Came here for a team dinner, incredible meal especially the crispy prawn , short rib, spicy fried chicken chong qing style, pork belly, liang gua, grouper, hand pulled noodle, garlic beef, and my favorite salty egg yolk fish skin

Unless one is from Szechuan or Hunan, it'd be hard to eat these dishes often, but once in a while, it's extremely satisfying. This location serves the best food among the different SCDH outlets - flavourful, spicy but not numbing. There are non-spicy dishes from other Chinese cuisines, but frankly such dishes (eg. Peking duck) are not as good as those at the better Cantonese restaurants in town. The classic Szechuan dishes are outstanding - sliced pork in garlic and chilli sauce, Chong Qing diced chicken, beef and tripe in chilli sauce, boiled fish in Sichuan pepper sauce, dumpling in sour and spicy sauce. They might help kill corona virus! The view is fabulous, service is attentive, and prices are not outrageous for the quality and location.

The individual room has a nice view of the marina. They have a person pouring tea from a long traditional kettle. However, i didnt remember many dishes aside from the stir fried beef, which was excellent. It s also difficult for me to give a proper review because we didn't order any spicy dishes this time.

Fantastic views from the restaurant and above average food and service. Place was super clean and comfortable. Make sure you can handle your spicy food though! We came with a group of 20 people for a farewell party and everything was speedy and smooth. Only thing I disliked were the automatic charges for peanuts, tea, etc that they put on the table.

who would have expected a Si Chuan restaurant to incorporate our local claypot rice to its menu? Speaking of claypot rice, the most irresistible flavour is none other than the Sliced Pork and Salted Fish version (). With the increase in prices of salted fish, it was a delight to find generous-sized salted fish in the pot of fluffy rice. Meanwhile there is also the Claypot Rice with Chicken, Live Frog and Enoki Mushroom (). ""---Perhaps due to the cool and comfortable interiors, there was not much of the sizzling sounds or smoky scents of charred rice. Fortunately, I could gleefully scrape off an abundant amount of burnt rice at the base of each claypot and swirl in more dark soya sauce provided alongside. If you are ordering other dishes, each claypot rice can feed about 2-3 mouths. The highlight of the day was the Barbequed Suckling pig $198, which was indeed a terrific dish. Prepared by Barbeque Chef Zheng Guang Liang, the pig from Hebei China is grilled excellently to produce a crisp, burmished crackling skin and ladies can forget about scraping the fats off the skin. Meanwhile the meat, which was sliced and re-served for easy consumption, was neither too dry nor too greasy--a culinary feat that deserves a round of applause for the chef. Besides the new promotional dishes, regular items such as the Double-boiled Deer Tendon Soup with Deer Antler () $18/person is definitely worth ordering. Made with good quality ingredients and herbs such as cordyceps flowers that warms your body, it is a nourishing brew that is brimming with collagen. Jumping straight to desserts, What forged a deeper impression was the Deep-fried Yam coated with Soya Bean Crisps () $18. The yam was soft, with a crunchy exterior that triggers your sweet receptors but not too much. And the fact that it is made with soya bean gives us a very good excuse to enjoy this indulgent snack! The Claypot rice in assorted flavours are priced at $18 while the Barbequed Suckling Pig is available at $198. For now until 31 Dec 2013, UOB Cardmembers enjoy 50% off the second order of both items. Unless you are dining in huge groups, it would be unimaginable to have two suckling pigs at one go and thus the second order of roast suckling pig can be taken away or consumed on the next visit. Sounds quite like a good deal, isn't it?

Proper Sichuan food can be a bit daunting to a gweilo like me for a start, knowing what to order, and secondly, dealing with the face-numbing power of Sichuan pepper. However, coming here is an admirable solution to both problems. The set menus are very good ( as part of a big business party, this was a smart move), and the location is stunning, up on the 60th floor of the UOB Plaza. If you can find your way up here, it's well worth a visit; I'd suggest the chili jellyfish, and anything with sichuan pepper and tofu, an intriguing mix. The waitress will warn you, if foreign, to refrain from laughing, , speaking, or coughing while takling some of the hotter dishes; she's quite serious, and you wouldn't want any going down the wrong way, as I'd imagine it akin to a deep breath of CS gas. Traditional green tea is served from long-handled pots ( handing for reaching across the table), and is very welcome for putting out any oral fires. Very highly recommended.