Throughout his career, Chef Pang Kok Keong has delighted epicureans with French gourmet baked goods and Hakka delicacies. Now, Chef Pang is a partner at Sichuan Alley on Telok Ayer Street where he will ignite his passion for fiery Sichuan flavours and rekindle his love for baking.
Determined to prove that the multi-faceted cuisine is so much more than just chillies and peppercorns, Chef Pang’s new creations showcase a myriad of taste profiles the complex cuisine has to offer.
Chef Pang has developed his own noodles, a painstaking endeavour that stemmed from his love of Sichuan noodles and particularness about the type of noodles that goes into his dishes. His rendition has a smooth texture, firm bite and just-right thickness. Each slurp-worthy strand soaks up the accompanying broth or seasoning completely. The noodles are featured in one of Chef Pang’s new dishes: Shredded Chicken Kimchi Cold Noodle.
If you’re craving for the spicy flavours of Sichuan cuisine, SEA Chuan KungFu Fish at Marina Square is the right place to head to. Dig into Sichuan style seafood, flavourful grilled fish and many more delicious creations.
With theirs unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
Experience the award-winning taste of Mott 32, as the lauded restaurant presents its authentic Chinese cuisine in Singapore for the first time. The name “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world.
Their chefs utilise the latest in modern and innovative cooking techniques from around the world to bring the best out of time-honoured recipes that have been passed down from generation to generation. Their signature dishes include the Apple-Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed with Yellow Mountain Honey, Iberico Pork with Soft Quail Egg and Black Truffle Siu Mai, and Crispy Triple Cooked Wagyu Beef Short Rib.
The provenance of each ingredient is of paramount importance to them. Ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms, ensures the uncompromising quality of the food presented.
To complement the dishes, their original mixology programme is inspired by Chinese culture and the flavors of Asia. It is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
Beyond the food, a cohesive story of East meets West is told through the blend of industrial New York design and classical Chinese décor of every Mott 32 location. At Mott 32 Singapore, elements reminiscent of the Hong Kong flagship store are interwoven with Singapore's rich foliage and flora – a celebration of the shared history and connection between the two Asian metropolises.
Read more about what to expect from Mott 32 Singapore here.
Red Lips from Shanghai is now available at Jewel Changi Airport! A new age mala food concept using authentic hotpot base with more than 20 ingredients, secret spices, and specialty sauces, Red Lips creates a personalised hotpot bowl that is unique to you! Red Lips has seen long queues and expanded with over 40 outlets in China within five years of its establishment. It was a huge hit in China due to its quick service, affordability and customisable offerings that satisfies people of their crave for spiciness without spending hours in hotpot places.
Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
The name of the upcoming restaurant in Marina Bay Sands, “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world. Their contemporary Chinese restaurant located in the heart of the city at Asia’s leading integrated resort is a celebration of Hong Kong culture and culinary tradition.
Mott 32 boasts 149 seats and is expected to open in end 2019.
The provenance of their ingredients is of paramount importance to them as they embrace unique flavours discovered globally. They practise ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms to ensure the uncompromising quality of the food their culinary team presents.
They chefs utilise the latest in modern and innovative cooking techniques from around the world to create their dishes, which are principally Cantonese with some Beijing and Szechuan influences in their signature dishes. Their food aims to bring the best out of time-honoured recipes passed down from generation to generation; it is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
With an array of barbecued meat prepared with Sichuan spices & more than 10 different flavours of noodles, feast your eyes and tummies in a cosy space right in the ever-lively heart of Clarke Quay. Get ready for a unique barbecue experience that will keep you coming back for more!
Founded in China 4 years ago, Enjoy Mala specialises in ZhanGuo (spicy Szechuan dip pot). Popular amongst many actors and actresses in China, Enjoy Mala runs 35 restaurants in China and has open their 1st Singapore outlet in Orchard Central.
Enjoy Mala's signature "Dip Pot" contains 20 spices including a special chili spice from SiChuan, thus creating a perfect soup dip for spicy food lovers!
A dish not for the faint-hearted; they offer "Spicy Pig's Brain" and claim it tastes like foie gras.....
Shang Pin Hot Pot at Marina Square provides a wholesome variety of Chinese steamboat ingredients that would satisfy all your hotpot cravings. Its charm lies in its unassuming, no-frills restaurant setup, where diners can simply enjoy the fresh meat variants, vegetables and rich broth at friendly prices.
With more than twenty condiments to select from, guests can tailor a unique dipping sauce for their tastebuds and create their ideal complements to the steamboat meal; free flow drinks are available as well. Coupled with excellent waitstaff who are prompt with their service, Shang Pin makes for an enjoyable steamboat experience.
Qi - House of Sichuan, the one-Michelin-starred Sichuan Restaurant in Hong Kong is now also available in Singapore, serving contemporary Sichuan dishes at Marina Bay Financial Centre.
Qi has been awarded the One Michelin Star for three consecutive years since 2016, it has created a modern interpretation of traditional and authentic Sichuan dishes that reflect the “seven flavours of Sichuan” (spicy, aromatic, sweet, bitter, sour, peppery, and salty). A wide spectrum of intense flavours can be experienced at Qi.
With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.
Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.
Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry.
At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction.
From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter.
To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures.