We came from Hong Kong so guess we have an absolute qualification to judge whether BBQ Siu Mei is good or not.  We like BBQ pork and I always order fat cha siu and I can't stand cha siu with no fat.  So today we ordered a mix of "Toro" cha siu and the crispy pork.
Even though I like fat pork, I don't mind cholesterol, I like pork lard, I am a bit put off by this Toro.  The skin is good, just balance with lots of honey and not over-roasted with dark charcoal (hey the dark burnt one is carcinogenic by the way), the fatal part is - the whole 'pork' is 100% fatty tissue.  
Overall, the price is a bit expensive.  
Michelin star, mmmmmmm?

First, the name itself is strange - it is Si Chuan, but it serves both Cantonese and Si Chuan food, which to me are two completely different menus that can hardly combine.  

We ordered:
Mala Dou Hua - just okay, the Dou Hua is not particularly smooth. 
"Dung Bo" braised pork belly - again just okay.  The pork is soft, however, the complaint is the sauce is not sweet enough.  BTW, I am not a sweet person, but this Pork must be sweet enough to make the taste good.   The key of good Dung Bo Pork Belly lies on the sauce.  And that why this dish is not good here.
Crispy rice bubble with seafood - the seafood is not abundant enough.  Surprise that the taste is a bit sour - it is absolutely okay but strange that there is a bit of tomato inside.  I think they can simply make this sour by using a good mix of vinegar.
Stir-fried scallop with asparagus and macadamia nuts.  This is again okay, but perhaps the best dish in the dinner.
Cabbage in thick stock - unfortunately, I am not a fish soup person and yet, this 'thick' soup is too strong in the fish taste that it becomes very fishy.  
Beef rice in claypot with truffle sauce.  This is a signature dish with the picture shown in many place - menu, website.  But this is actually the biggest disappointment of the night - it can never be classified as good at all if I cannot call this bad.  First, the whole point of mixing and pouring the truffle sauce in front of us is to let us see how hot the claypot is, and the claypot can make a kind of fried rice effect.  However, the claypot is definitely not hot enough.  There is no any steam, sound.  Imagine enough a Korean Bimbimbap will have a better effect than this.  Moreover, the beef is not attractive.  So this last dish brings a huge discount to the dining experience.

Me and my wife went there for our anniversary dinner.    It was very hidden inside the Robinson store and I was later told this is the intention.  

First came the cornbread, it was freshly made every day, with two kinds of cheese inside.  The cheese flavor was not strong, just a very subtle fragrance.
First, we tried half dozen oyster platter, they were surprisingly good, crispy and briny, almost comparable to French oysters like fine de claire or belon.

We then ordered ribeye, crab cake, and a side kale salad.  The manager is so thoughtful to share both ribeye and crab cake on one plate each for us.  The crab cake may be the best I have tasted in my life.  The ribeye is good, but not the best as it is not as tender as I expected.  Kale salad is also good, with a little bit taste of mint, not too oily and not too saucy.

Last we had grandma's apple pie as our dessert.  Again, it is good - the pastry was soft, never oily.  

We received a surprise chocolate cake from the manager, he also spent a long time to explain the food and history of this restaurant.  

Definitely worth recommending, and will surely come back again to try other dishes.