Chinese

Probably a hiccup in the menu translation, as I didn’t taste or see any tempeh. What’s more likely is this is a well-known fermented black bean and pork dish. The tender meat fell off the bone easily and the funky, garlicky seasoning was moreishly addictive.

One of the most popular dishes here, the Fish Fillet In Spicy Chilli Oil is visuallly striking with the white on red contrast making it very appealing. The fish is soft and tender and the oil imparts a tongue tingling spice and numbness, but other than that it was rather plain in my opinion.

Arriving bubbling hot in a claypot was the hearty Stone Grilled Beef With Tofu. The fatty slices of tender beef and silken tofu absorbed the rich and aromatic flavours of the umami and mild sauce. This begs for a bowl of rice.

Who hasn't made a game of digging for crisp cubes of battered chicken buried under a mound of chillies and peppercorns? Try hard not to polish off a whole plate of this addictively lip-numbing, spicy goodness on your own.

For quality authentic Sichuan dishes such as 辣子鸡 to 沸腾鱼you can’t go wrong with Shu Yan. The Singapore branch of the famed Chengdu original has been in operation for quite a few years in Chinatown Point now. Expect big, bold, fiery flavours and come with friends because the servings are HUGE.

A soothing plate of slurpworthy noodles, paired with chilled poached chicken and interestingly, century egg, which added a funky umami to the piquant chilli and vinegar sauce. Top up a few dollars more to swap chicken breast for succulent chicken thigh.

Other than baos, @jiachuanzhibao also does a respectable "loh mai gai". The sticky, fragrant rice is wedged with hardboiled egg and topped with tender chicken thigh.
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Taste: 3/5

This was well-executed - an extremely crisp and crunchy pork chop atop a bed of eggy short-grained fried rice which had a subtle whiff of "wok hei". Served with a side of dry chilli, it was most satiating, even for the hungriest of eaters.
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Taste: 3/5

A decent version with enough heat and spice in in the oil, the smooth skinned and plump dumplings are topped with addictively crunchy bits and chopped spring onion for added enjoyment.
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Taste: 3/5

I love oyster omelette but I didn't get along with this one - the omelette was thin, had only a few tiny oysters and a thin layer of almost jelly-like potato(or tapioca) starch beneath it which was most off-putting in texture.
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Taste: 2/5

Along with a bigger, more expansive and upscale space, Mod-Sin restaurant Enjoy’s second outlet at Stevens Road introduces new dishes such as this riff on yu sheng – slices of fresh hamachi sashimi, salmon roe, crispy fish skin and dobs of tangy sauce concocted from plum sauce, oyster sauce, sesame oil, and ginger. This was well-balanced and very light on the palate but not at all lacking in flavour.
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Thanks @burpple for the invite and @enjoyeatinghouse for the hospitality!

Taste: 3.5/5

Why go through the trouble of peeling crabs when you can have the best part of Chilli Crab - the sauce - together with large succulent prawns that have already been peeled for you. This version of chilli crab sauce is particularly rich and redolent with spiciness, perfect together with the house golden brown fried mantous(50 cents each / min. order of 4).

Thanks @burpple for the invite and @enjoyeatinghouse for the hospitality!

Taste: 3.5/5