Impressive (or gimmicky) plating aside, Chengdu Restaurant turns up the heat with Sichuan dishes prepared by chefs Qing Jun and Jing Xiao, who both spent more than 10 years cooking in top hotels and restaurants in China. Fiery dishes worth ordering include the spicy grilled frog skewers, fresh bullfrogs brushed with Sichuan sauce served atop a straw boat complete with dry ice. Another classic is the Sichuan hotpot that combines green peppers, millet, garlic and fermented black beans to flavour a stock packed with squid and fish head.
|Venue name:||Chengdu Restaurant|
74 Amoy St
|Opening hours:||Mon-Sat 11am-10.30pm|
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