SO DO FUN (蜀都丰) @ The Centrepoint - Authentic Sichuan Cuisine Restaurant Opens Third Outlet in Town

SO DO FUN (蜀都丰) joined our local F&B scene in June 2024 and has since opened its newest and third outlet at The Centrepoint, nestled among the vibrant dining options in the basement. The restaurant is helmed by Master Chef Peng Zi Yu, who is recognised as the Sichuan cuisine mentor to international artiste and celebrity chef Nicholas Tse.

SO DO FUN prides itself on using exceptionally fresh fish, with live fish delivered daily from Malaysia. Each fish is freshly filleted and cooked only upon order. Their other two outlets are located in Bugis and Punggol.

Mashed Eggplant with Chilli 4/5

Our lunch began with the Mashed Eggplant with Chilli ($11.80), served chilled. The dish was distinctly garlicky and mild on the spice.

Boiled Fresh Fish in Spicy Broth 4.5/5

The main highlight arrived next, the Boiled Fresh Fish in Spicy Broth ($49.80 for Large), which comfortably feeds 3 to 4 pax. A smaller 2-pax portion is also available at $29.80. We went with their signature Spicy Broth, though Sauerkraut and Fiery broths are available as alternatives. I recommend adding a bowl of Wuchang Rice ($1.50) to pair with it.

True to their commitment to freshness, the tender fish slices were paired with bean sprouts, kelp, beancurd skin, cucumber and konjac strips, all submerged in a robust, aromatic and numbing broth. While some may find this on the oilier and saltier side, we found it authentic and deeply flavourful.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

During our previous visit, the Grilled Prawns with Vermicelli and Minced Garlic ($18.80) were cooked tableside on a gas stove. Now fully prepared in the kitchen, the dish remains just as satisfying, with the vermicelli thoroughly soaked in its fragrant, garlicky housemade sauce.

Stir-Fried Pork with Chilli Peppers 4.2/5

Next was the Stir-Fried Pork with Chilli Peppers ($17.80), featuring tender pork slices, charred chillies and crunchy white fungus. It delivered a gentle heat alongside a pleasant smokiness.

Chengdu Mapo Tofu 4/5

The Chengdu Mapo Tofu ($11.80) uses a firmer tofu, coated in a spicy, savoury sauce with minced pork. The heat here packed a punch.

Braised Fresh Tofu Skin with Eggs 4/5

Recommended by the staff, the Braised Fresh Tofu Skin with Eggs ($13.80) offered a comforting, non-spicy contrast to the rest of the meal. It was mild, hearty and well-balanced.

Jasmine Lemon Tea 4.2/5

To end, the Jasmine Lemon Tea ($3.50) was refreshing, fragrant, and mildly sweetened, perfect after all the spice. It also came in a pretty big cup, which we appreciated.

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)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Mama Pinto’s Kitchen – Homey Eurasian Private Dining That’s Hard to Come By

Private dining concepts continue to flourish, but Eurasian cuisine remains a rarity in Singapore’s dining landscape. That was precisely why the foodie gang decided to try Mama Pinto’s Kitchen, opting for a Eurasian-focused menu, though Mama Pinto does a mix of Eurasian and Peranakan dishes. At $90 for 7 dishes, it’s also one of the more value-for-money private dining menus we’ve come across.

Pomelo Salad 4/5

We started with the Pomelo Salad, a refreshing opener that whetted the appetite. The natural sweetness of the pomelo is lifted with a spicy lime dressing, then topped with nuts, garlic crisp and dried prawns for extra crunch and umami.

Stuffed Beancurd Puff 4.2/5

Next came the Stuffed Beancurd Puffs, packed with minced beef and potatoes. Deep-fried to a golden crisp, the exterior gives way to a soft, hearty centre. Pair it with the sambal kicap on the side for a spicy-sweet kick that elevates the bite.

Itek Teem 4.2/5

The Itek Teem was a standout soup course. A good version hinges on a well-built broth, and here it’s slow-cooked with pork ribs for added depth, along with duck and salted vegetables. Mama Pinto even marinates the duck with brandy. Diners can add an extra splash of brandy to the soup for more flavour dimension.

Eurasian Beef Semur 3/5

The Eurasian Beef Semur unfortunately leaned on the tougher side due to the cut used. Stewed with onions, potatoes and carrots, the flavours were promising; a better choice of beef would have made this dish shine.

Eurasian Kari Devil 4.8/5

The clear favourite of the night was the Eurasian Kari Devil. This spicy chicken curry, brightened with mustard and vinegar, features tender chicken pieces, potatoes, and chicken sausages. Bold, tangy and full-bodied — the table unanimously approved.

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Eurasian Pork Tambrinyu 4.5/5

The Eurasian Pork Tambrinyu, an Eurasian take on babi assam, was another enjoyable dish. Using both pork belly and pork ribs, diners get two different textures: thick slices of belly for melt-in-the-mouth richness, and rib meat that slips off the bone effortlessly.

Eurasian Sambal Ma Juliana Prawns 4.5/5

We wrapped up with the Sambal Ma Juliana Prawns with Petai. The sweetness of the prawns pairs well with the spicy, tangy tamarind-based sambal, while the petai adds a distinct aroma and bite.

We ended the meal with a comforting homemade Pineapple Tart served with a scoop of Vanilla Ice Cream. A simple yet satisfying finish, the warm tart and cold ice cream made a delightful pairing. I enjoyed it so much that I completely forgot to take a photo.


Mama Pinto
Upper East Coard Road
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Ban Lan Hokkien Cuisine (班岚) @ Scotts Square - Michelin-Selected Fujian Cuisine Makes Its International Debut in Singapore

Ban Lan (班岚), one of Suzhou's most celebrated Fujian restaurants and a MICHELIN Selected establishment, has made its long-awaited international debut in Singapore. Located at Scotts Square, Ban Lan Hokkien Cuisine (班岚) brings refined Min (Fujian) flavours to Orchard Road, led by Chef Sun Xiaoyang, a Fujian native with more than 18 years of experience. A disciple of one-Michelin-starred Chef Wu Rong, Chef Sun presents Fujian cuisine with both tradition and finesse.

First-Harvest Seaweed with Dried Shrimp & Sea Urchin 4.2/5

Inspired by a traditional Eastern Fujian pairing of dried shrimp and seaweed, the First-Harvest Seaweed with Dried Shrimp & Sea Urchin ($36/$49) elevates the classic with premium bafun uni. Served hand-roll style with thin cucumber slices, it balances umami richness with refreshing crunch.

Zhao'an Smoked Pork with Arugula 4.2/5

The Zhao'an Smoked Pork with Arugula is an off-menu item. It is a refined take on a Zhao'an street snack. The pork jowl is slow-braised, lightly smoked, then tossed with Luxi pickled greens and rocket leaves. The result is tender, aromatic pork uplifted by bright, sweet-tangy notes, making it an excellent appetite opener.

Black-Boned Chicken Tossed with Sliced Conch 4.2/5

The Black-Boned Chicken Tossed with Sliced Conch ($32) features free-range black chicken, thin-sliced conch, and crispy, shredded taro, offering a trio of contrasting textures. The flavours are gently savoury with a natural sweetness that unfolds with each bite.

Black Tiger Prawns in Traditional Hokkien Alcohol 5/5

Prepared using the Fujian "aged drunken" method, the Black Tiger Prawns in Traditional Hokkien Alcohol ($49/$66) are steeped in aged wine for deep, aromatic flavours. The tomalley turns luxuriously creamy, while the prawn flesh remains bouncy and sweet. It is a standout dish showcasing the elegance of Fujian alcohol-based cooking.

Hokkien Buddha Jumps Over the Wall 4.8/5

The Hokkien Buddha Jumps Over the Wall ($156 per serving) is a legendary centrepiece of Fujian cuisine. Ban Lan's version features premium sea cucumber, abalone, fish maw and more, slow-braised for over 10 hours. Diners are encouraged to inhale the wine-perfumed aroma, admire the clear amber broth, and savour its velvety richness. A deeply indulgent bowl that stays true to tradition.

Poached Squid with Scallion Oil Pesto 4.8/5

The Poached Squid with Scallion Oil Pesto ($59/$109) features line-caught tube squid from Dongshan, which is flash-frozen with liquid nitrogen to preserve freshness. Gently poached and chilled, the squid is paired with a fragrant scallion-numb-spice sauce that enhances its natural sweetness and crisp texture.

Steamed Crab with Hokkien Glutinous Rice Cake 4.5/5

The Steamed Crab with Hokkien Glutinous Rice Cake ($89 for 1 crab/ $169 for 2 crabs) reinterprets the traditional one-pot braise. Drawing from classic Southern Fujian banquet cooking, glutinous rice is stir-fried, layered in lotus leaf, and steamed with fresh crab meat and roe. The rice absorbs every drop of seafood essence — sticky, aromatic, and exceptionally satisfying.

Wagyu Beef Cube with Sweet Potato 4.5/5

The Wagyu Beef Cube with Sweet Potato features tender Wagyu cubes paired with sweet potato in a dish reminiscent of Western steak and carrots — but executed in a distinctly Chinese manner, with savoury depth and subtle sweetness.

Taro with Crispy Pork and Scallion Oil Gravy 5/5

The Taro with Crispy Pork and Scallion Oil Gravy ($36) is a modern Fujian braised taro dish that uses only the prized centre cut. The taro becomes creamy and delicately sweet, absorbing the rich pork gravy. Finished with crispy shallots, this comforting yet elegant plate is one of the evening's best.

Braised Tofu with Red Mushroom from Sanming 5/5

The Braised Tofu with Red Mushroom from Sanming ($32) features Fujian red mushrooms braised with traditional fire-cooked tofu, enriched with dried shrimp and smoked, cured pork. The result is a full-bodied broth packed with umami and earthy sweetness. It is a beautiful representation of the region's "mountain and sea" philosophy.

Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol 4.2/5

The Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol ($29/$36) is inspired by Fuzhou's "Ten-Spice Drunken Ribs." These lightly battered ribs are fried to crispness and finished with a refined sweet-savoury sauce. Cleaner and more delicate than the classic version, yet still flavourful.

Stewed Semi-Dried Squid Roe with Muscovy Duck 4.8/5

The Stewed Semi-Dried Squid Roe with Muscovy Duck is another off-menu dish. It is a nourishing Fujian speciality featuring semi-dried female squid filled with roe, slow-braised with Muscovy duck and Rehmannia root. Morel mushrooms add earthy depth. Traditionally eaten postpartum, but here presented as a deeply comforting, flavour-laden soup.

Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli 4.5/5

The Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli ($79) features premium yellow croaker from the East China Sea steamed with fermented Yong'an yellow chilli, adding gentle heat and a fermented tang. The fish is tender, with a clean sweetness typical of high-quality croaker.

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken 4.8/5

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken ($46/$79) is an outstanding dish. This original creation combines techniques from traditional sesame chicken and hanging-roasted chicken. The bird is marinated with Tie Guan Yin tea leaves for a delicate tea fragrance, then meticulously prepared over 12 hours, air-dried, brushed with skin glaze, coated with sesame, roasted and finally flash-fried. The result is irresistibly thin, crispy skin with tender, juicy meat beneath, offering savoury richness layered with a gentle tea aroma.

Stir-Fried Seaweed with Pea Shoots 4.2/5

The Stir-Fried Seaweed with Pea Shoots ($26) features first-harvest seaweed from Dongshan stir-fried with tender pea shoots, resulting in a clean, umami-rich side with subtle brothiness.

Quanzhou Seafood Braised Noodles 4.5/5

The Quanzhou Seafood Braised Noodles ($19) is a reimagined version of Quanzhou braised noodles, using a rich prawn stock blended with seafood, Xiamen Gulong pork trotters, and peanut-sesame paste. The springy noodles soak up the deeply savoury broth. It is hearty and addictive.

Pomegranate and Seaweed Jelly 4.2/5

The Pomegranate and Seaweed Jelly ($12 per potion) is a classic Fujian dessert made from locally sourced Sea Stone Flower (hai shi hua). The jelly is simmered, shaved, and served with fresh pomegranate juice and finger lime. Light, refreshing, and elegantly tangy — a fitting end to a rich Fujian meal.

Ban Lan's arrival in Singapore signals a new chapter for Fujian cuisine on our shores. With a MICHELIN pedigree and a chef trained under one of Fujian's most respected masters, the restaurant delivers elevated, meticulously prepared dishes that honour tradition while showcasing refined technique. From exquisite seafood to luxurious soups and beautifully executed staples, Ban Lan presents a polished, authentic, and occasionally innovative interpretation of Fujian flavours. Prices tilt premium, but the craftsmanship and ingredient quality deliver a memorable dining experience.

Note: This is an invited tasting.


Ban Lan Hokkien Cuisine (班岚)
Scotts Square
6 Scotts Road
#02-01/02
Singapore 228209
Tel: +65 80676688/ 62988866
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Xiang Kitchen Hunan Cuisine (湘厨湖南菜) @ Ang Mo Kio Ave 10 - Affordable Hunan Flavours in the Heartlands

With the rising popularity of Hunan cuisine, Singaporeans have gradually expanded their repertoire of Chinese food beyond the familiar realms of Cantonese and Sichuan fare. Thanks to the accessibility of restaurants like Xiang Xiang Hunan Cuisine and Nong Geng Ji, many have come to appreciate the bold, spicy, and smoky characteristics that define Hunan cuisine.

Now, even heartland residents can enjoy authentic and affordable Hunan flavours with the recent opening of Xiang Kitchen Hunan Cuisine at Block 421 Ang Mo Kio Ave 10 kopitiam. Prices here are wallet-friendly, often up to half the cost of the more established restaurants, making it a great entry point for anyone keen to explore the cuisine.

Smashed Century Egg & Chilli 4/5

The Smashed Century Egg & Chilli ($8.90) is a punchy appetiser that perfectly captures the bold and unapologetic flavours of Hunan cuisine. A rustic yet vibrant dish, it features chunks of century egg smashed and tossed with a medley of chopped green chillies, garlic, and aromatics, creating a striking contrast of colours and textures. The creamy, custard-like yolk of the century egg melds beautifully with the fiery crunch of the green chillies. Each bite delivers a spicy, smoky, and umami-laden kick that lingers just long enough to awaken the palate. Bold, aromatic, and deeply satisfying, this fiery starter sets the tone for the robust flavours that follow.

Steamed Rice

Like Xiang Xiang Hunan Cuisine and Nong Geng Ji, Xiang Kitchen offers fragrant steamed rice served in a whole rice pot. The perfect companion to soak up the rich and punchy flavours of its dishes.

Special Chilli with Stir Fry Beef 4/5

The Special Chilli with Stir-Fry Beef ($15.90) is an appetising dish best enjoyed with a bowl of steamed rice. The beef slices are tender and well-coated with the fragrant mix of chillies and coriander, delivering both aroma and heat. During our visit, the chef had adjusted the spice level in response to customer feedback. If you can handle the heat, please let the staff know you'd prefer the original, fiery version.

Stir Fry Pork 4/5

The Stir-Fry Pork ($12.90) is a quintessential Hunan dish showcasing the cuisine's hallmark balance of smoky heat and savoury intensity. Thinly sliced pork belly is wok-fried over high heat to achieve a light char and enticing wok hei, before being tossed with an aromatic blend of green chillies, garlic, and fermented black beans. The pork remains tender with just the right amount of fat for richness, while the chillies impart a fiery yet fragrant bite. It's a comforting yet exhilarating dish that pairs beautifully with steamed rice, embodying the rustic and full-bodied flavours of Hunan cooking. That said, the seasoning could have been a touch bolder to elevate the dish even further.

Mao's Braised Pork 4.5/5

A standout for me was the Mao's Braised Pork ($18.90). The pork belly glistens invitingly in its luscious braised sauce, boasting a tender, juicy texture. Reminiscent of Dong Po Rou, the dish is rich and flavourful yet not overly greasy. It is a satisfying balance of fat and umami that makes it one of the highlights here.

Organic Cauliflower 4.2/5

The Organic Cauliflower ($11.90) may appear unassuming and straightforward, but it's a well-executed dish with delightful crunch. Stir-fried with pork lard, red chillies, and coriander, it's aromatic and lightly spicy, with just enough richness to make a humble vegetable shine.

Golden Soup Pickled Vegetable with Fish 4.2/5

Another must-try is the Golden Soup Pickled Vegetable with Fish ($16.90). The fish is poached to a soft, tender texture and served in a spicy, sourish golden broth that balances heat and tang beautifully. It's a comforting yet invigorating dish that rounds out the meal with finesse.

Xiang Kitchen Hunan Cuisine brings authentic Hunan flavours to the neighbourhood at affordable prices, offering dishes that are both hearty and satisfying. While a few items could benefit from a heavier hand with seasoning, the overall execution and value make it a worthy contender in Singapore's growing Hunan food scene. It is a great spot to satisfy your craving for bold, spicy, and smoky Chinese fare without breaking the bank.

Note: This is an invited tasting.


Xiang Kitchen Hunan Cuisine (湘厨湖南菜)
Blk 421 Ang Mo Kio Ave 10
Singapore 560421
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Nearest MRT: Ang Mo Kio (NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Ang Mo Kio MRT station. Take Exit A. Cross the road and walk down Ang Mo Kio Ave 8 under the MRT track. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Ang Mo Kio MRT station. Take Exit C. Walk to Ang Mo Kio bus interchange (Stop ID 54009). Take bus number 22, 24, 135 and 262. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]