Szdechuan Court is known for serving good Szechuan and Cantonese cuisine, and its location at level three of Fairmont Singapore makes it the perfect place to have a nice meal with family and friends, or to host a business luncheon in an elegant and upmarket setting.
To celebrate Chinese New Year, the chef has specially created several set menus, and we had the good fortune to sample some of his signature dishes.
We started with lo-hei, the tossing of yusheng (raw fish salad which comprise crispy eel, salmon, abalone and lobster), a Chinese New Year ritual in Singapore.
There were classic dishes on the menu including Braised Whole Abalone with mushroom and dried oysters with broccoli, and Sweet and Sour Pork Spare Ribs topped with diced capsicums and pineapples.
The Three Treasures Double Boiled Cordyceps Flower Soup – with mini abalone followed shortly after. It was a simple and comforting soup – the kind which you can have everyday and not get sick of it.
The Crispy Tiger Prawns coated with mild spicy mayonnaise was also very good. In fact, I almost suspected that the chef coated the prawns with heroin, that made them so addictive.
The signature Deep-fried Turbot was the highlight of our meal. The fish, with a superior coriander soy sauce, had a shattering crisp, and we thoroughly enjoyed it. We ended our feast with a Pandan Nian Gao topped with coconut flakes.
For Chinese New Year 2013, the chefs at Szechuan Court have specially created a collection of Chinese New Year signatures and seven set menus such as the Gong Xi Fa Cai set ($288++) a 8 course menu for a family of four and the Fortune Set ($888++), a massive 10 course menu for a table of ten.