

Beneath the crispy rice is a medley of seafood including prawns, abalone and vegetables in a savoury sauce, where this dish kind of reminds me of our local Singaporean ‘Sheng Mian’ aka crispy noodles frequently seen in ‘Zichar’ stalls.

As part of Cheflam’s opening, there is an ongoing Weekend Promotion – 8 Signature Dishes at 50% off (limited to one signature dish per table) every weekend for one month from 25 January till 16 February 2025. The 50% applies to the highest priced signature dish.

Gold Medal Kung Pao Chicken (S$16.80)

Gold Medal Kung Pao Prawns (S$27.80)

Dongpo’s Golden Soup with Pickled Fish (S$29.90)

Chowhound Beef (S$48 served in Cloisonné Pot)

Geleshan Laziji (S$23.80)

Lam’s Signature Dongpo Pork (S$18.90)

Braised Dongpo Pork Knuckle (S$32.80)

Signature Fish-Fragrant Shredded Pork (S$15.90)

Rants The portions are relatively big and for couples, you might only be able to stomach a few dishes at most. There is also a strong aroma of the food in the air, which also means you will walk out smelling like food.

Will I Return Again? There has been a wave of Chinese restaurants which opened in Singapore in the past two years and Cheflam’s is the latest addition to town. If you are a lover of Sichuan flavours and prefer the milder side of things, this is worth checking out as I think it suits the Singaporean palate quite well. The prices are fairly reasonable too given that it is centrally located right above Tanjong Pagar MRT.

Make your reservation instantly at Cheflam’s here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 3.5/5
Ambience: 3.5/5
Overall Experience: 4/5