Ba Guo Grilled Fish (巴国烤鱼) @ West Coast Plaza - New Outlet In The West Offering Grilled Fish & Sichuan Cuisine

It was with great delight to know that Ba Guo Grilled Fish (巴国烤鱼) has opened a new outlet near my home at West Coast Plaza. It prides itself on offering authentic Sichuan cuisine suitable for the Singaporean palate.

Fragrant Grilled Fish 4.5/5

Eight different types of grilled fish are available on the menu. I had the chance to try three of them - Fragrant Grilled Fish ($38.80), Fei Cui Yang Sheng Fish ($38.80) and Green Pepper Grilled Fish ($32.80). In addition, diners have the option of adding extra ingredients cooked in the broth.

Fei Cui Yang Sheng Fish 4/5

My favourite among the three grilled fishes is the Fragrant Grilled Fish. It has the right balance of mala and spicy for an aromatic finish. It even comes with clams and prawns in a delicious and drinkable broth. The fish itself is crispy on the exterior while moist and soft inside. If you can't take spicy food, you can go for the Fei Cui Yang Sheng Fish, the non-spicy version of the fragrant grilled fish.

Green Pepper Grilled Fish 3.8/5

I have tried Green Pepper Grilled Fish ($32.80) from another grilled fish restaurant, and the version here lacks the piquant from the peppercorn. In addition, it is too mild for my liking.

Hot & Spicy Crab 4/5

Besides the grilled fish, the restaurant also offers several Sichuan dishes on the menu. We tried a couple beginning with the Hot & Spicy Crab ($68). Besides the crab, there are potatoes, lotus roots and green pepper. It may look spicy, but I find it more aromatic than spicy, coming from the various Chinese spices used in the cooking.

Fragrant Pot Bullfrog 4.2/5

Another lovely dish is the Fragrant Pot Bullfrog ($42.80). It's pretty similar to the hot & spicy crab, except that the crab is replaced with the bullfrog. I enjoyed this more, and it was cheaper.

Handmade Tofu 4/5

There are also non-spicy dishes on the menu, such as Homemade Tofu ($16), which is so soft and silky smooth. It is blanked in a pool of delicious sauce comprising minced pork and greens.

Brown Sugar Ice Jelly 3.8/5

The Brown Sugar Ice Jelly ($3.50) is the perfect ending to the dinner. The cold and refreshing dessert helps to wash down all the richness.

Note: This is an invited tasting session.


Ba Guo Grilled Fish (巴国烤鱼)
West Coast Plaza
154 West Coast Road
#02-25
Singapore 127371
Tel: +65 89381288
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 10 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]

Sichuan Alley @ Telok Ayer - Unveils Singapore's First-ever Sichuan-style Poached Rice Series

The poached rice or pao fan, which has taken the Singapore food scene by storm, has seen Sichuan Alley (formerly known as Chuan Hung) at Telok Ayer joining the bandwagon. The restaurant known for its noodle dishes has launched Singapore's first-ever Sichuan-style poached rice series.

Pickled Vegetable Soup Poached Rice with Barramundi 4.2/5

We had the hot and sour Pickled Vegetable Soup Poached Rice with Barramundi ($13.50). Unlike other pao fan places, the version has more texture profiles and comes with a generous variety of ingredients. Instead of just using rice grain, it comes in a mixture of pearl rice, pearl barley, red quinoa and oats. It even comes with a whole slab of barramundi and an assortment of vegetables, including kale, red radish, hairy gourd, broccoli, cherry tomato, black fungus, and edamame. Lastly, it is topped with rice puff for a playful crunch. There is also a la la version - Pickled Vegetable Soup Poached Rice with La La ($11.50) that comes with a combination of clams and fried egg floss.

Mushroom Chicken Soup Poached Rice 4/5

For the non-spicy customers, there is the Mushroom Chicken Soup Poached Rice ($11) featuring a trio of shiitake, white button and shimeji mushrooms in a gelatinous and collagen rice soup, topped with bamboo pith. There is even a vegetarian version in the Beetroot Pickled Vegetable Soup Poached Rice ($10).

Mapo Tofu Don 4/5

Other than poached rice, the Mapo Tofu Don ($9), which comes with minced pork and firm tofu in a fragrant and mildly spicy sauce, caught my attention too. Unlike the usual saucy mapo tofu, the version here is drier and more intense. I like that the restaurant uses a mixture of pearl rice and quinoa instead of just plain rice. The addition of roasted cauliflower and sweet potato with half a ramen egg gives the donburi colour and extra textural enjoyment.

Currently, Sichuan Alley runs a free delivery promotion on Oddle for the $50 bundle menu - Seafood Galore and Surf & Turf.

Note: This is an invited tasting.


Sichuan Alley
51A Telok Ayer Street
#01-01
Singapore 048441
Tel: +65 97551058
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 1030am - 3pm, 5pm - 930pm
Fri-Sun: 1030am - 930pm

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

Dine At Home During Circuit Breaker - Si Wei Mao Cai

The COVID-19 pandemic has definitely changed the life of many. I am also getting used to staying home during the circuit breaker measure period which is equivalent to a lock down many countries around the world has implemented to flatten the curve of the pandemic. The good thing is I can order almost anything I feel like eating and get them delivered to my place. I was craving for Sichuan cuisine so I decided to order from Si Wei Mao Cai in Chinatown. I have been to its sister brands but I have never dine there. It is a good opportunity for me to check out their food since I get it delivered to my home.

Preserved Century Egg

I am not sure why foreigners find the Preserved Century Egg acquire but I love them. What the restaurant has done is they have layered it with some chilli oil and seasonings for that extra flavours. I enjoyed the fact the centre of the yolk is still lava, which in my opinion is the essence of the unami flavour. 

Shredded Chicken with Chilli Oil

The Shredded Chicken with Chilli Oil swimming in a pool of chilli oil comes in chicken pieces instead of shredded chicken per the description in the menu. I feel that the chicken meat can be more tender. Otherwise the flavours are spot on.

Mapo Tofu

One of my favourite dishes is the Mapo Tofu. Besides the spicy and mala shiokness, what I like is the distinct flavour of the fermented broad beans coming through the smooth and silky tofu.

Stir Fried Jack Bean

Always remember to have your greens that is what mama will say. Hence being an obedient boy I ordered the Stir Fried Jack Bean. Slightly spicy it still has a nice crunch to it.

Stir Fried Beef with Cumin

Another spices I like in Sichuan cuisine is cumin, hence I could not resist ordering the Stir Fried Beef with Cumin when I see it on the menu. The beef was tender with crunchy green chilli which is actually not hot. 

The restaurant offers both takeaway and island wide delivery at https://siweimaocai.oddle.me/en_SG

Use the code "SIWEI20" to enjoy 20% off.

Si Wei Mao Cai

33 Mosque Street

Singapore 059511

Tel: +65 62231170

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Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:

Daily: 11am - 10pm

Direction:

1) Alight at Chinatown MRT station. Take Exit A or E. Walk to Mosque Street. Walk to destination. Journey time about 5 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

The popular '100 Sichuan Delights, 1 Gastronomic Feast' promotion returns for the fourth consecutive year at Si Chuan Dou Hua, PARKROYAL On Beach Road. This year's promotion will be available from 8 July to 30 September 2019, with 102 dishes in 26 flavour profiles on the menu. A showcase of the multiple facets of Sichuan cuisine beyond the commonly known spicy and mala flavour.

The promotion is available at $60 per adult, and diners get to enjoy a complimentary glass of sake while children from the age of 6 to 12 dine at $30 per pax.

Chilled Sliced Radish in Sweet and Sour Sauce

Stir-fried Sliced Pork in Sweet and Sour Sauce

Most of us will associate Sichuan cuisine with spicy and mala flavour. Sweet and sour is also part of the flavours of Sichuan cuisine. Chef Zeng Feng has presented this flavour in the Chilled Sliced Radish in Sweet and Sour Sauce and Stir-fried Sliced Pork in Sweet and Sour Sauce. This definitely changes our perspective that Sichuan cuisine is all about spiciness.

Stir-fried Sliced Fish in Tomato Sauce

If you prefer something sweeter in flavour, there is the Stir-fried Sliced Fish in Tomato Sauce. A very delightful combination of crispy exterior and moist interior, coated in sweet tomato sauce.

Pork Belly in Chinese Rice Wine

Chilled Chicken in Chinese Rice Wine

Moving on, we have more dishes that showcase the non-spicy side of Sichuan cuisine. We have the Pork Belly in Chinese Rice Wine and Chilled Chicken in Chinese Rice Wine. The addition of the Chines rice wine in cooking gives the dishes a beautiful aroma.

Diced Chicken with Dried Chilli and Cashew Nut

Long Beans in Ginger Sauce

Beancurd with Sichuan Minced Pepper

Until now, the dishes we tired have been non-spicy. There are many types of spiciness in Sichuan cuisine that gives you the heat and tongue burning sensation. Let's take it slow and make some entry-level introduction such as the Diced Chicken with Dried Chilli and Cashew Nut, Long Beans in Ginger Sauce and Beancurd with Sichuan Minced Pepper. The used of dried chilli, garlic and Sichuan pepper give the dish the heat, but it doesn't make you break into a sweat.

Eggplant with Garlic and Chilli Sauce

Sliced Pork in Garlic and Chilli Sauce

Eggplant and Minced Meat in Garlic and Chilli Sauce

Stir-fried Prawns in Garlic and Chilli Sauce

For something more vibrant and more piquant in flavour are the garlic and chilli sauce. Chef Zeng Feng introduces the flavour in his interpretation of the Eggplant and Minced Meat in Garlic and Chilli Sauce, Stir-fried Prawns in Garlic and Chilli Sauce, Eggplant with Garlic and Chilli Sauce, and Sliced Pork in Garlic and Chilli Sauce.

Braised Fish in Spicy Bean Paste

Marinated Chicken Feet with Preserved Chilli

Chilled Pork Knuckle in Chilli Oil

Chilled Chicken in Spicy Bean Paste

Shredded Pig Stomach in Chilli Oil

At the heat of the promotion is the spiciness that is close to our heart of Sichuan cuisine. I really enjoy the fiery flavour that is spicy and also packed an aroma punch in the dishes such as the Braised Fish in Spicy Bean Paste, Marinated Chicken Feet with Preserved Chilli,  Chilled Pork Knuckle in Chilli Oil, Chilled Chicken in Spicy Bean Paste and Shredded Pig Stomach in Chilli Oil.

Steamed Egg in Prawn Paste

An interesting item in the 100 Sichuan Delights, 1 Gastronomic Feast menu is the Steamed Egg in Prawn Paste. A dish that introduces us to the salty, savoury sauce used in Sichuan cuisine.

I really enjoy the 100 Sichuan Delights, 1 Gastronomic Feast promotion. Not only was the food delicious, but it was also a very enriching gastronomic experience that widens my knowledge of Sichuan cuisine. It is not impossible to mention all the 102 dishes in 26 flavours in this review. Hence I would recommend you to make a reservation and experience it for yourself.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

The popular '100 Sichuan Delights, 1 Gastronomic Feast' at Si Chuan Dou Hua, PARKROYAL on Beach Road is back for the third consecutive year from 15 September to 31 December 2018. Many diners still have the perception that Sichuan cuisine is all mala and spicy. Let the promotion take you on an educational gastronomic journey through a showcase of 105 dishes in 25 different Sichuan flavours, beyond the sterotype understanding of Sichuan cuisine.

The a la carte buffet this year will features 105 dishes in 25 different Sichuan flavours. The buffet is priced at $58++ per adult and $29++ per child, which is available for both lunch and dinner. A minimum of four diners is required to dine for the promotion. American Express and UOB Cardmembers will get to enjoy 15% savings on the a la carte buffet.

Something new for this year promotion is the Whisky pairing For an additional $30, guests can enjoy a whisky flight tray comprising of AUCHENTOSHAN 12 Years Old, Three Wood and 18 Years Old.

Obviously I am able to complete savouring all 105 dishes. I think I tried around 80 dishes. I will recommend some of the favourite dishes I have tried, giving you a glimpse into the different flavours of Sichuan cuisine.

Sliced Pork in Garlic and Chilli Sauce 4.2/5

Chilled Chicken with Spicy Bean Paste 4.5/5

Starting with some flavours that are more familiar to our palate is the Sliced Pork in Garlic and Chilli Sauce, Minced Meat Dumpling in Chilli Oil and Chilled Chicken with Spicy Bean Paste which showcases the use of garlic and chilli sauce, chilli oil and mala in Sichuan cuisine.

Fresh Prawns in Tomato Sauce 4/5

It is not all about chilli and spicy in Sichuan cuisine. It uses tomato sauce in their cooking too. This can be seen in the dish, Fresh Prawns in Tomato Sauce.

Chilled Cucumber Strips in Sweet and Sour Sauce 4.2/5

Demonstrating how sweet and sour sauce is used in Sichuan cuisine is the Chilled Cucumber Strips. It is a very refreshing dish more like a cold starter.

Diced Chicken with Dried Chilli and Cashew Nuts 3.5/5

Diced Chicken with Dried Chilli and Cashew Nuts is a common dish in Singapore but little may know that it plays a part of Sichuan cuisine and it is categorized under the use of Sichuan pepper.

Mini Octopus with Exotic Sichuan Sauce 4.2/5

Probably not known to many is the exotic Sichuan sauce that is paired with the Mini Octopus. The sauce is salty, sweet, numbing, spicy, sour, fresh and fragrant. It is like a master sauce that encompassed all the flavours of Sichuan cuisine and goes with anything and everything.

Boiled Fresh Sliced Fish with Minced Sichuan Pepper Sauce 3.5/5

Love how the minced Sichuan pepper sauce complement the freshly Boiled Sliced Fish that is cooked to a beautiful soft and tender texture.

Stir-fried Shredded Pig's Stomach with Garlic 3/5

Spinach with Ginger Sauce 4/5

Showcasing the freshness of the ingredients by just using saltiness to bring out the nature flavours is the Stir-fried Shredded Pig's Stomach with Garlic. For something light and non spicy, one can go for the Spinach with Ginger Sauce.

Monkey's Head Mushroom with Garlic and Chilli Sauce 4.5/5

A crowd favourite is the Monkey's Head Mushroom with Garlic and Chilli Sauce. The mushroom has a enjoyable textural bite to it which is accentuated by the aromatic minced garlic with chilli sauce.

Pan-fried Pancake with Onion 4/5

Pan fried to a golden brown with a slight crispiness on the exterior is Pancake with Onion, stuffed with fragrant spring onion.

Taro and Mushrooms with Sweet Bean Sauce 4.2/5

The Taro and Mushrooms with Sweet Bean Sauce is a delectable dim sum like dish, with the sweet sauce bringing out the distinct flavours of the yam and mushroom.

Honey-glazed Sliced Lotus Root 3.5/5

As for dessert, diners can try the Honey-glazed Sliced Lotus Root which is swet and crunchy. If you have limited stomach space, I would recommend going for the Homemade Fine Bean Curd in Hot and Spicy Stock. The fragrant of the hot and spicy stock will blown your mind.

Homemade Fine Bean Curd in Hot and Spicy Stock 4.8/5

As I mentioned earlier, I could not try all the 105 dishes. I am also unable to feature every dish on my blog. Hopefully I manage to give you a glimpse of the different flavours in Sichuan cuisine and it is not just about spicy and mala. To find out more about Sichuan cuisine, I would recommend you to make a reservation and discover it yourself.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]