Szechuan
Court & Kitchen (“SC”), the designated Chinese Restaurant for
Swissotel and Fairmont Singapore. One of the main stay in the dining
scene in Singapore, the restaurant is about the same age as the hotel
itself. Serving a combination of Fine Dining Cantonese and Szechuan
style cuisine, and are well-known for the use of highest quality of
ingredients.
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| Part of the Dining Area with Privacy Rooms |
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| Side Dishes to start |
The décor
of this place is modern with oriental flair. The restaurant is
bright, combining the colour of gold and red. Red and Golden lanterns
are also used to enhance the oriental theme in this restaurant. In
typical characteristic of Chinese restaurant, most of the tables here
are round. To accommodate clients that require some privacy, they
have a few mini private cubicle that can seat up to 4 pax.
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| Table Setting - Medium Size Group |
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| Table Setting - Small Group |
We
started the tasting with Combination of “Chong Qing” Poached
Chicken with Spicy Peanut Sesame Sauce ($18) and Braised Tripe,
Shimeji mushrooms, with Peanut Chilli Sauce ($18). Both this starter
are typical Szechuan cuisine, delicately spicy to open up your
appetite. The chicken was tender and succulent, slightly remind you
of the version of drunken chicken, except it got lots of chilli. The
beef tripe was thinly sliced, tender yet crunchy and absorbs the
seasoning well.
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| “Chong Qing” Poached Chicken with Spicy Peanut Sesame Sauce |
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| Braised Tripe, Shimeji mushrooms, with Peanut Chilli Sauce |
Braised
Bird's Nest, cabbage and chicken broth ($42). One of Chef Mok Wan
Lok's signature dishes. The base of the soup is robust chicken broth.
The delicate bird nest which normally quite bland, did well to
absorbs the flavour of the broth. A delicious nutritious soup to
further open up our appetite.
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| Braised Bird's Nest, cabbage and chicken broth |
Cod Fish
Steamed with Soya Bean Crumbs ($18). One of my favourite fish.
Steamed in Cantonese style, topped with fragrant fried soya bean
crumbs and garlic. The cut of the cod fish is very generous, almost
like a piece of steak. It is flaky, full of omega and melts in your
mouth. Just give me a steam rice with the dish, I will be a happy
man.
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| Cod Fish Steamed with Soya Bean Crumbs |
Wok-Fried
Sliced Chicken, Young Ginger, Sweet and Sour sauce ($28-S/$42-M). The
chicken version of sweet and sour dish. Using skinless chicken
breast, the meat surprisingly was tender and succulent even though
the fats are absent. The sweet and sour sauce is very subtle. Using
the thinly sliced young ginger, it provide a good compliment to the
chicken instead of the empowering flavour of old ginger.
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| Wok-Fried Sliced Chicken, Young Ginger, Sweet and Sour sauce |
Stir-Fried
Duck Breast, Black Fungus and Pickled Wild Chilli ($32-S/$48-M).
Unlike most western cooking that uses the fat from the breast to cook
the meat, the duck breast here is missing the skin. Dark in colour,
it has a similar texture to the beef. It is tender and succulent with
a hint of gamy taste. You can taste the subtle sweetness of the rice
wine and spiciness from the chilli in this dish.
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| Stir-Fried Duck Breast, Black Fungus and Pickled Wild Chilli |
Braised
Pork Belly Ribs, Crispy Rice and Sweet Vinegar Sauce ($30-S/$45-M).
My first impression of this dish is like Mongolian pork ribs. The
pork was deep fried at first to seal the juice, and the crispy part
allow the sauce to coated the dish. After a the second bite, I feel
the heat start to creep in and gave it a wow feeling in your mouth.
A silent attack indeed. Don't be alarm of the white silkworm look
alike on the ribs, it is just crispy rice.
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| Braised Pork Belly Ribs, Crispy Rice and Sweet Vinegar Sauce |
Wok-Fried
Fish Noodles, shredded pork and black pepper ($28-S/$42-M/$56-L). At
first I wondered, why this udon like noodle is very bouncy. Later I
found out it was actually made from fish paste. No wonder it was
bouncy, springy and taste of fish. Though I like the noodle, I
struggle to finish it. I find the black pepper just numbed my lips
and I can't hardly taste anything after that. It will be nice if
there is a non-peppery version of this dish.
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| Wok-Fried Fish Noodles, shredded pork and black pepper |
Pandan
Ice Jelly with Honey Sea Coconut ($8). My saviour after the numbing
fish noodle. Cold, light, clean in taste. The pandan jelly was
fragrant, made a good companion for the crunchy honey sea coconut.
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| Pandan Ice Jelly with Honey Sea Coconut |
Overall,
most of the dish here are well executed. The Cantonese dishes are
very tasty and elegance, which allow the ingredients to speak for
itself. Meanwhile the Sichuan dishes are bold and fiery. My pick for
the dishes here are the Braised Bird Nest, Steam Cod fish and
combination of “Chong Qing” Poached Chicken & Braised Tripe.
Cheers!!
Food
& Drink: 8/10
Value:
6/10
Service:
N/A (Tasting Invitation)
Ambiance:
8.5/10
Budget per Person: $51 - $80; $81 and Above
Szechuan Court &
Kitchen
80
Bras Basah Road
Level
3, Fairmont Singapore
Singapore
189560
T:
+65 6431 6156 (for reservation: +65 6884 6884)
OH:
Daily 12.00 – 14.30, 18.30 – 22.30
Menu Available from the Website
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