A Taste of China 🇨🇳 中国风味

A signature and popular Sichuan dish that features cubes of chicken coated with spices and fried until golden brown and crispy along with tons of dried chilli and Sichuan peppercorns. It is spicy yet addictive. Be warned of the electrifyingly spicy and numbing sensation. I personally couldn't take the original level of spice and requested a less spicy 少辣 order which was still numbing and spicy on an acceptable level.

📍 Chuan Wei Yuan 川味園 | #01-1076

Sour and spicy broth with pickled mustard greens (酸菜) and fish slices. The yellow-green broth is made with various kinds of pickled veggies such as pickled mustard greens, pickled chilli peppers and pickled ginger. The fish slices are super tender with a velvety silky texture and zesty taste. The portion is good for sharing and it comes with glass noodles in there. This is an appetising dish and really comforting to have on a chilly day.

📍 Chuan Wei Yuan 川味園 | #01-1076

A classic dish from Sichuan cuisine that features crispy cauliflower florets stir-fried with bacon, garlic, scallion and chilli peppers in an aromatic savoury sauce. The cauliflower absorbs the flavour of the sauce so well and makes it addictively tasty.

📍 Chuan Wei Yuan 川味園 | #01-1076

An appetising and mildly tangy side dish made of shredded potatoes stir-fried with Sichuan peppercorns and dried chillies. The potatoes are not too soft, retaining a light crisp/crunch and the “hot and sour” 酸辣 flavour is not too overpowering in flavour.

📍 Chuan Wei Yuan 川味園 | #01-1076

The spicy fragrant broth is aromatic and not overly fiery. The spicy level was comfortable for me. The fish is fried to a slight crisp on both sides and moist inside. The meat is soft and reveals a tinge of smokiness with each bite. The accompanying veg provides a nice and juicy crunch. I would recommend pairing it with rice as it can get quite salty over time.

The queue and the waiting time to get our food cooked can easily go up to an hour. The secret to shorter waiting time is to call and pre-order in advance.

📍 Chuan Wei Yuan 川味園 | #01-1076

This has quickly become one of my go-to casual meals in the neighbourhood, especially when the craving for China-style flavours kicks in.

The crispy, fragrant chicken is packed with texture from the crunchy peanuts, capsicum and onions. The spice level is just right, not too overpowering but enough to keep things exciting. Its savoury, slightly salty profile pairs perfectly with rice, while the tangy shredded potatoes add a refreshing contrast, keeping the meal balanced without dulling its bold flavours.

酸辣土豆丝 (Shredded Potato) 》$6
重庆辣子鸡 (Spicy Chicken Cube) 》$12

📍華雙厨房 Hua Shuang Kitchen

Instead of proper diced chicken, nearly half of it was just crispy chicken skin. It feel more like a crunchy filler than a satisfying dish. While the flavours were alright, it didn’t feel worth the price for what was essentially a skin-heavy dish rather than the hearty, meaty bite I expected 》$13.80

Nothing fancy, just an average bowl of MXG that gets the job done. The medium spice level brings warmth without overwhelming, making it a reliable choice when a quick mala fix is all I need 》$21

A hearty bowl of thick, chewy knife-cut noodles (刀削面) tossed in a rich, savoury minced pork sauce with a slight hint of sweetness that balances out the deeper, meaty flavours. The cucumber adds a crisp, refreshing contrast, cutting through the richness for a well-balanced bite 》$6.50

Each dumpling is plump, juicy and wrapped in delicate, silky skin that soak up all that spicy, aromatic chilli oil. The sauce has just the right balance of heat and fragrance, soaking into every dumpling without drowning out the natural goodness.

Served in a classic blue and white porcelain bowl, the dish carries a touch of tradition, while a generous sprinkle of coriander and spring onion adds a refreshing contrast to the heat. No frills, just straight-up flavour with some kick 》$7

The sturdy skin holds up just right, giving way to a comforting burst of warm, soupy goodness. The pork filling is flavourful without being too rich, keeping things light yet satisfying.

Not the most refined XLB, but it definitely delivers. Best enjoyed piping hot with vinegar and ginger 》$6

Soft, plump dumplings draped in fragrant chilli oil that’s more aromatic than numbing. The heat creeps in just right, lifted by a hint of tang for balance. Inside, the pork filling stays juicy and packed with flavour, while that chilli oil delivers just enough kick to keep things exciting 》$7