Fairmont Singapore brings in Szechuan Guest Chef Su Zhen Fu of Beijing Chao Jiangnan Restaurant from 11 to 20 July at Szechuan Court Restaurant

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Poached Sliced Beef and Enoki Mushroom in Chilli Oil Peppercorn Broth ($38)

An exciting pieces of news for those who derive pleasure from the numbing and burning sensations on the tongue: Fairmont Singapore welcomes native Szechuan Chef Su Zhen Fu of Beijing Chao Jiangnan Restaurant to tantalise local taste buds at Szechuan Court Restaurant from 11 to 20 July 2014.


Dried Sliced Beef with Szechuan Pepper Hot Bean Sauce; Sweet and Sour Pork Ribs; Healthy Seasonal Vegetables tossed with Sweet Vinaigrette; Chinese Lettuce with Sesame Paste

The menu curated by Chef Su Zhen Fu will feature a plethora of Szechuan dishes, some of which not commonly available in Singapore.


Braised Beancurd with Minced Beef in Hot Bean Chilli Sauce ($26)

Familiar favourites include the Braised Beancurd with Minced Beef in Hot Bean Chilli Sauce, commonly known as Ma Po Tofu.


Sautéed “Gong Bao” Prawns with Dried Chilli and Cashew Nuts ($38)


Stir-Fried French Beans


Deep-Fried Seabass in Sweet and Sour Sauce ($48)

Szechuan cuisine is not all about spices and peppercorns. Take a break from all the spice with the Deep-Fried Seabass drizzled in a sweet and sour sauce.


Szechuan Fish Maw Hot and Sour Soup ($16)


Szechuan Chilled Noodles

The Szechuan Chilled Noodles came as a pleasant surprise to me. The thick and robust sauce brings to the palate sweetness with a prevailing nutty accent and an underlying hit of spice.


Glutinous Rice Ball with Sweet Rice Wine Soup

I tasted the classic Glutinous Rice Ball with Sweet Rice Wine Soup dessert at another Szechuan restaurant previously, and unfortunately developed a strong aversion to it. I was no doubt apprehensive when this dessert was on our menu. The potent scent of the rice wine still lingers from the last tasting, and I was struggling to erase that scenario. Mustering up enough courage to taste this dessert with a fresh palate, I was relieved and at the same time contented. To a certain extend the thickness and sweetness (not overly) help mask the scent of rice wine, which truly is an acquired taste.


Wok-Fried Pork Rib with French Beans and Szechuan Mashed Pickled Cabbage ($32)

The beauty in Szechuan cuisine is that despite inflicting temporary but significant torment on the tongue, it makes you crave for more.

For reservations, call (65) 6431 6156, email dining.singapore@fairmont.com or book online at szechuancourt.com.sg.

Szechuan Court
Level 3, Fairmont Singapore
2 Stamford Road, Singapore 178882