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74 Amoy Street
Singapore 069893

(open in Google Maps)

Thursday:
11:00am - 03:00pm
05:00pm - 10:30pm

Friday:
11:00am - 03:00pm
05:00pm - 10:30pm

Saturday:
11:00am - 03:00pm
05:00pm - 10:30pm

Sunday:
Closed

Monday:
11:00am - 03:00pm
05:00pm - 10:30pm

Tuesday:
11:00am - 03:00pm
05:00pm - 10:30pm

Wednesday:
11:00am - 03:00pm
05:00pm - 10:30pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Chanced upon this hidden gem because of my colleagues’ invitation - so so tasty the fried potato in this 麻辣香锅 is the reason why you will come back here again and again. Plus their mapo tofu and sour spicy fish soup are great too! Definitely a more exquisite and refined taste as compared to those you eat in hawkers (of course you pay a premium for these as well

One of the best 酸菜鱼 I've had in Singapore. Can be on the salty side but so flavourful and fish is fresh. Generous servings. Ordered the fried eggplant as well, top notch. 👍🍆

1 Like

We had fish in sour soup, fried eggplant, stir fry mushrooms and chili beef with sweet corn base. They were all v yummy, esp the fish in sour soup but perhaps too heavy for two pax lunch 😆

Super yummy w big portions but can get q ex, cost us $88 for 3

Bang bang duck
Saliva fish
Intestine vernicelli
Sour soup beef
1 rice

You don't see this at other Szechuan restaurants, but Cheng Du along Amoy Street has launched a new menu serving this dish. While they've been doling out authentic Sichuan cuisine since its opening, the restaurant's new menu line-up pays homage to the ever-evolving cuisine and serves up lavish culmination of Sichuan flavours reimagined with modern techniques
🔸
This savoury appetiser of Roasted Foie Gras is served with king oyster mushrooms at its base, then sprinkled with spring onions and red pepper flakes. Besides the French ingredient of foie gras, this dish is predominantly Chinese, and particularly Szechuan at its core.
🔸
Other signatures include the Salt and Pepper Pork Ribs; the Braised Tendon with French Bean; Fish Fillet in Sour Soup; and the Sichuan Eggplant Claypot.
🔸🔸
[Tasting]

1 Like

[MEDIA] Chengdu’s Fish Fillet in Sour Soup [$22.80] is a richly flavoured broth. The use of preserved vegetables is what gives it its distinctly sour notes. With small fish curls that are incredibly fresh and plump, I can imagine slurping this up on a cold rainy evening!

🚇: Tanjong Pagar/ Telok Ayer
💵: $30 - $40

Follow me on IG @chuepachups for more foodventures and recommendations

1 Like
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