Szechuan Court at Fairmont Singapore unleashes a new menu featuring reinvented classics

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Double Boiled Bird’s nest Chicken Soup ($48)

Keeping up with modern times, Fairmont Singapore’s Szechuan Court – renowned for serving outstanding Szechuan and Cantonese cuisine in Singapore – unleashes a new menu that features reinvented classics.

It would be an arduous task to please both traditionalists and modernists at the same time, but Szechuan Court succeeds in injecting modernity in traditions seamlessly without losing the essence of Szechuan and Cantonese flavours.


Golden Mini Bun stuffed with Beancurd and Minced Pork in Hot Bean Chilli Sauce ($7.80 for 2 pieces)

In the dim sum department, novel creations include the Golden Mini Bun stuffed with Beancurd and Minced Pork in hot Bean Chilli Sauce –a medley of textures in one bite, chaperoned with a mild hit of spice.


Saffron Bamboo Shoot Prawn Dumpling ($8.80 for 3 pieces)

Here, the familiar favourite prawn dumpling (har gow) is elevated with a touch of saffron.


Crispy Pork and Mushroom Lotus Root Cake topped with Barbecued Sauce ($6.80 for 3 pieces)

The Crispy Pork and Mushroom Lotus Root Cake topped with Barbecued Sauce is a personal favourite. Within the crisp crust lie layers of thinly sliced lotus root and bits of pork and mushroom that add bursts of flavour to each bite.


Braised Chicken and Mini Abalone in Mild Chilli Shallot Sauce ($46/$69/$92)

This would come across as an obligatory dish to order at a restaurant like Szechuan Court (just as ordering Chilli Crab at a seafood restaurant in Singapore is) to dazzle dining guests. Adding opulence to the fragrantly spiced poultry dish are mini abalones.


Wok-Fried Cod Fillet with Dried Chilli ($48/$72/$96)

The Wok-Fried Cod Fillet with Dried Chilli wins hearts with fresh succulent chunks of cod that don a golden crisp exterior, fragrantly tossed with dried chilli and spring onion.


Braised Deer Tendons with Carrots and Dried Chilli served in Claypot ($38/$57/$76)

The Braised Deer Tendons with Carrots and Dried Chilli served in Claypot is an unexpected favourite, as deer tendon comes across as slightly exotic to my taste buds. The deer tendons are braised till utterly soft with a smooth and gelatinous mouthfeel, engulfing each morsel with an assertive flavour from the sauce.


Wok-Fried Fish Noodle with Shredded Beef and Black Pepper ($32/$48/$64)

The Wok-Fried Fish Noodle with Shredded Beef and Black Pepper is another highly recommended dish. Noodles are made from fish paste, hence the springy texture. The thick, tender and succulent slices of beef receive praise for obvious reasons.

For reservations, call (65) 6431 6156 or email dining.singapore@fairmont.com

Szechuan Court
Level 3, Fairmont Singapore
80 Bras Basah Road, Singapore 189560

Opening hours:
Lunch: 12pm – 2.30pm weekdays, 12pm – 3pm Saturday Sunday & Public Holiday
Dim Sum Buffet: 12pm – 2.15pm Saturday, Sunday & Public Holiday
Dinner: 6.30pm to 10.30pm daily