Feng Xiao Zhang Hotpot (冯校长成都老火锅) @ Chinatown - Transport to Chengdu with Authentic Sichuan Hotpot

Feng Xiao Zhang Hotpot (冯校长成都老火锅) hails from Chengdu, China, opening its first international location in Singapore, in the heart of Chinatown. The restaurant sits on the second floor along the bustling New Bridge Road.

The moment we stepped inside the restaurant, we were immediately transported to Chengdu. The meticulously curated vintage-themed decor and atmosphere were incredibly vibrant and fun.

Condiments

For $2 per person, diners can access the Condiments station, featuring curated sauce combinations.

Four Flavours Soup Base 4.8/5

We went straight for the Four Flavours Soup Base ($22) to try everything— the Mushroom Broth, Chicken Broth, Gui Zhou Sour Broth, and Ma La Broth. The spice level for Ma La is customisable. True to the staff's advice, the medium-spice Ma La packed a fiery punch.

Mushroom Broth

It was difficult to pick a favourite as each broth offered its distinct, well-rounded flavours. The Mushroom Broth had a lovely herbal note.

Gui Zhou Sour Soup

The Gui Zhou Sour Soup was a standout, with its tangy, savoury profile that strayed from the typical tomato base. It was a delightful surprise, even for a non-tomato fan like me.

The ingredient menu was exciting, as it offered a mix of classic and more adventurous options, including special cuts of meat and innards, preserved sausage, Sichuan soft tofu, and many more. Some of my dining companion and I's favourite ingredients are shared below.

Bamboo Pith Shrimp

The Bamboo Pith Shrimp ($12) had prawn paste stuffed in each bamboo pith, which soaked up the broths thoroughly.

Gong Cai Pork Ball

The Gong Cai Pork Ball ($9) had bits of crunchy gong cai vegetables mixed in, which elevated its texture.

Mushroom with Pork

Next was the Mushroom with Pork ($12), which seemed simple but was juicy and well-seasoned.

Garlic Pork Rib

Other than the meat slices, the garlicky and tender Garlic Pork Rib ($12) was a good addition.

Bacon Tangyuan

The Bacon Tangyuan ($9) caught our eye right away when we ordered. They are served frozen, but just a few minutes of boiling will give you soft tangyuan balls stuffed with bits of chopped vegetables and bacon.

Chongqing Sweet Potato Wide Vermicelli

Chongqing Sweet Potato Wide Vermicelli ($6) is always one of my staples to order at hotpots. The ones here cook quickly and retain a nice chewiness.

Feng Bao Zi 4.2/5

Besides the hotpot, Feng Xiao Zhang also offers several cooked items, such as Fried Rice and Fried Meats, and what we anticipated most, the Feng Bao Zi ($7). These handmade baos were freshly made and steamed right before serving. Each one contained a good amount of savoury juice and tender meat.

Waxberry Lychee Iced Tea 4.5/5

We were initially sceptical of the beverages because they looked sweet, but we were pleasantly surprised by both choices. The Waxberry Lychee Iced Tea ($5.80) was utterly refreshing, with a mild sweetness and a berry tang.

So Big Fresh Fruit Tea 4.5/5

The So Big Fresh Fruit Tea ($7.80) was served in a mini tub and was equally refreshing. The tropical mix of fruits was well balanced, perfect for washing down all the spice.

Matcha Milk Tofu 2/5

We moved on to desserts to wrap up the meal. Unfortunately, the Matcha Milk Tofu ($7.80) was bland and artificial, although the texture itself was smooth.

Sichuan Jelly 4/5

The Sichuan Jelly ($4) fared much better. It was refreshing and mildly sweet, with a mixture of toppings such as raisins, hawthorn flakes, red beans, and watermelon.

Overall, Feng Xiao Zhang Hopot delivered a great hotpot experience with bold and authentic flavours.

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.


Feng Xiao Zhang Hotpot (冯校长成都老火锅)
195 New Bridge Road
Level 2
Singapore 059423
Tel: +65 9106 1680
Website
Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Daily: 1130am - 5am

Direction:
1) Alight at Chinatown MRT Station. Take Exit A. Walk to New Bridge Road. Turn right onto New Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]

Chuan Hung @ Telok Ayer Street - History And Flavour In A Bowl

Chuan Hung which means Sichuan Alley is a new noodle bar in Telok Ayer offering Mian Yang rice noodles with a choice of different broths, and a variety of toppings such as braised beef and pig intestines. The thin slippery noodles here is specially sourced from a particular artisan who lives in a village deep in Sichuan. It took close to a year and dozen of personal trips to convince the artisan to supply the noodles. Fast forward, the noodles now served in Chuan Hung are found nowhere else in Singapore or South East Asia.

Braised Eggplant 4/5

Before moving to the noodles, they are some appetising small plates to complement the mains or making it a complete meal. The Braised Eggplant ($4.50) may look dangerously spicy but it is quite mild and delicious. The peeled steamed eggplant is topped with a blend of burnt and peeled bell pepper and green chillis, giving it a smoky and spicy finishing.

Liang Fen - Cold Bean Jelly 4/5

The Liang Fen ($3.50) itself is tasteless but this is packed with depth and flavours from the housemade sauce. The housemade sauce is made from two different types of sauces that is finely chopped and mixed together. The first is made from frying Dou Ban Jang and fermented black beans while the second is made from Dao Kou Jian and Sichuan peppers fried till fragrant.

Fried Crispy Pig Intestines 3.5/5

The Fried Crispy Pig Intestines ($5.50) is crispy on the outside and soft inside. It is even stuffed with Japanese leek in the middle for that extra crunch. While the pig intestines have been braised in a braising liquid that consists of soy sauce, star anise, Sichuan peppers, peppercorns, cinnamon, nutmeg and more for 4 hours, I felt that it still has a slight gamy taste.

Braised Beef in Red Broth 4.5/5

Moving to the signature noodles, I have the Braised Beef in Red Broth ($13.50) with the Mian Yang Rice Noodles. The specially sourced noodle made from rice, is smooth and silky, almost like mee sua. Perfect to soak up the delicious broth. The red broth which complements the rice noodle excellently which consists of a housemade spice blend that includes Sichuan peppers, pickled chillies, and dried chillies amongst other herbs and spices that are fried until fragrant.

King Prawns with Vine Pepper  4.5/5

The other noodle dish we tried is the King Prawns with Vine Pepper ($15.50). The broth made from combination of chicken bones, Sichuan vine peppers and chilli padi, has the right balance of souriness and spiciness which not only whetted up the appetite but complemented the noodles excellently.

I really enjoyed the rice noodle specially sourced form Sichuan, Mian Yang for its texture. Much effort is also put into the different broths to ensure it complement the rice noodle. Not only that, the bowl of noodle is also reasonable priced.

Note: This is an invited tasting.


Chuan Hung
51 Telok Ayer Street
#01-01
Singapore
Tel: +65 97551058
Facebook
Nearest MRT: Telok Ayer (DT Line). Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 10am - 3pm, 5pm - 9pm
Sat-Sun: 10am - 9pm

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

2) Alight at Raffles Place MRT station. Take Exit F. Walk to traffic light junction at Cecil Street. Cross the street to Prudential Tower. Cut through the building and walk to Telok Ayer street. Walk to destination. Journey time about 6 minutes. [Map]