Sunday, 13 December 2015

Szechuan Court – Combining Elegance of Cantonese Cuisine with Fiery Sichuan Cuisine [MEDIA INVITE]


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.

Part of the Dining Area with Privacy Rooms

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.


Table Setting - Medium Size Group


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.

 “Chong Qing” Poached Chicken with Spicy Peanut Sesame Sauce

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.

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.

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.

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.

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.

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.

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.

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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