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]

Fu Xiao Xian (抚小鲜) @ Bugis Junction - $12.80 Customisable Individual Fish Set Meals Available with 5 Different Soup Bases

Fu Xiao Xian (抚小鲜) opened its doors in Bugis last year, offering diners their speciality of Yunnan-style cooking and pressure-steamed fish. The restaurant prides itself on not using any MSG, preservatives, additives, or artificial flavours.

Their signature dishes, such as the Paper Wrapped Fish and Fish Hotpots, are more suitable for group sharing, but the new Individual Fish Set Meals ($12.80) would satisfy those seeking a quick and convenient meal and that of solo diners. These sets, available all day, allow you to customise by choosing your preferred soup base, adding two sides, and coming complete with a bowl of rice and a beverage.

Five different soup bases are available - the Spicy Fish, Vitamin C Tomato Fish, Sauerkraut Fish, Original Bone Broth Fish and Pumpkin Lemon Fish with Sauerkraut. By default, the set uses sea bass fillet, but you can opt to top up $2 for a swap to dory fish.

For the sides, each set allows two to be added in. These include enoki mushroom, black fungus, sweet potato vermicelli, beancurd, beancurd skin, bean sprouts and potato slices.

While waiting for your food to be ready, you can head to the self-service sauce station to prepare your bowl of condiments. We were pleasantly surprised to find fresh fruits offered for all diners as well. On the day of our visit, there were oranges and slices of watermelon.

Original Bone Broth Fish 3.8/5

We decided on the Original Bone Broth Fish with sea bass fillet, potato slices and beancurd for our first set. Unfortunately, the richness of the broth was just average, and despite the generous portion of broth, the slices of fish included were cut pretty thin and came in small numbers. While tender, the slices were also a tiny bit fishy.

Pumpkin Lemon Fish with Sauerkraut 4/5

Our preferred soup base between the two we tried was the Pumpkin Lemon Fish with Sauerkraut. While the sweet pumpkin flavour was relatively subtle, the zesty lemon notes complemented the sauerkraut and the amount of spice well. We opted to add black fungus and sweet potato vermicelli, which thoroughly soaked up the broth. I would have preferred this to be much less oily though.

Deep Fried Crisp Pork 4/5

We also had a side of Deep Fried Crisp Pork ($7.80) to share. I would have liked these a lot meatier, but I liked the savoury marinate and its crunch that wasn't too oily. The seasoning was actually pretty addictive.

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.


Fu Xiao Xian
Bugis Junction
#01-88/89
200 Victoria Street
Singapore 188021
Tel: +65 8787 6791
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Nearest MRT: Bugis MRT (EW, DT Line)

Opening Hours:
11am to 10.30pm Daily

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

Burma Social @ Tras Street - A Feast of Six Kingdoms, Harmonizing Culinary Inspirations from Neighbouring Countries with Burmese Cuisine at Its Epicentre

Burma Social at Tras Street stands as a pioneering multicultural restaurant and bar, presenting a captivating Feast of Six Kingdoms. This innovative concept harmoniously blends traditional Burmese recipes with contemporary influences from its neighbouring nations like China, Thailand, India, Bangladesh, and Laos. Beyond its culinary offerings, Burma Social aspires to offer an immersive journey into the rich culture and heritage of the Burmese people. The restaurant's diverse atmosphere across different levels, accompanied by varying music, entices guests to explore the multifaceted realms of Myanmar.

Raw Coconut Milk & Broccolini with Flying Fish Roe 3/5

We started with the Raw Coconut Milk & Broccolini with Flying Fish Roe ($22). This dish challenges expectations, for it's different from our local laksa. Instead, it's a lighter, more delicate soup that artfully captures the essence of the Burmese sea. The flying fish roe imparts a delightful fragrance while adding Burmese coriander and crushed Burmese nuts introduces an extra layer of umami, creating a fascinating blend of flavours.

Lahpet Nay Wai Thoke 2.8/5

Moving on, the Laphet Nay Wai Thoke - Tea Leaf ($18) offers a vegetarian and vegan-friendly delight. Fermented tea leaves intermingle with green tomato, lent crunch, cabbage, and mixed Burmese nuts, creating a textured symphony of flavours. While its earthy profile may be unfamiliar to newcomers, a hint of lemon juice brightens the dish, adding a refreshing twist that takes some time to appreciate fully.

Papaya & Mango Thoke (Ye Thu Kyun) 3.5/5

A tribute to the familiar, the Papaya & Mango Thoke ($22) echoes Thai Papaya and Mango salad. Here, bittersweet Burmese papaya mingles with sweet poached prawns, resulting in a tasteful fusion of textures and flavours. The Burmese papaya undergoes fermentation to shed its excess bitterness, allowing its robust fruity character to harmonize perfectly with the prawns' taste. Poached sous vide and marinated prawns further enrich the experience.

Crispy Tohu Jaw 3.5/5

The Crispy Tofu Jaw ($20) introduces a unique departure from conventional tofu. Crafted from ground Indian chickpeas, the tofu undergoes a labour-intensive process, yielding a starchy gelatinous texture when cooked. Finished with Burmese black jaggery sauce, composed of Burmese gula melaka and Indian sugarcane, this dish boasts a sweet undertone. A mix of Burmese and Thai basil leaves elevates the tofu with a subtle sweet cinnamon note.

Hnin Si's Steam Puzon 2.8/5

Hnin Si's Steam Puzon ($32) emerges as a dish of prawn and mudfish, sous vide for remarkable tenderness, before steaming into firm cakes. While the paste-like texture might not resonate with all palates, wrapping it in rice paper alongside housemade chilli invokes a sense of familiarity akin to our Chinese chilli sauce.

Ohn-no Kyaukswe 3/5

The Ohn-no Kyaukswe ($32) anchors the main course with gluten-free rice noodles accompanied by vegetable soup and barramundi fish cakes. The delightful springiness of the rice noodles, reminiscent of our local thick beehoon, becomes a canvas for absorbing the flavours of the accompanying soup.

A-thi 3.5/5

Concluding on a sweet note, A-thi, Burnt Mango and Black Jaggery Coconut Sorbet ($14) offers a sophisticated finale. Torched mango lends caramelized sweetness to luscious Burmese mangoes, with housemade coconut sorbet and gula melaka sorbet enhancing the experience. This trifecta of Southeast Asian local sweets is a fitting conclusion to a distinctive culinary journey at Burma Social.

Note: This is an invited tasting.


Burma Social
34 Tras Street
Singapore 079026
Tel: +65 6016 9140
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 12midnight
Sat: 6pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes.  [Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

Crystal Jade Pavilion @ Vivocity - The Group's Third Fine-Dining Brand Opens At Vivocity

Occupying the former premises of Crystal Jade Dining IN, the restaurant has reopened as Crystal Jade Pavilion, the restaurant group's third fine-dining brand. It is located on level one at Vivocity, facing the picturesque backdrop of the waterway and Sentosa island. 

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom 4.2/5

Chilled Tomatoes, Chilled Homemade Tofu with Scallop, Deep-fried Mushrooms and Corn 4.2/5

We started with a couple of appetisers such as the Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80), Chilled Tomatoes with Roselle Plum ($10), Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80) and Deep-fried Mushrooms and Corn with Salted Egg Yolk ($12.80). I can't put my finger on my favourite, because all of them are deliciously good.

Poached Scotland Bamboo Surf Clam in Prawn Broth 4.8/5

The Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80 per pax) is a unique soup offering if you are not looking for something different. The robust prawn broth is poured tableside into the bowl with fresh bamboo clam pieces, which are instantly cooked. Diners can choose to add condiments like julienne ginger, black fungus, coriander and deep-fried dough fritters to enjoy the soup.

Pan-fried Sliced Duck and Foie Gras with Crepe 4/5

The Pan-fried Sliced Duck and Foie Gras with Crepe ($18.80 per pax) is eaten like your Peking Duck. However, the version here has more textures, coming from the meaty slice of crispy-skin roast duck, pan-fried foie gras and crispy fried beancurd skin. To eat, wrap them up in a homemade crepe with julienne tomatoes, leeks, cucumber and refreshing butterhead lettuce.

Pan-fried Threadfin with Supreme Soya Sauce 4/5

Live seafood is available at Crystal Jade Pavilion too. A recommendation is their Pan-fried Threadfin with Supreme Soya Sauce ($58.80 for 600-700g). The firm and moist fish is deep-fried and then simmered in a superior soya sauce. However, diners must be careful as it has a lot of bones.

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce 3.8/5

Great with a bowl of rice is the Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce in Claypot ($42.80). It is a treasure pot of crunchy Chinese yam and spongy Australia sea cucumber in a tongue-tingling gravy.

Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine

On a lighter note, we had the Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine ($24.80). The jade green veggies are steeped in a ginger wine broth.

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce 4.5/5

The winsome Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80) is a must-try. It combines fried beehoon and tang hoon coated in a braising liquid enriched with pork belly and abalone sauce.

Cheng Tng Sweet Soup 4.2/5

Brimming with quality ingredients such as peach gum, white fungus, ginkgo, dried longans, and lotus seeds is the Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80 per pax). A light and refreshing dessert for a sweet finish.

Note: This is an invited tasting.


Crystal Jade Pavilion
Vivocity
1 Harbourfront Walk
#01-112
Singapore 098585
Tel: +65 62785626/ 91772005
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Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun, PH: 1030am - 330pm, 6pm - 930pm

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

Guo Jiang (锅匠) @ Mosque Street - The Best Of Both Worlds With Half-Half Pot

Located along Mosque Street is Guo Jiang (锅匠), a Szechuan restaurant located at the heart of Chinatown. The restaurant seemed quite popular because even when we had made a reservation, we still had to wait for a while for our table as the restaurant was full.

We decided to go for the half-half pot, which consists of Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots (烟笋芋儿鸡) and Fresh Fish Fillet in Sichuan Pickled Mustard (老坛子酸菜鱼).

I enjoyed the stewed chicken in mala sauce and fish fillet in Sichuan pickled mustard. The stewed chicken was tender with the soft yam soaking up the fragrant mala sauce. As for the fish fillet, they are fresh and generous, swimming in the pungent Sichuan pickled mustard broth.

Not to forget to have the chicken and fish with the special house sauce.

Fresh Cucumber Salad

I would recommend having the Fresh Cucumber Salad (凉拌黄瓜) to freshen up the palate. It is refreshing and crunch but also a tad spicy.

Pig Ear

Though the soft bone of the Pig Ear (猪耳朵) gives a delightful and crunchy bite, the gaminess is too strong for my liking.

Overall, I enjoyed the meal at Guo Jiang. If it is the first time visiting the place, I recommend the half-half pot, where you get to try the best of both worlds. Besides that, the portion is also quite generous.


Guo Jiang (锅匠)
38 Mosque Street
Singapore 059516
Tel: +65 62226838
Nearest MRT: Chinatown (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk to New Bridge Road. Turn right at New Bridge Road and walk to Mosque Street. Turn right onto Mosque Street and walk to destination. Journey time about 5 minutes. [Map]