Prolit Hotel Cheng Du

The result of the chef's extensive travel and gastronomic experiences, the multicourse tasting menu rolls out novel recipes with seasonal ingredients. Quality produce from all over China is deftly crafted using modern techniques. Don't miss the house-made sourdough, made with 20-year-old starter (or yeast), and steeped in complex flavours. Its crispy crust contrasts nicely with the spongy crumbs. There are only five tables, so booking is a must.

The elegant room with full-length windows feels airy and bright. In addition to booth seats, there are alsoprivate rooms for parties. The Fujian-born kitchen team ensures the authenticity of each dish. The must-try lychee meatballs are deep-fried pork stuffed with chopped water chestnuts for crunchiness. Scallion aromas and pleasing textures depict the Quanzhou speciality, crispy tofu skin rolls with a five-spice pork filling.

While some guests may sip tea and play mahjong in the peaceful Chinese garden by a busy road, discerning food lovers flock here for the river fish dishes. Plump swamp eels from inland rivers are poached in a flavourful spiced broth and drizzled with sizzling hot oil at the table, making their flesh tender and juicy, but with a crispy chew. Stir-fried pork liver and kidney with bird’s eye chilli and pickled chilli is another firm favourite.

This is the chain’s first outpost and it’s been in business for over a decade. A tank of live fish by the entrance reminds you that river and sea fish are the name of the game here. The menu revolves around novel Sichuan dishes, with a few regional offerings. For an overview of Sichuan cuisine, try the 24-flavour-profile set menu. We also recommend the preserved meat prepared in-house, or the pond loach seared with green Sichuan pepper, depicted by crisp textures and a numbing sensation.

The owner’s collection of souvenirs from her trips around the world gives this spacious dining room an endearing quirkiness. Her wanderlust also translates into her quest for quality ingredients from around the globe, to be cooked in an authentic Sichuanese style. Roast pigeon smoked with Sichuan pepper leaves is simply unmissable. Cold appetisers like lamp-shadow sliced grass carp are also well made. You can opt for half portion for some dishes.

Named after a poet from the Tang Dynasty, this branch of the chain opened in 2018 in a scenic area famous for its flowering plum trees. Two rustically styled buildings are connected by lush greenery. The menu features Sichuan home cooking and river fish, such as yellowhead catfish prepared in a myriad of ways. But most diners prefer it simmered in a spicy, tangy broth perfumed with green Sichuan pepper and Chinese patchouli. Reservations recommended at weekends.

The high-end Chaimen Hui goes for an understated luxurious vibe throughout. Creative Sichuanese fare dominates the menu, courtesy of top-notch, seasonal ingredients from around the world that highlight the natural umami and layers of flavour; many dishes can be ordered in individual portions. Their ji dou hua, or minced chicken silken tofu in amber-coloured broth, boasts velvety texture and intense umami. Private rooms available for a fee.