Spice Things up with Chuan Wang Ji's Sze Chuan Cuisine

The first week of June saw the grand opening of Chuan Wang Ji in the Santa Grand Hotel along East Coast Road. The Sze Chuan restaurant promises to serve only the authentic and the best of its cuisine, so foodies with an inclination towards these fiery dishes can celebrate. How authentic, you ask? With one of its co-founders from Sze Chuan and another having lived in China for more than two decades, this is as authentic as it gets. The setting is similar to that of an upscale Chinese restaurant – well-lit and elegant with a touch of wood and porcelain. Chuan Wang Ji also has four private dining rooms, which makes it ideal for family gatherings.

We started off with the appetizing Hot and Sour Fern Root Noodles ($8.80 per serving), which we heard from co-founder Mr Patrick Ong is their best seller since the restaurant’s opening. With its smooth, slide-down-your-throat texture and addictive kick of spiciness and tanginess, it is easy to see why.

Another one for team spicy was their Eggplant with Garlic and Chilli ($8.80 per serving). Many appreciated it for its aromatic garlic flavour, mixed with the roasted green and red chillies.

The Stir-fried Crab with Fragrant Szechuan Chilli (seasonal price) gave our local chilli crab a surprising twist with its unique spices and peppery aftertaste. The firm, springy meat of the crab is also plucked from its shell with minimal effort – a sure sign of freshness. However, newbies to the cuisine needn’t worry – Chuan Wang Ji offers customized levels of spiciness for most of their dishes, so patrons may choose from mild, regular, or strong levels to suit their taste buds.

Additionally, the restaurant also has a wide selection of Cantonese dishes that will provide a respite for your burning tongue. Our favourites include the Stewed Spare Rib in Red Sago Chinese Wine Sauce ($12 per person) and Braised Fillet of Cod with Egg White Sauce ($18 per person). The former is tender and well-complemented with crunchy asparagus and fried mantou, while the latter is rich and delicate, making for a luxurious mouth-feel.

Chuan Wang Ji Glutinous Rice Dumpling in Rice Wine

We ended with the session with a bowl of Glutinous Rice Dumpling in Rice Wine ($6 per person). Although the dessert’s colour and consistency is reminiscent of tau suan, it tastes vastly different with an infusion of alcohol. If you’re looking for a little adventure with your Chinese cuisine, you know where to go! Chuan Wang Ji, 171 East Coast Road, Singapore 428877, Santa Grand Hotel (ground level) See also: Best Sze Chuan restaurants in Singapore Favourite Chinese dishes in Singapore

Written by Mandy How