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Telephone
6431 6156
Introduction
An oasis of charm and elegance, the inimitable Szechuan Court is renowned for serving some of the finest Szechuan and Cantonese cuisine in Singapore. Accompany your meal with herbal tea or our famous eight treasures tea.
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Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon - Thu
12:00 - 14:30
18:00 - 22:30
Fri - Sun
12:00 - 14:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
I was there with my parents to have a good time with quality food. We ordered Beijing Duck and some vegitables to go with it. They showed us a whole duck and took it away for cutting, which took more than 20 min. When it came back, it was chopped in very small bits and fried with veggies with sauce that it didn’t taste like a beijing duck any more. It looked more like a heap of toppings for fried rice. Unforgettable experience.
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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.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.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.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.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
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A long serving stalwart of the Fairmont Hotel Singapore, having opened together over 30 years ago, Szechuan Court is a reowned Chinese fine dining restaurant known for its excellent Szechuan and Cantonese cuisine, impeccable and attentive service, and stunning Imperial Chinese decor. The high level of quality and ability to consistently deliver continues to draw many diners to Szechuan Court, and despite its high prices, makes one feel it's still value for money.Ambience at Szechuan Court exudes a luxurious and sophisticated elegance, having been recently renovated in 2011. The Chinese Imperial style royal decor within the spacious setting is enhanced with gleaming black onyx lacquered surfaces, contrasted by rich fabric colours in red, scarlet, white, and gold. Walk past the Imperial styled entrance, and choose to dine in 1 of 2 areas, the spacious and bustling open restaurant, or the quiet private booths which offer a view of the city skyline. Impressive, all around excellent!Service at Szechuan Court is courteous, professional, efficient, and hard-working. Staff politely greet guests, and quickly usher you to your selected seats. If questioned about the menu, they are able to describe dishes in basic detail. I realise however, they are more fluent in Mandarin than English. Staff proactively top up tea / water without being asked. Observant and attentive, they arrive quickly when beckoned, offering near personalised service. I also appreciate that staff change your cutlery and plates after every dish, good effort!Food at Szechuan Court comprises traditional, familiar Chinese Szechuan and Cantonese flavours, presented in modern fine dining style, arranged neatly on clean, white dishes. Staff will present you the dishes, then assist to portion it out. Generally, the ingredients used are fresh, prepared with respect, and well executed, full flavoured with excellent taste. Completely delicious!We tried mainly the Szechuan dishes, and I must say that looks are deceptive, because while they look non-spicy, there was always the hidden presence of chili, spice, peppercorn, or chili oil. Yet the skill of the kitchen is such that the heat is palatable, not overwhelming. Portions are designed for communal dining. Perhaps the only drawback of Szechuan Court is the high prices, as expected of a fine dining establishment. Be prepared to splurge between SGD $80 - $150 per person for a meal here. I personally feel this is good value for money, as you can expect a consistently high standard.The Braised Bird's Nest, Cabbage, Chicken Broth (SGD $42) is a large, filling, luxurious, individual bowl of yummy soup / broth! The chicken soup / broth is light with a slight savoury taste, filled with fresh chinese cabbage / bok choy, wolfberries, and a generous portion of bird's nest! Quality is evident, the strips of bird's nest are off-white / pearl white and translucent in colour, doesn't stain the soup / broth, is sweet with no fishy taste, and is smooth and slippery in texture, like thick egg-white. Chef says this is his favourite dish!The Stir-Fried Duck Breast, Black Fungus, Pickled Wild Chili (SGD $32 / $48) has duck meat which is cooked till tender yet not dry, similar to the texture of venison. An earthy, aromatic, savoury dish with bell peppers / capsicum, black fungus, and soft garlic, the duck has also picked up some spicy heat, and there is a slow burn that builds while eating this. Surprisingly, the pickled wild chili isn't spicy, instead, it's face-scrunchingly, intense sour.Absolutely loved the Braised Pork Belly Ribs, Crispy Rice, Sweet Vinegar Sauce (SGD $30 / $45)! The pork meat has a fork tender, moist texture, with a sweet, clean taste from the unique vinegar. The exterior is coated with Sezchuan peppercorn spice, which you don't feel at first, until it starts to numb your tongue, though there isn't any spicy chili burn. The small selection of diced tropical fruit lend a tinge of juicy sweetness, while the small bits of crispy white rice is genius as a garnish, eye-catching while lending a crunch to texture. Exotic, and really good!Full Szechuan Court review here: http://ivanteh-runningman.blogspot.sg/2015/12/szechuan-court-tasting-session.html
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Tonight I am invited to an ex-colleague's wedding dinner which is hosted at Fairmont Ballroom at Fairmont Singapore. There is a buffet of cupcakes and chocolates served during the pre dinner, along with soft drinks. The place is done up quite nicely and dinner is a 9 course chinese style. On the table setting, one will receive either a photo frame or a tea strainer. Both which I feel are quite useful.Imperial Cold Dish CombinationIt is a 5 dishes combination - Cereal Prawns, Deep Fried Spring Rolls, Marinated Octopus, Marinated Jellyfish, and Roast Suckling Pig. I am surprised to find roasted suckling pig here as it is seldom served these days during dinner being an expensive dish. The version served is quite crispy but feel that the layer of fat is a bit too much.Canadian Lobster Meat Broth with Seafood and Fish MawThe soup tastes average.Sauteed Scallops with Asparagus, Macadamia Nuts and Pine NutsThe scallop is quite huge and juicy. Served with crunchy greens and nutty nuts.Roast Crispy Chicken served with Sweet WalnutAlthough it looks great, the meat is quite stiff and tasteless. Would prefer the skin to be crispier.Braised Baby Abalone with Broccoli n XO Oyster SauceThe abalone is quite big and juicy despite being a baby one. Quite well braised and flavourful.Steamed Pomfret, Teochew StyleThe fish is quite fresh and juicy. But the staff serving us lacks of the skill to cut the fish and has to bring back to cut before serving the dish again.Stir-fried Prawns with Capsicum served with Mini Taro RingThe prawn is quite juicy. But the yam ring is lacking of the crispiness on the outside and soft texture inside.Fragrant Rice with Red Dates and Diced Abalone wrapped in Lotus LeafThe rice is quite tasty and flavourful, with a hint of the lotus leaf taste.Coconut Yam Pudding with Lotus Seeds and Gingko NutsThe dessert looks rather dry. The coconut milk looks like something that is straight out of a packet. Together it is a bad combination. Better to have it without the coconut milk.Overall the food is average. The service is uneven as I could dropping sounds from the staffs around me from time to time.
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My aunty has bought us a box of mooncake from this famous Chinese restaurant at City Hall. The packaging was really traditional and simple, but is the delicious taste that really make us say good after we taste it. The baked skin is fragrant and not too oily, which is also not too dry. The white lotus paste is very smooth and not too sweet. The salted egg yolk inside is also not too dry and moist in texture. Yummy! Have asked my aunts how much she has bought this box go of moon cakes and she has shared with us is expensive and is near to $50 per box. Wah... Really generous!
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