Chengdu Restaurant New Sichuan Menu with Spicy Chicken Feet, Salt & Pepper Pork Ribs etc at Amoy Street

I’ve always regarded Sichuan cuisine as that hot stranger across the street – smoking and tantalising, yet a touch too intimidating to get up close with. Named after the capital city of Sichuan, which coincidentally became Asia’s first city to be designated a “City of Gastronomy” by UNESCO in 2010, Chengdu Restaurant prides itself on its authentic replications of the tongue-searing fiery cuisine, and more.

A worthy dish to kickstart your gastronomic journey is the Roasted Foie Gras ($42.80), an indulgent plating of pan-seared foie gras laid atop plump king oyster mushrooms and sprinkled with spring onions and red pepper flakes. Eat both together, and you’ll experience a rich combination of flavours and textures. With such a satisfyingly fulfilling starter, you would be hard pressed to find a better way to open your meal.

Though, the Chicken Feet with Pickled Peppers ($13.80) is one worthy contender.

Don’t be fooled by this dish. A deceptively plain-looking heap of pickled chicken feet betrays a little hint of its sweet, sour, and spicy flavours. Served chilled, the chicken feet are blanched and boiled till slightly soft, before being marinated in a concoction of vegetables and spices for a whopping 48 hours at a temperature of 0 – 5 degrees Celsius. What you get is a subtly spicy taste that soon evolves into a potent sting that leaves the tip of your tongue and your lips tingling. You’ve been warned.

What goes into the mix? Peppercorn, ginger, rock sugar, white vinegar, wild pepper, chilli pepper, carrots, radish, and celery. In other words: a concoction that’s not meant for the faint-hearted.

New additions to Chengdu’s menu include the Salt and Pepper Pork Ribs ($22.80) which are simmered for 45 minutes using ginger, peppercorn, and five other special spices before being fried and tossed in spices. Highly recommended for those who appreciate a succulent cut of meat.

Another newcomer is the Braised Tendon with French Bean ($26.80). The slow-braised beef tendon has a jello-like texture that simply melts in your mouth. The fried quail eggs, mushrooms, and whole garlic are welcome additions to this wholesome dish.

The Sichuan Eggplant Claypot ($12.80) is a familiar crowd-pleaser, featuring lightly seasoned eggplant strips that are fried to perfection. A starchier alternative is the Beggar Potato ($12.80), which satisfies with fried mini potatoes that are crisp on the outside, and fluffy on the inside.

Chengdu Restaurant dials up the heat with two broth-based dishes: Sichuan Style Spicy Pot ($28.80) and Fish Fillet in Sour Soup ($22.80 – $29.80). Both are traditional fare that can be found at pretty much every eatery and restaurant back in Chengdu.

Burrow past the mountainous layer of peppercorns, sliced cayenne pepper, and chilli oil at the top of your Sichuan Style Spicy Pot to find a treasure trove of your favourite goodies, including luncheon meat, black tripe, tripe, quail eggs, starch noodles, prawns, squid, lettuce, black fungus, garlic, beansprouts, and celery.

Each and every piece is thoroughly coated in chilli oil and bean paste for your tasting pleasure. You can also request for a spice level that suits your threshold, so don’t worry about not being able to enjoy the individual flavours and textures of each ingredient. The luncheon meat, quail eggs, and black fungus all yield a firm bite, and the starch noodles are extra thick and stretchy.

For a real punch to your throat, go for the Fish Fillet in Sour Soup, which boasts spicy and sour notes, the latter of which is the result of using preserved pickled vegetables. The small curls of boneless sole fish fillet are delightfully fresh and plump.

Overall, Chengdu Restaurant presents a gastronomic experience that is both eye-opening and satisfying. If you can brave the intense levels of heat and spice, you’re in for a real treat at this restaurant.