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]

YUN NANS (云海肴) @ NEX - 50% Off Selected Dishes From 24 May to 1 August 2024

YUN NANS, a familiar name among Singaporeans, has introduced an innovative concept with YUN NANS Home at three of their heartland outlets. This new venture showcases authentic home recipes from Yunnan, featuring affordable prices and a delightful array of new dishes. One of the standout features of YUN NANS Home is its inviting and cosy atmosphere, reminiscent of a warm family dining experience. It's an ideal setting for enjoying hearty meals with loved ones. We tried an array of new and best-selling signature dishes. Let's start with the new ones.

Garlic Vermicelli Shrimp Casserole 4.5/5

The Garlic Vermicelli Shrimp Casserole ($26.90) is an absolute delight! Bursting with the aroma of fragrant garlic, fresh shrimp, and perfectly cooked vermicelli. This dish evokes memories of the classic Thai Goong Ob Woosen with a distinct Chinese twist. What sets it apart is the innovative use of a casserole, which keeps the dish warm without risking burnt vermicelli at the bottom, a common issue with traditional claypot serving. Every strand of vermicelli is lovingly coated in a flavourful sauce that harmonises the essence of garlic throughout. It is a perfect balance of flavours and textures that is simply irresistible.

Surprise Crispy Rice Stir-Fry 4.5/5

Intrigued by the promise of a 'surprise,' we were eager to try the Surprise Crispy Rice Stir-Fry ($11.90) and were pleasantly surprised by its delightful blend of crunchy puffed rice and the added texture of tobiko. Each grain of rice is evenly coated in a savoury soy sauce, enhancing its crunchiness and flavour profile. The dish also boasts a beautiful wok-hei aroma that leaves a lingering desire for more bites.

Dried Scallop and Seafood with Loofah Gourd 3.8/5

We were told that this dish uses only young loofah gourd imported directly from Yunnan for its tender texture, paired with dried scallop, dried shrimps and clams. Dried Scallop and Seafood with Loofah Gourd ($15.90) is a comforting home-style dish that evokes memories of a dish prepared by one's mother at home. However, we found the flavour profile to be a touch too subtle for our palates. While the dish showcases fresh ingredients and a comforting texture, we wished for a more robust depth of flavours.

Sichuan Boiled Fish 3.8/5

Bringing Sichuan classics to the table is the Sichuan Boiled Fish ($34.90), which features tender fish slices, crunchy bean sprouts, and black fungus immersed in a numbingly spicy broth. Nestled beneath is vermicelli that absorbs the aromatic broth, adding an extra dimension to the dish's texture. While we appreciated the dish's nuanced flavours and textures, our rating reflects a preference among hardcore Sichuan flavour enthusiasts for a more robust, spicier profile. However, it's worth noting that one of our parties, who typically avoid spicy foods, found this dish surprisingly enjoyable and ranked it among their top three favourites from our tasting session.

Boneless Spicy Chicken with Sichuan Peppercorns 4/5

Another Sichuan favourite, the Boneless Spicy Chicken with Sichuan Peppercorns ($16.90), showcases bite-sized pieces of boneless chicken thigh deep-fried to a perfect crispness. The chicken is generously coated with fragrant dried chillies and Sichuan peppercorns, delivering a balanced blend of heat and numbing spice. This dish disappeared from our table quickly, leaving us digging for more pieces of chicken that might be hidden underneath the mountain of dried chilli.

Steam Pot Chicken Soup 4/5

One of YUN NANS' signature dishes is the Steam Pot Chicken Soup ($29.90), prepared in a traditional handmade Jianshui claypot. This exquisite dish is made without a single drop of water, preserving the pure essence of its ingredients to deliver a light yet flavourful chicken soup. The broth is remarkably clean and free from any greasiness. Crunchy bean sprouts with chilli, peppercorn and an appetising spicy sauce accompany this delightful soup. This clever addition allows diners to create a unique cold dish by mixing the tender chicken pieces from the soup, elevating the dining experience.

Poached Pork Collar with Pickled Chilli 4.2/5

Lastly, we savoured another signature dish, the Poached Pork Collar with Pickled Chilli ($21.90-S/$27.90-L), a dish that had us reaching for more rice than usual. The broth was exceptionally flavourful with a slight spiciness, and tender pork collar slices were swimming in it. Accompanying the dish were slivers of fried potato that retained their texture and didn't become mushy. The pickled mustard greens elevated the broth, reminiscent of the vibrant flavours of another Sichuan favourite - Suan Cai Yu. This hearty dish delighted our taste buds and warmed our hearts.

As part of this new concept, Yunnan has released 20 new home recipes, and selected dishes will be 50% off from 24 May to 1 August 2024. YUN NANS Home is available at its heartland outlets, Nex, Northpoint City, and Westgate.

Other new dishes include the Pork Belly with String Beans Shoots, Home-style Minced Pork with Eggplant Casserole, Spare Ribs Braised with Bitter Melon in Fermented Black Bean Sauce, Shanghai Stir-fried Rice Cake, Mom's Braised Pig's Feet and more.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


YUN NANS (云海肴)
NEX
23 Serangoon Central
Bl-15
Singapore 556083
Tel: +65 69707883
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Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun: 11am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit G and H. Walk to destination. Journey time about 3 minutes. [Map]