It's been awhile since I have had authentic Sichuan food in Singapore and we were pleasantly surprised and our palates willingly assaulted by this restaurant.  The decor is nothing to shout about but it's clean and orderly and the attentive and cheerful service and true-blue 'Chuan' spicy food more than makes up for it. 

As there were only two of us for lunch, we could not sample more dishes but will certainly be back for more.  We launched into the Sichuan standard bearers - 酸辣汤 hot/sour soup, 辣子鸡丁 la zhi ji (chicken fried w dried chillies), 四季豆 four season beans and 担担面 dan dan noodles and each dish hit the spot with its deft use of chillies, prickly ash 花椒 and other aromatics with a thankfully lighter hand with the oil.  The hot/sour soup and four season beans were the high points for me.  The soup had the perfect balance of the acid/heat but with enough depth that comes with a properly made stock base. And the beans were tender with the smokiness of dried chillies/peppers and a deft hand with very hot wok.

What capped the experience for us was the friendly and attentive service (no mean feat these days).  From the young lady who took our order, made recommendations on the dishes and confirmed 3x that we could tolerate Sichuan-level spiciness/heat to all other staff who stopped by the table to check how we liked the food and if it was too spicy.  They were suitably impressed that our Singaporean palate could 'tahan' (withstand) the fiery assault. FYI spice/heat levels can be adjusted to suit more timid palates.

The bill + a bottle of Tsingtao was just $41, no service charge included (a case in point that service standards are better when the customer chooses if and how much to tip!) 

Will certainly be back again, and again, and... 

Sadly was so greedy to plunge in that we forgot to take photos... this time!