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Szechuan Court & Kitchen (“SC”), the designated Chinese Restaurant for Swissotel and Fairmont Singapore. One of the main stay in the dining scene in Singapore, the restaurant is about the same age as the hotel itself. Serving a combination of Fine Dining Cantonese and Szechuan style cuisine, and are well-known for the use of highest quality of ingredients.
The décor of this place is modern with oriental flair. The restaurant is bright, combining the colour of gold and red. Red and Golden lanterns are also used to enhance the oriental theme in this restaurant. In typical characteristic of Chinese restaurant, most of the tables here are round. To accommodate clients that require some privacy, they have a few mini private cubicle that can seat up to 4 pax.
We started the tasting with Combination of “Chong Qing” Poached Chicken with Spicy Peanut Sesame Sauce ($18) and Braised Tripe, Shimeji mushrooms, with Peanut Chilli Sauce ($18). Both this starter are typical Szechuan cuisine, delicately spicy to open up your appetite. The chicken was tender and succulent, slightly remind you of the version of drunken chicken, except it got lots of chilli. The beef tripe was thinly sliced, tender yet crunchy and absorbs the seasoning well.
Braised Bird's Nest, cabbage and chicken broth ($42). One of Chef Mok Wan Lok's signature dishes. The base of the soup is robust chicken broth. The delicate bird nest which normally quite bland, did well to absorbs the flavour of the broth. A delicious nutritious soup to further open up our appetite.
Cod Fish Steamed with Soya Bean Crumbs ($18). One of my favourite fish. Steamed in Cantonese style, topped with fragrant fried soya bean crumbs and garlic. The cut of the cod fish is very generous, almost like a piece of steak. It is flaky, full of omega and melts in your mouth. Just give me a steam rice with the dish, I will be a happy man.
Wok-Fried Fish Noodles, shredded pork and black pepper ($28-S/$42-M/$56-L). At first I wondered, why this udon like noodle is very bouncy. Later I found out it was actually made from fish paste. No wonder it was bouncy, springy and taste of fish. Though I like the noodle, I struggle to finish it. I find the black pepper just numbed my lips and I can't hardly taste anything after that. It will be nice if there is a non-peppery version of this dish.
Pandan Ice Jelly with Honey Sea Coconut ($8). My saviour after the numbing fish noodle. Cold, light, clean in taste. The pandan jelly was fragrant, made a good companion for the crunchy honey sea coconut.
Overall, most of the dish here are well executed. The Cantonese dishes are very tasty and elegance, which allow the ingredients to speak for itself. Meanwhile the Sichuan dishes are bold and fiery. My pick for the dishes here are the Braised Bird Nest, Steam Cod fish and combination of “Chong Qing” Poached Chicken & Braised Tripe. Cheers!!