SO DO FUN (蜀都丰) @ Guoco Midtown - Award-Winning Sichuan Cuisine With 17 Years Experience

With over 100 outlets in China, SO DO FUN (蜀都丰) has newly landed on our island with its first branch on the ground floor of Guoco Midtown, in Bugis.

The restaurant prides itself on using the freshest ingredients, which are air-flown and delivered daily. The extensive menu offers key signatures, sides, chilled dishes, and Sichuan hot dishes, with a good mix of spicy and non-spicy options to cater to all diners.

Boiled Live Fish in Spicy Broth 4.2/5

The classic Sichuan dish, Boiled Live Fish in Spicy Broth ($42.90 for 2 Pax Portion), is their top-selling item. It features tender fish slices in a spicy and numbing broth made with a generous mix of peppercorns, chilli peppers, and a blend of aromatic spices. We saw reviews on the fish being bony, but we didn't face that issue on our visit. While some may find it oily and salty, we found it authentically rich in flavour and thoroughly enjoyed it. I particularly liked the addictive lingering heat! The fish came with beansprouts, beancurd skin, and kelp. Definitely get white rice to go with this.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

Next came the Grilled Prawns with Vermicelli and Minced Garlic ($21.90), served in a claypot on a gas stove. After pouring in a housemade sauce, the lid is placed back on and set to continue cooking. Once the timer was up, it was ready to be eaten. My dining companions loved the garlicky base, the vermicelli that had soaked up the flavour, and the well-cooked prawns.

Spicy Boiled Clams 4/5

The Spicy Boiled Clams ($18.90) came with decent clams, beansprouts and a couple of prawns. We found the spicy base here similar to the Boiled Live Fish in Spicy Broth. Hence, if you're already ordering the fish, you can skip this and try their other dishes instead.

Green Pepper Stir-fried Eggplant 4.5/5

The Green Pepper Stir-fried Eggplant ($14.90) was an interesting and well-seasoned dish. Even one of my dining companions, who is not usually a fan of eggplant, commented about liking it. Unlike the usual soft texture, the sliced green eggplant was firmer.

Pickled Radish Stewed Duck Soup 4.5/5

The soulful Pickled Radish Stewed Duck Soup ($19.90) felt like a warm hug on a cold day. The portion comfortably feeds 3-4 pax, and we all agreed that the clear, sour-savoury soup was one of the best we've had in a while.

Chilled Spicy Chicken 3.8/5

I was less a fan of the Chilled Spicy Chicken ($12.90). The chicken's texture was a touch dry, and the vegetables laid below didn't soak up the Sichuan flavours well.

Lipu Yam with Scallion Oil in Pot 4/5

The Lipu Yam with Scallion Oil in Pot ($12.90) was surprising. While it looked unassuming, the smooth yam and savoury starchy sauce complemented the white rice well. As they are thickly sliced, this works better as a sharing dish.

House Special Fried Rice 3.5/5

Even though the House Special Fried Rice ($11.90) was fried thoroughly in lard and turned out fragrant, we found it too pricey because it did not include any other ingredients.

Xuan Zi Cold Glass Noodles 3.5/5

We were looking forward to trying the Xuan Zi Cold Glass Noodles ($8.90), but we thought the texture could be better, as these broke off more easily.

Green Peppers with Preserved Egg 3.8/5

We were curious about So Do Fun's Green Peppers with Preserved Egg ($12.90). The preserved egg wasn't as distinct in its usual pungent flavour, while the green peppers lent a herbaceous note with a mild heat.

Jasmine Lemon Tea 4/5

We each had a cup of their fragrant and mildly sweet Jasmine Lemon Tea ($3.50), perfect for washing down all the rich and oilier flavours.

Mini Glutinous Rice Ball in Fermented Rice Wine 3/5

For desserts, we had both a cold and a hot item. For the former, we ordered the Mini Glutinous Rice Ball in Fermented Rice Wine ($3.90). This was served hot with an egg mixed into the rice wine, but the fermented rice wine was not as distinct as we would have liked.

Brown Sugar Ice Jelly 3/5

The Brown Sugar Ice Jelly ($3.90) was our cold dessert, which we’ve had better renditions of.

Most dishes at SO DO FUN are served in big portions. I recommend dining in a group in order to try and share more items. We enjoyed our meal but would skip the desserts and just go for the recommended signatures.

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
Midtown House
120 Beach Road
#01-01
Singapore 189769
Tel: +65 6550 2335
Facebook
Instagram
Nearest MRT: Bugis (EW, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 4pm, 530pm - 1115pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region

Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.

With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.

I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

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.


Pi Food 香江小厨
9 Penang Road
#01-18
Singapore 238459
Tel: +65 9239 0686
Facebook
Instagram
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - 10 Hands Culinary Showcasing A Rediscovery Of Cantonese Classics (十手连环，美味无限)

Building upon the success of last year's highly acclaimed 8 Hands Culinary Showcase at Min Jiang, Goodwood Park, the renowned restaurant has once again raised the bar with its latest culinary extravaganza, the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics". This anticipated event, taking place from 13 to 20 July 2023, brings together five distinguished chefs, including veteran guest chefs Chan Kwok, Yim Yiu Wing and Cheng Hon Chau, alongside Min Jiang's own esteemed chefs Chan Hwan Kee and Ho Chee Hee. With their combined expertise and illustrious careers, this exceptional lineup promises to deliver an unforgettable dining experience steeped in Cantonese traditions.

The showcase offers two meticulously curated set menus. The 6-course lunch menu ($138 per person) and the 8-course lunch and dinner menu ($168 per person) both promise to take diners on a journey of Cantonese flavours and traditions.

Steamed Diced Chicken in Pomegranate Egg White Parcel 4/5

Kicking off the feast is the visually stunning Steamed Diced Chicken in Pomegranate Egg White Parcel. Resembling a chrysanthemum and pomegranate, this dish features a delicate pastry made from scratch using egg white and flour. Inside, a medley of finely diced chicken, celery, dried shiitake, and carrots is bathed in superior stock and crowned with luscious crab roe, creating a harmonious blend of flavours.

Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck 4.2/5

Next, the Baked Stuffed Crab Shell takes centre stage, paying homage to Hong Kong's fusion of Eastern and Western cuisines. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a cream sauce reminiscent of bechamel. The mixture is then baked in a crab shell to golden perfection. Accompanying this delicacy is the succulent Roasted Silver Hill Irish Duck, complemented by sweet and juicy fresh mango and a tangy homemade plum sauce.

Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham Double-boiled Superior Soup 4.5/5

A standout dish, the Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham in Double-boiled Superior Soup, showcases hours of laborious cooking. The chicken is deboned and filled with premium bird's nest before being double-boiled for three additional hours. The result is a dish bursting with rich and pure flavours derived from the carefully selected ingredients.

Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish 4/5

Delving into a traditional recipe from the Shunde district in Guangdong, China, the Pan-fried Dace Fish Meat, Liver Sausage, and Orange Peel stuffed in a whole Dace Fish offers a delightful combination of textures and flavours. The dace fish flesh is expertly removed and blended into a fish paste, which is then combined with orange peel for a citrus note and finely diced liver sausage for added depth. The fish paste is stuffed back into the dace fish and pan-fried to crispy perfection.

Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce 4/5

For those seeking a familiar yet elevated snack, the Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce delivers. These wontons feature iberico char siew as a filling, elevating the dish's succulent flavour. Accompanied by a tantalizing sweet and sour sauce brimming with pork slices, pork liver, prawns, and scallops, this dish is a true delight when dipped into the sauce.

Wok-fried Crispy Silver Hill Irish Duck with Yam Paste 4.2/5

Prepare for a symphony of textures and flavours with the Wok-fried Crispy Silver Hill Irish Duck with Yam Paste. The duck is wok-fried to a golden brown, creating a layer of crispy goodness atop a bed of mashed taro. Each bite offers a delightful combination of fragrant, fluffy, juicy, and crispy elements.

Stewed White Jade Noodles with Wild Mushrooms and Mustard Green 4/5

As a light yet flavoursome finale to the savoury courses, the Stewed White Jade Noodles with Wild Mushrooms and Mustard Green provides a comforting and homely experience. This bowl of goodness brings together tender noodles, earthy wild mushrooms, and mustard greens in a flavoursome broth.

Crispy-fried Water Chestnut with Apricot, Chilled D24 Pandan Gula Melaka Rice Roll 4/5

To conclude this remarkable culinary journey, we are treated to a duo of delectable sweet treats. The Crispy-fried Water Chestnut with Apricot is a delightful creation where steamed water chestnut and apricot are enveloped in a thin, crispy batter, offering a delightful contrast of textures. Meanwhile, the Chilled D24 Pandan Gula Melaka Rice Roll steals the show with its soft and slightly chewy exterior, filled with creamy D24 durian pulp and enhanced by a drizzle of fragrant gula melaka. This harmonious combination leaves a lingering sweetness on the palate, providing a satisfying conclusion to the gastronomic adventure at the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics."

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Yi Qian Private Dining @ Leng Kee Road - Hidden Restaurant Within A Business Centre, Serving Fine Cantonese And Teochew Fare

Yi Qian Private Dining is a new Chinese restaurant hidden within a nondescript business centre. Helming the kitchen is Chef Raymond, who has years of experience working at Golden Palace Singapore and Lei Garden Restaurant Hong Kong. The restaurant has an extensive menu ranging from Cantonese to Teochew Fare. Customers can even customise their menu upon the advance request of 3 days.

Crispy Prawn Fritters 4/5

A great appetiser to kick start the meal is the Crispy Prawn Fritter ($9.80). The thinly sliced prawn fritters are crispy and topped with sweet sakura prawns, deep-fried to golden perfection.

Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot 3.8/5

A signature at Yi Qian is their Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot ($68). It is a 2-part dish whereby the shark fin is separated from the superior stock. To enjoy the dish, have a bite of the shark fin and sip the superior soup brewed for over 6 hours using old chicken bones and ham.

Teochew Crispy Yam & Prawn Omelette 4.2/5

The Teochew Crispy Yam & Prawn Omelette ($24) comes in a disc shape, generously studded with hearty yam wedges and fresh prawns. I love the crispy and fluffiness accentuated by the flavourful yam.

Pig's Stomach and Chicken in Pepper Soup 4.2/5

The Pig's Stomach and Chicken in Pepper Soup ($108) requires pre-order at least one day in advance. A whole kampong chicken is wrapped in a pig's stomach and boiled in a white pepper soup. It is a pot of nourishing soup boiled for 4 hours under high heat with a myriad of spices.

Sizzling Kai Lan in Claypot 4.2/5

Nowadays, restaurants like to serve their vegetables in claypot, such as the Sizzling Kai Lan in Claypot ($22). They are stir-fried with belachan and shrimps. It's simple yet irresistibly mouth-watering, with the kailan retaining a delectable crunch.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A staple Teochew dish is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18). The flat rice noodles are tossed in a hot wok with crunchy preserved radish, kailan and shrimps, infused with the wok's breath for a smokey finish.

Sugar Encrusted Deep Fried Yam Sticks 4.5/5

Surprisingly, my favourite item is the Sugar Encrusted Deep Fried Yam Sticks ($20). It is the best version I have eaten so far. It has a sweet layer of sugar coating with an exterior crisp, followed by a soft and moist interior packed with the beautiful yam flavour.

While I see a glimpse of excellence in some dishes, there are misses too. I felt I had not tried the best of the restaurant yet. I probably have to return to try more of his dishes to get a final verdict.

Note: This is an invited tasting.


Yi Qian Private Dining
Thye Hong Centre
2 Leng Kee Road
#01-04
Singapore 159086
Tel: +65 65136377
Facebook
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

San Shu Gong Private Dining (三叔公私房菜) @ Geylang Road - Teochew Cuisine By Former Chui Huay Lim Chef

Together with my foodie friends, we made a reservation at San Shu Gong Private Dining (三叔公私房菜) for a Sunday lunch. From what I understand, the restaurant specialises in Teochew cuisine, and their chef was formerly from Chui Huay Lim Teochew Cuisine in Singapore. It happened to be one of my favourite Chinese restaurants in Singapore.

Braised Goose, Teochew Style 4/5

We started with the Braised Goose, Teochew Style ($26 | $70 | $136). The sliced goose meat is laid on top of a bed of braised tofu in a light yet flavoursome braising sauce. To fully appreciate it, I would highly recommend having the tender goose meat with tangy chilli dipping sauce.

Pig's Liver with Crispy Youtiao and Spring Onion 4.5/5

A special item for the day was the Pig's Liver. The pig's liver was well executed, having a delightful crunchy texture. What surprises us is the addition of crispy youtiao, soaking up the delicious sauce. The pairing is something new for me. I have not seem this pairing in other restaurants.

Steamed Fish with Aged Radish and Minced Meat 4/5

Being a Teochew, I love my steamed fish. Hence it is inevitable that I have to order the dish. They have a few options for cooking the fish, and we decided to try the Steamed Fish with Aged Radish and Minced Meat.

Pan-fried Oyster Omelette 4.2/5

I got excited when I saw the Pan-fried Oyster Omelette ($15). It is my favourite dish at Chui Huay Lim Teochew Cuisine. I am glad that I can have this unique style of an oyster omelette here. Crispy on the outside and gooey inside, this is probably the best version of the oyster omelette I have eaten.

Braised Salted Pork Ribs with Mustard Green 4/5

Not many people like mustard green, but being a Teochew, I have grown up eating it, and it has become a taste of childhood for me. Whenever possible, I will order it if my dining companions don't mind, as mustard green has a bitter-earthy taste. We had the Braised Salted Pork Ribs with Mustard Green ($28 | $42). The pork ribs were incredibly tender and cooked in a delicious superior broth. The mustard green was also soft and tender.

Wok-fried Kailan with Dried Sole 3.5/5

We also have the Wok-Fried Kailan with Dried Sole ($18 | $24 | $36). While the Kai Lan was cooked to a delectable crunch, it lacked the aroma from the dried sole.

Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce 3/5

While the Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce ($12 | $18 | $24) was packed with wok hei with crunchy diced kai lan, the rice noodle was a bit heavy-handed on the salty side.

Deep-fried Yam Stick Encrusted with Fine Sugar 3/5

For dessert, we tried the Deep-fried Yam Stick Encrusted with Fine Sugar ($18). I didn't quite enjoy it as it was on the dry side. I have tried the same dish elsewhere, which has a softer interior.

Fried Water Chestnut

We also had the deep-fried Fried Water Chestnut. It was crispy on the outside and soft on the inside.


San Shu Gong Private Dining (三叔公私房菜)
135 Geylang Road
#01-01
Singapore 389226
Tel: +65 67410344
Facebook
Website
Nearest MRT: Kallang (EW Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Kallang MRT station. Take Exit A. Turn left and walk to traffic junction Geylang Lorong 1 and Kallang Road. Cross the road and walk down Geylang Lorong 1 towards Geylang Road. Turn left onto Geylang Road. Walk to destination. [Map]