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Hanging out at Bugis with the crew? This Sichuan joint's got some mean mala dishes that will satiate cravings. Get the 'Numbing and Fiery' flavoured House Special Chicken Pot ($20) to share, where tender chicken sits in a thick and fragrant spicy sauce with a generous amount of peppercorn stalks (making it extra numbing!).
Photo by Burppler Melissa Chee

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Infused in a coconut and a tomato marinade, the beef short ribs had a soft bite to it. It went well with the papaya salad that was piled on top!
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The wings were crispy on the outside, moist on the inside. Goes perfectly well with a mug of ice cold beer!
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The pork lovers ($19) is a mixture of braised and crispy pork. The braised pork belly is Taiwanese style marinated with Coca Cola for a slight sweetness. The crispy pork belly was cooked Guangzhou style. They were both tender and flavourful. I would think they’re good but they don’t exactly stand out.

The salt and pepper squid ($19) was pretty good and they used tapioca flour as batter. It’s something familiar with a little twist to it too.

The short ribs ($29) were quite light in flavour. The meat was quite beefy and the papaya salad on top is like somtam with a twist. I was hoping for the papaya salad to be more sour and spicy though.

Rich Broth Ramen with All Toppings ($19.90) was absolutely delicious!! Love the strong flavors of the broth, noodles were perfect and the ingredients were well balanced too! They serve both pork chashu and chicken chashu (which is really interesting btw) Definitely one of my favourite keisuke concepts. As with the other outlets, free flow hard boiled eggs and beansprouts are served here. Everything is customizable as options to include certain ingredients or remove some are available. Really really enjoyed the rich, hearty broth here.

The chilli sea salt wings ($14) were rather tasty and crispy. They remind me of har cheong gai with a twist and they use Szechuan pepper in this. It wasn’t as spicy as I expected though, the chef mentioned he reduced spiciness after receiving feedback from his customers so his dishes aren’t as spicy as he hoped.

A simple and fuss free dish. Squid was seasoned well and retained its soft bouncy texture while having a crisp exterior layer. I could see why they put this on the menu - it was a yummy snack that would go well with beer!
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A mix of braised and roasted pork. The braised pork was cooked Taiwanese style, marinated with soy and Coca Cola which infused sweet and salty flavours into the meat. The roast pork belly was served Sze Chuan style with a crispy skin! It was porky goodness indeed.
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This was superb! So cinnamony, not too sweet and that small side of whisky ice cream was just divine!

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