18.3.10

Szechuan Kitchen

We were on the way to have some Japanese food at Inagiku when we were lured by the aromatic scents of roasted duck at Szechuan Kitchen.

Szechuan Kitchen is located on the fringe of Szechuan Court. Szechuan Kitchen is the casual dining sister restaurant to the more upmarket Szechuan Court, so you get dim sum (available at dinner too, yay), noodles and congee. It's a really small space so it's really easy to get the attention of the wait staff. We appreciated that it was tucked away in a cosy little nook from the shopping crowd at Raffles City Shopping Centre.

We first ordered the Barbecued Meat Combination of Roast Duck and Soy Sauce Chicken ($26), which was fairly good.


The Roast Duck was quite commendable. I liked that it didn't have that gamey taste.


The Soy Sauce Chicken was well-marinated so the flavours of the soy seeped through the meat.


We got some dim sum dishes to share, the Deep-fried Bacon Roll Wrapped with Golden Mushroom ($6.80). I would have thought that the dish should be named "deep-fried enoki/golden mushrooms wrapped in bacon" instead? Ah well, it's the whole "speak good english" debate all over again. Still, this dish was very yummy. What's not to like about bacon and mushrooms anyway? The full and salty flavours of the bacon balanced the mild earthy flavours of the mushrooms nicely.


We also got the Steamed Vegetarian Dumpling with Mushrooms ($5.40), which was refreshingly good. The crunch of the green veggies, the translucent chewy gelatinous wanton skin, the shitake mushrooms, all good!


We further ordered the Steamed Barbecued Pork Bun ($5.80), which I thought fairly commendable. Sticky, smoky and sweet char siew in a fluffy and soft bun. The BF had a different opinion though, he thought the pork tasted a little synthetic.


The Steamed Glutinous Rice ($6.80), with Chinese sausage, dried shrimp and mushroom wrapped in lotus leaf was a disappointment. The rice was dried out and bland. Even a generous sprinkling of dried shrimp and Chinese sausage couldn't save the wreck.


The Steamed Scallop Dumpling with Prawn ($6.80) was another disappointment. The wanton skin was too thick, and the prawn, while crunchy, was stale. It was terrible.


I spied a soup that caught my eye, the Double-Boiled Winter Melon Soup with Diced Chicken, Duck and Dried Scallop ($14). This had a slightly herbal undertone, and the broth was hearty because of the addition of the duck. This was alright, but wasn't worth its 14 dollar price-tag.



Szechuan Kitchen
80 Bras Basah Road
Fairmont Singapore
#03
Tel: 6431 6156
Open Mondays to Sundays from 12noon to 3pm for lunch and Mondays to Sundays from 6:30pm to 9:30pm for dinner

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