Guo Jiang (锅匠) @ Mosque Street - Continues to Impress with New Sichuan Dishes

I recently revisited Guo Jiang (锅匠) on Mosque Street, accompanied by a couple of fellow food enthusiasts, to explore some of their new offerings. My previous visit to the restaurant had left a positive impression, so I was eagerly anticipating their latest dishes. Needless to say, my return was well-justified.

Shredded Chicken with Chilli Pepper 4.2/5

We began with the Shredded Chicken with Chilli Pepper (擂椒手撕鸡, $16.80), served refreshingly chilled. The sauce was a harmonious blend of nuttiness and creaminess, while the chilli pepper provided a satisfying crunch. The addition of century egg elevated the dish, introducing a complex and delightful flavour profile that danced on the palate.

Spicy Fish Fillet 4.2/5

Next up was the Spicy Fish Fillet (烧椒鱼片, $36.80). Distinguished from the Sichuan Sour and Spicy Poached Fish with Pickled Greens, the dish skipped the sour notes but still delivered a delightful kick from the chillies. There were fried eggs, celtuce, and tender fish slices, contributing to a balanced and flavoursome ensemble.

Chicken Chicken Frog Frog 4.5/5

An intriguing dish with a straightforward name, Chicken Chicken Frog Frog (鸡鸡娃娃, $46.80) brought a unique combination of chicken and frog legs to the table. Don't let its pale appearance fool you; this dish packs a spicy punch, courtesy of the numbing mala spiciness that ignites the taste buds.

Tomato Crystal Beef 4.8/5

Switching gears to something non-fiery, the Tomato Crystal Beef (番茄水晶牛肉, $36.80) was a delectable creation. The tomato broth was clearly concocted from fresh tomatoes, imparting the dish a refreshing blend of sweetness and tanginess. The beef was masterfully cooked to perfection, boasting a tender, melt-in-your-mouth texture. Golden mushrooms in the broth added an extra layer of flavour and texture. Among the new additions, this dish emerged as my personal favourite.

Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots 4.8/5

Of course, we couldn't forget a beloved classic from their existing menu, the Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots (烟笋芋儿鸡, $30.80). The dish is bathed in a delightful mala sauce enriched with Sichuan peppercorns, featuring generously sized chicken pieces, each tender and succulent. The baby yam, reminiscent of soft potatoes and crunchy bamboo shoots, soaked up the spicy goodness, resulting in a satisfying and spicy culinary experience.

Guo Jiang continues to impress with its diverse and flavourful old and new offerings. Whether you're seeking fiery Sichuan delights or milder, nuanced dishes, there's something here to tickle every palate.

Note: This is an invited tasting


Guo Jiang (锅匠)
38 Mosque Street
Singapore 059516
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Tel: +65 62226838
Nearest MRT: Chinatown (DT, 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]

Sawa De' Kafe @ Chinatown - Offering both Traditional Thai Dishes And Fusion Plates

Sawa De'Kafe on Temple Street is a modern Thai bistro cafe that offers a delightful combination of well-loved Thai classics and fusion plates enriched with Thai flavours. The founders, Mr. David and his Thai wife from Chiang Rai, were former chefs during their time studying in Japan, where Japanese Western-style cafes are common and popular. Drawing inspiration from these fusion cafes, Mr David aims to offer diners a different way to enjoy Thai cuisine by creating Western-style dishes infused with Thai flavours alongside the classics, all within a cosy and comfortable environment. Overseeing the kitchen is his wife's ensuring the most authentic Thai flavours reach every table.

Mango Salad 4.8/5

Papaya Salad 4.8/5

I had the Papaya Salad ($7) and the Mango Salad ($7). Both dishes whetted my appetite with the utmost amount of peanuts and dried shrimp tossed into the shredded fruits, all brought to life with piquant Northern Thai-style sauce.

Kor Moo Yang 3.8/5

Kor Moo Yang ($15) features slices of grilled pork collar. While they weren't as tender as expected, they were quite delectable despite the visibly good amount of fats present, especially when paired with the dipping sauce.

Red Coconut Curry 5/5

Red Coconut Curry ($15) with Prawn is a dish that's impossible to discuss without salivating. It's robust and vibrant, packed with aromatics and spices. Staying true to its café concept, besides rice and glutinous rice, diners have the option to add on a Butter Croissant ($3.50) to soak up the irresistibly moreish curry. This pairing draws inspiration from the way we savour chilli crab with fried mantou.

Tom Yum Spaghetti 4/5

The menu offers a diverse range of pasta dishes infused with Thai flavours, including Green Curry, Red Curry Prawns, Basil Pork, and even Phad Thai with Spaghetti. I had the Tom Yum Spaghetti ($17). Brimming with seafood ingredients, the al dente spaghetti was zingy with a well-executed Tom Yum sauce. While most Tom Yum sauces out there tend to be relatively rich and creamy, the version here had a lighter consistency, which was much more elegant, and the heat level was just right. I particularly appreciate its bright and citrusy notes, which elevated the dish's overall taste.

Vegetarian Green Curry 3/5

Catering to the increasing demand for meatless options, most curries and pasta dishes have vegetarian alternatives. I opted for the Vegetarian Green Curry ($13), which included Konjac prawns, tofu, and brinjal. It's worth noting that a greater variety of vegetables would have been more complementary to the robust curry.

Ice Hale's Butterfly Pea Tea, Red Ruby, Green Tea Butterfly Pea Basque Cheesecake

Other than Thai desserts, there is also a range of cakes which one can enjoy with Thai beverages or coffees. Red Ruby with Jackfruit ($6) was rather average. I recommend the Green Tea Butterfly Pea Basque Cheesecake ($6), which is homemade by one of the couple's daughters and one of the best cheesecakes I have had for a long time. It was light and mildly sweet with a hint of lemony note, laced with an alluring tea fragrance. Its light bluish-green colour was aesthetically pleasing and tasted as elegant as it looked. Ice Hale's Butterfly Pea Tea ($6) was pretty with Thai pink milk, which was refreshing after all the spicy dishes.

High Tea sets are also available if you want to try more of their desserts and cakes. As Sawa De'Kafe is still relatively new, it will be adding more Western fusion dishes to the menu in the future.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Sawa De'Kafe
30 Temple Street
#01-01
Singapore 058575
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon, Wed: 11am - 9pm
Fri-Sun: 11am - 930pm
(Closed on Tue)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk down Trengganu Street and turn left onto Temple Street. Walk down Temple Street. Walk to destination. Journey time about 3 minutes. [Map]