SO DO FUN (蜀都丰) @ Guoco Midtown - Award-Winning Sichuan Cuisine With 17 Years Experience

With over 100 outlets in China, SO DO FUN (蜀都丰) has newly landed on our island with its first branch on the ground floor of Guoco Midtown, in Bugis.

The restaurant prides itself on using the freshest ingredients, which are air-flown and delivered daily. The extensive menu offers key signatures, sides, chilled dishes, and Sichuan hot dishes, with a good mix of spicy and non-spicy options to cater to all diners.

Boiled Live Fish in Spicy Broth 4.2/5

The classic Sichuan dish, Boiled Live Fish in Spicy Broth ($42.90 for 2 Pax Portion), is their top-selling item. It features tender fish slices in a spicy and numbing broth made with a generous mix of peppercorns, chilli peppers, and a blend of aromatic spices. We saw reviews on the fish being bony, but we didn't face that issue on our visit. While some may find it oily and salty, we found it authentically rich in flavour and thoroughly enjoyed it. I particularly liked the addictive lingering heat! The fish came with beansprouts, beancurd skin, and kelp. Definitely get white rice to go with this.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

Next came the Grilled Prawns with Vermicelli and Minced Garlic ($21.90), served in a claypot on a gas stove. After pouring in a housemade sauce, the lid is placed back on and set to continue cooking. Once the timer was up, it was ready to be eaten. My dining companions loved the garlicky base, the vermicelli that had soaked up the flavour, and the well-cooked prawns.

Spicy Boiled Clams 4/5

The Spicy Boiled Clams ($18.90) came with decent clams, beansprouts and a couple of prawns. We found the spicy base here similar to the Boiled Live Fish in Spicy Broth. Hence, if you're already ordering the fish, you can skip this and try their other dishes instead.

Green Pepper Stir-fried Eggplant 4.5/5

The Green Pepper Stir-fried Eggplant ($14.90) was an interesting and well-seasoned dish. Even one of my dining companions, who is not usually a fan of eggplant, commented about liking it. Unlike the usual soft texture, the sliced green eggplant was firmer.

Pickled Radish Stewed Duck Soup 4.5/5

The soulful Pickled Radish Stewed Duck Soup ($19.90) felt like a warm hug on a cold day. The portion comfortably feeds 3-4 pax, and we all agreed that the clear, sour-savoury soup was one of the best we've had in a while.

Chilled Spicy Chicken 3.8/5

I was less a fan of the Chilled Spicy Chicken ($12.90). The chicken's texture was a touch dry, and the vegetables laid below didn't soak up the Sichuan flavours well.

Lipu Yam with Scallion Oil in Pot 4/5

The Lipu Yam with Scallion Oil in Pot ($12.90) was surprising. While it looked unassuming, the smooth yam and savoury starchy sauce complemented the white rice well. As they are thickly sliced, this works better as a sharing dish.

House Special Fried Rice 3.5/5

Even though the House Special Fried Rice ($11.90) was fried thoroughly in lard and turned out fragrant, we found it too pricey because it did not include any other ingredients.

Xuan Zi Cold Glass Noodles 3.5/5

We were looking forward to trying the Xuan Zi Cold Glass Noodles ($8.90), but we thought the texture could be better, as these broke off more easily.

Green Peppers with Preserved Egg 3.8/5

We were curious about So Do Fun's Green Peppers with Preserved Egg ($12.90). The preserved egg wasn't as distinct in its usual pungent flavour, while the green peppers lent a herbaceous note with a mild heat.

Jasmine Lemon Tea 4/5

We each had a cup of their fragrant and mildly sweet Jasmine Lemon Tea ($3.50), perfect for washing down all the rich and oilier flavours.

Mini Glutinous Rice Ball in Fermented Rice Wine 3/5

For desserts, we had both a cold and a hot item. For the former, we ordered the Mini Glutinous Rice Ball in Fermented Rice Wine ($3.90). This was served hot with an egg mixed into the rice wine, but the fermented rice wine was not as distinct as we would have liked.

Brown Sugar Ice Jelly 3/5

The Brown Sugar Ice Jelly ($3.90) was our cold dessert, which we’ve had better renditions of.

Most dishes at SO DO FUN are served in big portions. I recommend dining in a group in order to try and share more items. We enjoyed our meal but would skip the desserts and just go for the recommended signatures.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


SO DO FUN 蜀都丰
Midtown House
120 Beach Road
#01-01
Singapore 189769
Tel: +65 6550 2335
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Nearest MRT: Bugis (EW, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 4pm, 530pm - 1115pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Japanese Omakase Till 31 May 2024, Featuring Lobster Tail, Chutoro, and Uni Hand Roll

From now till 31 May 2024, G Izakaya at Golden Mile Tower is offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices.

It took us a while to locate the restaurant. When facing Golden Mile Tower, veer to the left instead of entering from the main entrance. The cosy 10-seater omakase space is next to their larger izakaya dining area.

Welcome Drink

We were each given a shot glass of Butterfly Pea Welcome Drink to start. I would have liked this a lot less sweet.

Hotaru Ika with Yuzu Miso

The starter featured Hotaru Ika with Yuzu Miso. Hotaru ika, currently in season, boasted a rich and briny flavour. It harmoniously paired with the zesty yuzu miso.

Lobster Tail with Uni Paste & Pan-Fried Scallop

The succulent Lobster Tail was served warm and accompanied by an intriguing combination of uni paste, pan-fried scallop and tempura bananas. This unexpected mix of elements was surprisingly likeable, with the sweetness from the lobster and banana complementing the umami notes of the uni paste.

3-Kind Sashimi

Next was 3-Kind Sashimi, with fresh and thick cuts of Shima Aji, Akami and Otoro.

Gindara Saikyo with Sweet Potato

Following that, the chef presented us with the Gindara Saikyo with Sweet Potato. The miso cod was firm yet flaky, and despite the side of shiokoji dressing, we found it to be adequately flavourful on its own.

Noresore with Mozuku Seaweed

I was excited to try the chef's palate cleanser of Noresore with Mozuku Seaweed, as I had never tried noresore (young conger eel) before. The noresore was light with a subtle sweetness, refreshing when paired with the tangy vinegared seaweed.

Isaki

The next part of the omakase was the 6-Piece Nigiri Sushi. First was Isaki, a lean cut white-fleshed fish.

Madai

The Madai was served next. The sea bream was mild with a clean sweetness and became one of my favourites.

Hirame

The chef lightly torched a piece of engawa for our third sushi to add on top of our Hirame.

Chutoro

The Chutoro was served with slender strips of delicate young spring onion, which I found particularly enjoyable. The fatty cut of chutoro melted in the mouth.

Hotate

Lightly dressed in soy, the plump and fresh Hotate will satisfy scallop lovers.

Uni

The last of our 6-Piece Nigiri Sushi was also a highlight of the meal. The luxurious mouthful of Uni hand roll was layered with sushi rice, chutoro, and a generous scoop of uni, all finished with a spray of gold dust. This was a flavour explosion of the sea.

Pumpkin Fish Soup with Fish Curd

The soup course varies daily, and during our visit, we were served the Pumpkin Fish Soup with Fish Curd. With its thicker consistency, the warm soup was a comforting closure before desserts.

Pineapple Sherbet and Warabi Mochi

The desserts didn't quite match the preceding dishes. We tried the Pineapple Sherbet and Warabi Mochi; while the sherbet was refreshing, it was pretty average.

Pineapple Sherbet and Warabi Mochi

The homemade warabi mochi paired with azuki beans was better, but the combination was slightly too sweet for my liking.

8-Course Omakase 4.5/5

At this 1-for-1 price point, G Izakaya's omakase offered excellent quality and value. Overall, I thoroughly appreciated the thoughtful curation of the dishes and the quality of the ingredients. I particularly liked how the ingredients' natural flavours are allowed to shine without being overshadowed by additional seasonings.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

Madame Fan @ The NCO Club - A Mythical Spring Odyssey at Madame Fan this Lunar New Year

Madame Fan welcomes the Year of the Dragon by rolling out their meticulously crafted festive Spring creations. From 15 January to 25 February 2024, diners can select from dine-in Set Menus (from $108 per pax) and a la carte items, highlighting elevated modern Cantonese dishes made with premium ingredients.

Additionally, a special Lunar New Year Edition of the restaurant's Dim Sum, Drink Sum Brunch (from $118 per pax), will feature items such as Steamed Black Truffle Dumpling with Wild Mushroom and Crab Roe Har Gao alongside Madame Fan's Signature Salmon Yu Sheng and new-to-menu cocktails. This will be available from 10 to 12, 17 to 18 and 24 to 25 February 2024.

For our dinner, we sampled highlights from the various menus.

Bountiful Blessings Lobster Yu Sheng 4.2/5

Exclusively available for dine-in, the Bountiful Blessings Lobster Yu Sheng ($238 serves 8 persons) is presented with the traditional Chinese character of the dragon 龍. The star here was the fleshy and sweet chunks of Australian Lobster paired with an assortment of other fresh ingredients.

This refreshing modern take was vibrant yet pleasingly light, with the combination of homemade bak kwa, crispy lotus root slices, green mango, longan, pomegranate, guava, apple, mango and grapefruit, dressed in a Honey Grain Mustard Yuzu Yogurt sauce.

Madame Fan’s Prosperity Poon Choi 4.5/5

Another must-have for Lunar New Year would be poon choi. Madame Fan's Prosperity Poon Choi (from $438 for 5 pax) contains top ingredients of abalone, sea cucumber, scallop, and tiger prawns simmered with premium yam in a homemade abalone broth. The base is slow-cooked for over four hours, further enhanced with the addition of a roasted pork knuckle.

The Poon Choi is available for takeaway as well. Diners can opt to upgrade to the Prosperity Poon Choi Bundle ($698 for 6 pax), which includes Abalone Yu Sheng, Wok Fried Glutinous Rice with Preserved Sausage, Dried Shrimp and Yam as well as Pan Fried Nian Gao with Coconut Crumb.

Geoduck with Japanese Cucumber, Black Fungus, Aged Vinegar 4.5/5

The chilled Geoduck with Japanese Cucumber, Black Fungus, and Aged Vinegar ($68 per a la carte portion) was an inviting starter, with the sweet and crunchy geoduck complementing the mild acidity from the aged vinegar jelly.

Sea Urchin Shumai 4/5

Aside from the Geoduck, we also had the Sea Urchin Shumai, which is recommended to enjoy in a mouthful.

Imperial Bird’s Nest Golden Broth 4.8/5

One standout dish for me that evening was the luxurious Imperial Bird's Nest Golden Broth. This slow-cooked velvety broth boasted rich umami flavours and was elegantly adorned with bird's nest, fresh crab meat and roe. The touch of crispy shreds of scallop added an extra layer of indulgence.

Braised Giant Grouper 4/5

Chef's Braised Giant Grouper was presented with its fish skin, beancurd fupi, and chu hou sauce. While the Cantonese preparation rendered the grouper's meat tender, I personally found the braised sauce a tad too sweet.

Stewed Seafood Beancurd Rice 4.8/5

Another remarkable dish was the Stewed Seafood Beancurd Rice. The base stock, enriched by Gu Yue Long Shan rice wine, created a flavourful stew that allowed the natural seafood sweetness to shine through, topped with caviar for an extra touch of lux!

Mango Fountain Chiffon Cake 4.5/5

The chef puts a creative spin on the traditional Mango Sago dessert with the Mango Fountain Chiffon Cake ($22 for a la carte). This delightful conclusion to the meal presents a medley of textures, including crumbs, ice cream, mousse, chiffon, and fresh mango slices. I appreciated the well-balanced sweetness and the added zest from Australian finger lime.

To place your dine-in reservations, email madamefan.nco@marriott.com, call 6818 1921 or visit their website at www.madamefan.sg.

For takeaways, visit www.madamefan.oddle.me to view their full range of offerings. These are available from 15 January to 25 February 2024 and must be made at least 2 days in advance. Receive a limited edition keepsake of Madame Fan's exclusive Mahjong Set with a minimum spend of $3,888 nett for dine-in or takeaways.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 6818 1921
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Website
Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 10pm
Sat-Sun: 11am - 330pm, 6pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]