[Media Invite] Dinner at Szechuan Court & Kitchen @ Fairmont Hotel

2 Stamford Road, Level 3, Fairmont Hotel, Singapore 189560

Tel: 6431 6156

Website: http://www.fairmont.com/singapore/dining/szechuancourt

Alternate website: http://www.swissotel.com/hotels/singapore-stamford/dining/szechuan-court-kitchen

Reservations: http://www.hungrygowhere.com/singapore/szechuan_court

Opening Hours

Lunch:   12.00pm - 3.00pm daily

Dinner:   6.30pm - 9.30pm daily

This was a media invite attended by representatives from Hungrygowhere and hosted by the marketing team of Fairmont Hotel. Chef Mok Wan Lok himself came over to introduce and explain the dishes, ensuring we were pleased with the dishes on the tasting menu.

Szechuan Court & Kitchen has been around for 29 years, serving quality and authentic Cantonese and Szechuan dishes. The interior oozes an oasis of Imperial charm and elegance, lavishly designed in rich Oriental style, easily making one think they were in Shanghai. Individual booths with dark fuchsia drapes are available for those who want to dine in semi-privacy; the tables are all well-spaced and tastefully furnished in red and brown hues.  Service was impeccable and courteous.

While waiting for the tasting session to start and we studied the menu, light appetisers such as braised peanuts and pickled / salted vegetables were served.

We started with Combination of "Chong Qing" Poached Chicken in Spicy Peanut Sesame Sauce (SGD$18.00) translated into Chinese as "口水鸡". The Chicken meat was tender and melty, tasting deliciously of a sauce reminding one of the typical "satay sauce" - nutty, tangy and aromatic.

The Braised Beef Tripe with Shimeiji Mushrooms and Peanut Chilli Sauce (SGD$18.00) was easily one of my personal favorites of the night, with succulent, chewy pieces of beef tripe. The mushrooms added a touch of "umami" tastiness to the natural flavour of the tripe, enhanced dramatically with the spicy sauce. It was addictive popping piece after piece into the mouth.

Next, the Braised Bird's Nest with Cabbage and Chicken Broth (SGD$42.00), also one of Chef Mok's favorites. It is not difficult to see why this bowl of piping rich goodness filled with smooth slivers of bird's nest brushing past the tongue deliciously, in a sumptuous clear broth dotted with wolfberries to add hints of sweetness.

Following that, we had the Cod Fish Steamed with Soya Bean Crumbs (SGD$18.00), a slab of pearl white fish prodding the tongue like flakes of satin, luscious in taste. The flavour was packed with light saltiness of the soy sauce, giving the sweetness of the fish a nice balance; the soya bean crumbs added some crunch to the lovely dish.

After that, the Wok-fried Sliced Chicken with Young Ginger and Sweet Sour Sauce (SGD$28.00 for small / SGD$42.00 for medium)  The slices of chicken were tender, springy in texture and infused sumptuously with the slight, piercing spiciness of the young ginger, and the sweet and sour sauce, giving it a burst of flavours.

The Stir-fried Duck Breast with Black Fungus and pickled Wild Chilli (SGD$32.00 for small / SGD$48.00 for medium) was another fiery dish, combining the natural taste of duck with the zesty pickled wild chilli. The moistened duck slices were chewy yet succulent; it was rather tantalising chewing on them together with the crunchy black fungus. This was another addictive dish that I could not stop munching on.

Then, the Braised Pork Belly Ribs with Crispy Rice and Sweet Vinegar Sauce (SGD$30.00 for small / SGD$45.00 for medium) was one of their signature dishes for photography purpose, due to its beautiful and colourful plating. The braised pork belly was tender and juicy, sweetly delicious and enhanced by the crispy rice grains.

Following that, we had the Wok-Fried Fish Noodles with Shredded Pork and Black Pepper (SGD$28.00 for small / SGD$42.00 for medium / SGD$56.00 for large), admittedly very palatable, especially with the al-dente texture. The strands of noodles were thick, bold and long, with a light saccharine hint sensationalised by strong black pepper flavour. The slivers of pork were tender and added chewy bites to the dish; as did the beansprours and red peppers. Non-carbo eaters would love to indulge in this, as did I.

Finally, desserts of Pandan Ice Jelly and Honey Sea Coconut (SGD$8.00), the perfect cold dessert to polish off the dinner dishes heavier in taste. This dark clear broth was very sweet, dotted with chewy white specks. The sea coconut was crunchy and nectarous; the pandan jelly was refreshing and redolent with pandan's aroma.

The overall dining experience at Szechuan Court & Kitchen was very comfortable, non-pretentious, laden with quality superior dishes and impeccable service. Thank you Chef Mok, Medwin and Wendy for the wonderful hosting; and thank you Hungrygowhere for the invite!