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Fu Rong
Abalone with green Sichuan peppercorn sauce I Photograph: TA

Revisiting Fu Rong's delicate contemporary spin on Sichuan cuisine

Indulge in the mouthwatering flavours of Chengdu cuisine while enjoying panoramic harbour views

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Written by
Tatum Ancheta
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While it may seem counterproductive to chow down on chilli-laden dishes in the sweltering heat of summer, eating spicy food actually helps the body to cool down. As long as you stay hydrated, the perspiration that comes from enjoying a chilli dish forces your body to cool itself. So, if you're craving a little bit of that tingling and numbing sensation that Sichuan cuisine brings then it might be a good time to revisit Harbour City's Sichuan restaurant, Fu Rong. This summer, enjoy the restaurant's tasting menu, offering the numbing and aromatic flavours of Chengdu cuisine that can be paired with a variety of cocktails and wines that complement the food.

Compared with the tangy spiciness of Chongqing style in Sichuan cooking, the Chengdu style presented in Fu Rong's menu is gentle on the taste buds, allowing you to savour the flavours of the ingredients while at the same time enjoying that exciting mala sensation. The tasting menu ($698) presents eight dishes that include Fu Rong's signature stewed cabbage golden soup, red rice porridge with shrimps and green asparagus, plus a new addition of braised Iberico pork cheek with giant grouper skin and spicy gravy.

Braised Iberico pork cheek with giant grouper skin and spicy gravy.

The à la carte menu – great to share with family – offers an array of dishes inspired by Chengdu royal banquets. Executive chef Zhong Sheng's new dishes on the list include a traditional Sichuan street food – assorted vegetable skewers dipped in light savoury Sichuan sauce ($148), and Chongqing noodle with A5 Wagyu beef in green Sichuan peppercorn sauce ($698) that can be paired with 2008 Domaine Michel Juillot Bourgogne Rouge Burgundy ($130 per glass) or 2017 Grand Bateau Bordeaux Rouge ($130 per glass). Other mouthwatering options include the restaurant’s signature dishes: abalone with green Sichuan peppercorn sauce ($168), oil-poached Chinese perch with fried chilli and Sichuan pepper ($498) – which can be paired with 2016 Vina Pearl Varietal Sauvignon Blanc Bin ($95 per glass) – and poached lobster with Sichuan pepper sauce ($568).   

Assorted vegetable skewers dipped in light savoury Sichuan sauce

Chongqing noodle with A5 Wagyu beef in green Sichuan peppercorn sauce with 2008 Domaine Michel Juillot Bourgogne Rouge Burgundy

The restaurant serves lunch from 11.30am to 2.30pm and opens in time for a view of the sunset over Victoria Harbour, from 5.30 until 11:00pm. For reservations call 2388 2008. 

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