There’s so much more to Sichuan food than just mala. While a mishmash of ingredients stir-fried in numbing spice is what we know we like – Basdban sets out to change all that. Masterminded by the same people behind highly raved contemporary Sichuan concept Birds of a Feather, Basdban is helmed by Chef Pang Kok Keong – from Antoinette and Pang’s Hakka Noodles fame. Encapsulating it all as “Rock & Roll Sichuanese food”, the seasoned chef showcases his culinary flair with bold interpretations and a touch of cheeky creativity.
An exciting slurry of delicious fusion small plates include the roasted eggplant ($14) and the Burn Baby Burn ($14) – both dishes will have anyone gladly eat their greens. The former has silky eggplant slathered in minced garlic, baked under a cloak of stretchy cheese. The textural treat is then bejewelled with Sichuanese smokey pork belly and homemade Sichuan spiced popcorn for a moreish treat. The latter saw charred wawa greens topped with freshly fried lard, preserved soybean and aged parmesan to deliver a combination of smoky, sweet and savoury flavours.
Traditional starters are also available. Served in a communal hotpot, the Sichuanese skewers ($22) are great for sharing. Fish out a bounty of fresh seafood and vegetable skewers in punchy chilli oil and Sichuan peppercorn broth. Another worthy mention is the classic fried crispy pork trotters ($14) where bite-sized chunks of gelatinous goodness are shaken with peppery spice – it makes for a great snack.
While many would instantly recognise the widely received firecracker chicken where juicy chunks of fried chicken are found buried neck-deep in bright red chillies, Basdban switches it up instead. The Lalalalalala Fried Chicken ($26) replaces the norm with the fragrant er jing tiao green chillies for a refreshing burst of spice to elevate each crunchy morsel. Though it could really do without the la la clams as they were a tad too chewy for our liking.
But our favourite has to be the Crabmeat Mapo Tofu ($20). A twist on the humble carb dish that is luxed-up with sweet crabmeat and briny ikura. Doused in a silky mix of aged dou ban jiang, Sichuan peppercorn and chilli powder, this is set on a bed of pearly white rice.
Too fiery? Extinguish the heat in your mouth with playfully refreshing tipples. Have a go at the Tian Fu ($23) which sees a combination of Baijiu, osmanthus-infused rice wine, passion fruit, yuzu and vanilla for a rich and creamy concoction. There’s also Snow in Summer ($18) where bamboo tea is mixed with lillet blanc, martini rosso and jasmine, resulting in a light and floral tipple.
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