Chengdu (成都) Restaurant @ Amoy Street - Authentic Sichuan Restaurant Opened By Young Bankers

A new kid on the block at Amoy Street is Chengdu Restaurant taking over the now defunct K-Tower. The kitchen at the Sichuan restaurant offers a wide repertoire of fiery and authentic Sichuan cuisine.

Chilli Beef with Sweet Corn Base 2.8/5

I don't really get the idea behind the Chilli Beef with Sweet Corn Base ($24.80). The Sichuan-style spicy marinated and air dried is spicy but dry. The fried honeycomb corn pastry at the base although crunchy but it is dry. When you have two dry items put together, it is a bit hard to eat and swallow. In addition, the spicy beef cubes are too little to go with the huge corn pastry.

Pork Belly in Garlic 4.5/5

An interesting way of presenting the Pork Belly in Garlic ($12.80) with the pork belly and cucumber slices hanging on a rack. The way to eat it is to pick up the pork belly and cucumber slices, dip it into the aromatic red chilli and garlic sauce. This is actually very appetising and I enjoy how the cucumber lends a refreshing touch to it.

Spicy Grilled Frog Skewer 4/5

Making a dramatic entry is the Spicy Grilled Frog Skewer ($29.80). The dish is presented on a straw boat with dry ice. The bullfrogs are first marinated, flash fried over high tea and then brushed with some traditional Sichuan sauce. What I like about the dish is the aromatic spices that complements the tender and juicy meat.

Beef with Pickles in Sour Soup 4.5/5

If you like the kick of mala and spiciness, then you will like the Beef with Pickles in Sour Soup ($25.80). The depth of the broth, is made from 12 different types of vegetables. The amount of peppercorn and chilli in the sour soup will set you on fire as you enjoy the thinly slices of tender beef. This is really shiok.

Chengdu 12 Flavours Chicken (Beggar Chicken) 4.2/5

The Chengdu 12 Flavour Chicken or Beggar Chicken ($36.80) is actually covered in clay and baked over charcoal fire in a special earthernware jar. This allows the flavours of the marination to permeate the tender chicken. It is then served with 12 kinds of sauces. I thought the chicken itself is already very flavourful, it didn't really need the sauces. Limited quantities are available each day and it needs to be pre-order one day in advance.

Fish with Green Pepper Soup 4.2/5

Quite similar to having hot pot, the Fish with Green Pepper Soup ($26.80/$35.80) comes in a piping hot rectangular pot in which the soup is consists of green pepper, millet, garlic, fermented black beans that has been stir fried until fragrant before adding into the superior soup stock. Fish slices from the daily live stock that is delivered daily is added into the soup to cook, ensuring freshness and tenderness of the fish meat.

Pumpkin Pancake 4/5

Brown Sugar Glutinous Rice Stick 4/5

For desserts, we tried the Pumpkin Pancake ($6.80) and Brown Sugar Glutinous Rice Stick ($6.80). For the pumpkin pancake, it has a delightful chewy texture that comes with sweet pumpkin paste. As for the glutinous rice stick, it reminds me of the "Kee Chang" whereby the alkaline rice dumpling is dip with sugar. Over here you dip the glutinous rice with the brown sugar sauce.

Giant Sesame Ball 3.5/5

Needing great skill to crisp fried it to the gigantic sphere shape is the Giant Sesame Ball ($16.80). While I enjoyed its crispiness, I felt its a bit too airy for a substantial bite to complete the whole enjoyment.

Chengdu Restaurant is opened by 2 younger bankers Stella Wang and Ma Jie, quitting the finance sector to pursue their passion in the F&B industry. It is a very tough industry and Sichuan cuisine is not as popular compared to the other cuisine in Singapore. Hopefully they have the perseverance to see it through. I wish them all the best.

Note: This is an invited tasting.


Chengdu Restaurant
74 Amoy Street
Singapore 09893
Tel: +65 62219928
Facebook
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left onto Telok Ayer Street. Walk down Telok Ayer Road. Turn right onto Amoy Street. Walk to destination. Journey time about 8 minutes.  [Map]

Birds Of A Feather @ Amoy Street - Contemporary Western Cuisine With Sichuan Influence Amid A Paradise Of Greenery

The legendary sun birds of Chengdu has flown onto our shore and set up their nest at Amoy Street. Birds Of A Feather is a new all day dining, cafe and bar concept in the conservation shophouses on Amoy Street. The new establishment offers contemporary Western cuisine with a pronounced Sichuan influence. The people behind it are from Chengdu who owns the Good Wood Cafe, a successful cafe chain across Chengdu.

Fried Calamari with Yuzu Tartar Sauce 4.2/5

Mentioned earlier, Birds Of A Feather is a 3 in 1 dining concept. For those planning to have a drink or two at the bar, there are around 9 items from the small plate menu which go well with the drinks. A popular bar bites is the Fried Calamari ($19). Over here, the bouncy texture of the squid is dressed in a light coat of crispy batter. It is then sprinkled with Sichuan spices for an elevated enjoyment.

Crispy Pork Trotter in a Bag 4/5

Something new to the table is the Crispy Pork Trotter in a Bag ($12). Like shaker fries, the special Sichuan spice is poured into the bag and given a good shake to coat the succulent and crispy deep fried pork trotter. A little bit salty with a little tinge of spiciness, this is perfect to go with a glass of beer.

Find the Chicken in The Chillies 4.8/5

Did you manage to Find the Chicken in The Chillies ($16)? Crispy, succulent and super spicy. It has all the elements that made me love this staple Sichuan dish. This is definitely one of the best I have eaten in Singapore.

Fortune Skewer in Szechuan Pepper Broth 3/5

Japanese Arrowroot Noodle 3.5/5

The Fortune Skewer in Szechuan Pepper Broth ($19) is like lucky dip. You never know what ingredient is at the end of the skewer until you pull it out from the mala broth. I managed to get quail egg, potato, lotus root and black fungus. You can even choose to add some silky smooth Japanese Arrowroot Noodle ($5) to make it a meal itself.

Roasted Chicken  & Avocado Salad with Szechuan Pepper 3.8/5

At Birds Of A Feather, not everything is spicy. It also have your usual western fare but maybe with a little twist. The Roasted Chicken  & Avocado Salad with Szechuan Pepper ($20) is one of the non spicy items on the menu. It comes on a bed of mixed greens and dressed in lemon juice.

Charcoal Roasted Romaine Lettuce 3/5

Another non spicy item on the menu is the Charcoal Roasted Romaine Lettuce ($16) dressed in sesame sauce. I didn't know that charred romaine lettuce can taste that good. I found the fried tofu cheese ball somewhat familiar until someone on the table reminded me it tasted like fish finger.

Grilled Cheese Panini 4.2/5

The Grilled Cheese Panini ($20) is an Asian twist with Sichuan influence. Sandwiched in between the toasted bread is braised pork belly, pickled cabbage and fried potato. An delectable combination that will be well received by the customers.

Oriental Bolognaise 4.5/5

As the name suggests, the Oriental Bolognaise ($20) is an Asian inspired pasta dish. It has both the non spicy and spicy version. Add $2 for the spicy version. The angel hair pasta comes with pork ragout, onsen tamago, wilted kale and sakura ebi. It felt like having a bowl of zha jiang mian in a slurping good way.

Tofu Burger with Mapo Meat Sauce 4/5

The Tofu Burger with Mapo Meat Sauce ($22) is made up of homemade Chinese bun with tofu cheese patty, mapo pork ragout, pickled cucumber in between. Diners also have a choice of fried potato or greens for the side. The interpretation of the classic hamburger if not on par, is as good as many burger joints out there, giving a fresh twist to the tradition.

Hot & Sour Chazuke 4.8/5

Only available on the diner menu is the Hot & Sour Chazuke ($28). This is one of my favourite dishes. A spicy pickled mustard green broth is poured into the bowl of Niigata rice with charcoal grilled barramundi and mentaiko. Mixed them together and eat it like a porridge. The salt and spicy broth is the star of the dish, bringing all the elements together for a hearty and comforting enjoyment.

Raspberry Granite 3.8/5

Moving on to the dessert, the Raspberry Granite ($16) caught my attention for the moist and fluffy earl grey chiffon. The dessert is further accompanied with milk chocolate foam, yuzu curd and almond nougatine for a contrasting finishing in taste and texture.

Poached Pear 4/5

A traditional hot Chinese dessert, the Poached Pear ($12) is given a cold treatment with a scoop of orange caramel ice cream. The softness of the poached pear with citrus, ginger, longan and snow fungus worked harmoniously for a refreshing and cooling enjoyment.

Glutinous Rice Cake 4.2/5

You probably can't find the Glutinous Rice Cake ($12) elsewhere in Singapore. The deep fried glutinous rice cake is drizzled with Okinawan black sugar syrup and topped with peanut. in my own layman term, it felt like eating peanut candy.

Feather Cheese Cake 4/5

For cafe hoppers, this is definitely a beautiful place with natural lighting to take great photos. For the not so hungry stomach, there are pastries, cakes and coffee. Immersed in the lush, relaxing and feel good atmosphere while sipping your cup of aromatic coffee, lazing the day away.

Stepping into Birds Of A Feather, my first impression was wow. The beautiful decor of the restaurant has set a new benchmark for the local scene. Initially, I was sceptical about the concept but after experiencing it myself, I think it will be a hit.

Note: This is an invited tasting.


Birds Of A Feather
113 Amoy Street
Singapore 069935
Tel: +65 62217449
Facebook
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Wed: 10am - 11pm
Thu-Sat: 10am - 12midnight
Sun: 10am - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

Si Wei Yan (思味筵) @ Club Street - Home to Classic Sichuan Cuisine

We have known Singapore as a melting pot where we can get different cuisines from different races and nationalities. Over the years, with globalization we have seen more Chinese immigrants work or settle down in Singapore. This also leads to more Chinese restaurants offering cuisines from different part of China. Si Wei Yan (思味筵) at Club Street is one of these restaurants serving authentic Sichuan cuisine which is opened by the same folks behind the popular Si Wei Mao Cai at Mosque Street.

Mixed Vegetables in Special Si Chuan Sauce (思味上上签) 3/5

Our dinner started with the Mixed Vegetables in Special Si Chuan Sauce ($14). Chicken feet, black fungus and potato are skewered to the bamboo stick. The concept is like lucky pick. You never know which ingredient is at the end of the bamboo stick unless you drawn it out from the cup of mala chilli oil. A simple cold dish to kick start the dinner with the fiery special Sichuan Sauce.

Chicken in Chilli Oil with Minced Spices (思味搓椒口水鸡) 3.5/5

Poached chicken is nothing new to Singaporean but the Chicken in Chilli Oil with Minced Spices ($14) is a red hot introduction to the local palate. I like how the minced spices and chilli oil lifted the flavour of the poached chicken but the meat itself was a bit on the dry side.

Eggplant Topped with Homemade Green Chilli (烧椒茄子) 4.2/5

For those that can't really take spicy food, the Eggplant Topped with Homemade Green Chilli ($11) will be my recommendation. The homemade green chilli does not have that fiery kick, instead it gives a more garlicky, crunchy dimension to the dish which complements the eggplant excellently. A worthy note is how the chef prepares the eggplant to a nice crunch.

Beef Tongue Slices with Ginger (仔姜牛舌) 4/5

Beef Tongue Slices with Ginger ($16), may sounds rather acquire but it is actually quite nice. The beef tongue is sliced to thin slices which some what felt like eating bamboo shoot with its crunchy texture.

Raw Peanut in Spicy Soy Sauce (酒鬼花生) 3/5

It took me a while to get used to having Raw Peanut in Spicy Soy Sauce ($6). The more I chew into the raw peanut, the more I start to appreciate the new found taste. An interesting dish that may take a while for locals to accept.

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

One dish that I would highly recommend diners to order is the Beef Shank Slices in Si Chuan Sauce ($16). Look at how beautiful the beef shank is being sliced with the pretty marbling. Drowned in the pool of spicy Sichan sauce, this accentuated the whole flavour to a tongue wagging enjoyment.

Matsutake Millet Soup (小米松茸) 4.2/5

After all the spicy food, we have a break for some non-spicy items. Sichuan cuisine is not just about hot and spicy food. The Matsutake Millet Soup ($12) is timely to cool off the tongue. I like the millet in the soup which has a creamy texture like mash potatoes and fluffy like rice. It felt like having a bowl of comfort porridge.

Stewed Beef Brisket with Vegetables in Pork Bone Soup (粗粮牛腩) 4.2/5

The Stewed Beef Brisket with Vegetables in Pork Bone Soup ($22) is light and refreshing but yet flavourful. Borrowing a quote from one of the diners in the group - it felt like drinking ABC soup.

Stir Fried King Oyster Mushroom (小炒杏鲍菇) 4/5

The Stir Fried King Oyster Mushroom ($18) is probably the most popularity dish on the table. Thinly sliced and fried to crispy like potato chips, this is the first dish to disappear from the plates. I do not even have the opportunity to go back for a second helping.

Corn Fried with Salted Egg Yolk (金沙玉米) 2.5/5

While most of the dishes are hits, the Corn Fried with Salted Egg Yolk ($18) is a miss. First of all, I find the dish too costly. In addition, I could not even taste the salted egg yolk. All I tasted was the sweetness of the corn kernel.

Signature Beef Belly Slices in Sour Soup (酸汤肥牛) 4.5/5

For those that like sour stuff, you will enjoy the Signature Beef Belly Slices in Sour Soup ($32). This is my first time being introduced to the dish. The tanginess of the soup definitely entice the appetite. Together with the beef belly slices, mushroom and black fungus, this is a hearty and comforting bowl of soup.

Garlic Chives Flavoured Beef Slices (韭香牛柳) 4/5

In Hokkien we have the Kong Bak Pau but I didn't know that in Sichuan, they have the Garlic Chives Flavoured Beef Slices ($26) with steamed bun too. The beef slices are cooked to a beautiful tender that literally melted in the mouth.

Si Wei Signature BBQ Pork Ribs (思味王排) 3.8/5

Spectacular in presentation is the Si Wei Signature BBQ Pork Ribs ($48). The gigantic pork ribs is first braised, then grilled and finally deep fried before topping it with the different spices and spring onions. You can request the kitchen to chop up the pork ribs into smaller pieces for easy consumption. I thought the meat was a bit tough and dry but my dining partner actually enjoys the textural bite.

Red Grouper in Si Wei Dry Chilli (炝锅红斑) 4.5/5

I personally prefer the Red Grouper in Si Wei Dry Chilli (Seasonal Price) more than the Pork Ribs. The fish is steamed to a lovely moist and dressed in a coat of dry chilli. The star is the dry chilli that emits an aromatic scent when eaten together with the fish.

PROMOTION TO READER - DISCOUNT OF 10% OFF TOTAL BILL

Great news for SG Food on Foot readers. Si Wei Yan will be giving readers a discount of 10% off the total bill for the month of April 2016. All you need to do is to quote "DERRICK10".


[CLOSED]
Si Wei Yan (思味筵)
1 Club Street
Singapore 069400
Tel: +65 62216836
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]