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Tasty and authentic Szechuan and Cantonese dishes
2015-12-10 166 views
Szechuan Court & Kitchen has been around for 29 years, serving quality and authentic Cantonese and Szechuan dishes. The interior oozes an oasis of Imperial charm and elegance, lavishly designed in rich Oriental style, easily making one think they were in Shanghai. Individual booths with dark fuchsia drapes are available for those who want to dine in semi-privacy; the tables are all well-spaced and tastefully furnished in red and brown hues. Service was impeccable and courteous.The Braised Beef T
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 Szechuan Court & Kitchen has been around for 29 years, serving quality and authentic Cantonese and Szechuan dishes. The interior oozes an oasis of Imperial charm and elegance, lavishly designed in rich Oriental style, easily making one think they were in Shanghai. Individual booths with dark fuchsia drapes are available for those who want to dine in semi-privacy; the tables are all well-spaced and tastefully furnished in red and brown hues. Service was impeccable and courteous.
Braised Tripe with Shimeiji Mushrooms
$18
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 The Braised Beef Tripe with Shimeiji Mushrooms and Peanut Chilli Sauce (SGD$18.00) was easily one of my personal favorites of the night, with succulent, chewy pieces of beef tripe. The mushrooms added a touch of "umami" tastiness to the natural flavour of the tripe, enhanced dramatically with the spicy sauce. It was addictive popping piece after piece into the mouth.
Braised Bird's Nest with Chicken Broth
$42
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 Next, the Braised Bird's Nest with Cabbage and Chicken Broth (SGD$42.00), also one of Chef Mok's favorites. It is not difficult to see why this bowl of piping rich goodness filled with smooth slivers of bird's nest brushing past the tongue deliciously, in a sumptuous clear broth dotted with wolfberries to add hints of sweetness.
Cod Fish Steamed with Soya Bean Crumbs
$18
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 Following that, we had the Cod Fish Steamed with Soya Bean Crumbs (SGD$18.00), a slab of pearl white fish prodding the tongue like flakes of satin, luscious in taste. The flavour was packed with light saltiness of the soy sauce, giving the sweetness of the fish a nice balance; the soya bean crumbs added some crunch to the lovely dish.
Wok-fried Fish Noodles
$28
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 Then we had the Wok-Fried Fish Noodles with Shredded Pork and Black Pepper (SGD$28.00 for small / SGD$42.00 for medium / SGD$56.00 for large), admittedly very palatable, especially with the al-dente texture. The strands of noodles were thick, bold and long, with a light saccharine hint sensationalised by strong black pepper flavour. The slivers of pork were tender and added chewy bites to the dish; as did the beansprours and red peppers. Non-carbo eaters would love to indulge in this, as did I.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/12/media-invite-dinner-at-szechuan-court.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$80 (Dinner)
Recommended Dishes
Braised Tripe with Shimeiji Mushrooms
$ 18
Braised Bird's Nest with Chicken Broth
$ 42
Cod Fish Steamed with Soya Bean Crumbs
$ 18
Wok-fried Fish Noodles
$ 28
  • Braised Beef Tripe
  • Braised Bird's Nest
  • Cod Fish
  • Wok-fried Sliced Chicken
  • Stir-fried Duck Breast
  • Sea Coconut Pandan Jelly
  • Braised Porl Belly Ribs
  • Chong Qing Poached Chicken