74 Amoy Street
Singapore 069893

(open in Google Maps)

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

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

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


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

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

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

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Top Dishes

What you should order based on community favourites


From the Burpple community

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.

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

[MEDIA] One of the pricier items on the menu is also one of the richest. This Roasted Foie Gras is layered atop king oyster mushrooms for added textures. Served with dry ice, it certainly looks like a dish sent from the heavens.

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

Follow me on IG @chuepachups for more foodventures and recommendations

1 Like

For top-notch Mala ($19.80 for a bowl) sans the oily residue that pools at the base of the bowl, this one's for you! Every ingredient is satisfyingly crunchy and is thoroughly coated with flavourful mala sauce. The Pork Belly in Garlic ($12.80) is good for a snack but if you need something to work up an appetite, Burppler Veronica Phua suggests going for the Beef With Pickles In Sour Soup ($25.80). The appetite-whetting broth comes with straw mushrooms, vegetables and strips of fatty beef.
Photo by Burppler Jayson Yeo


The other dish I enjoyed was this.
It’s a D.I.Y. thing so you’re supposed to scoop however much of the stirfried mixture of chopped duck and chives onto the delicate popiah skin and with a bit of folding, form them into decent-looking rolls to bite into. My first attempt was a bit of a disaster as greedy me had put too much in but my subsequent ones were more successful. Take it from me - a little goes a long way with this filling.
Although it is not spicy, nor as peppery as how some restaurants prepare their Beijing duck meat when you’re done eating the crispy skin, I found Chengdu Restaurant’s version addictive in its own way. Mostly because they cook the small cubes of meat here with the skin intact which, coupled with the fat attached, gives the dish shudderingly good moments when you bite into those bits.
One serving of this dish has eight pieces of the popiah skin, so it is really ideal for sharing.