Cheap, classic Sichuan food at Si Wei Yan

SINGAPORE - (THE NEW PAPER) For fans of Sichuan cuisine, there are many options.

One of the latest to open - Si Wei Yan (from the owners of the popular Chinatown eatery Si Wei Mao Cai) - is also one of the best around.

Given the decor and location, the food here is surprisingly inexpensive. This is a blessing for those who are on a budget but want to live a little.

The owners - all from Chengdu - made sure the recipes remain authentic, while adding dishes that may not be typical finds. The result is a well-rounded menu of classics (the fish with chilli is a must) and new items (like the oat soup).

I love the food here, to the point that I ignored my burning lips and paid for my indulgence with a rumbling stomach and whatever else that followed. Be adventurous. You'll be in for a delicious time.

THRILLING

Although my tongue was numbed by this, the beef tongue slices with ginger ($16) was such a thrill to eat. Unlike the slow burn of the usual Sichuan dishes, this one hits you immediately. Eat this with the sliced ginger for added heat.

ADDICTIVE

I'm not a fan of frog's legs but I like the stirfried frog in chilli soup ($32) because of that layer of addictive ma la chillies. The dish is a visual treat - the reds are glorious - and it is as spicy as it looks.

NON-SPICY

If you need a non-spicy dish, the eggplant topped with homemade green chilli ($11) is your option. The specially imported green chilli tastes more like preserved turnip.

JUICY

The Si Wei Signature BBQ pork ribs ($48) is a must-order. It is as delicious as it is aromatic. The slab of super tender rib is covered with chillies and nuts. It looks dry but the meat is juicy.

SIMPLE

Another non-spicy and vegetarian option is the stir fried king oyster mushroom ($18). It's a simple but effective dish, perfect for when your tongue is begging for mercy.

WHAT Si Wei Yan

WHERE 1 Club Street

WHEN Monday to Saturday 11.30am-2.30pm, 5.30pm-10pm

CALL 6221-6836

weeteck@sph.com.sg


This article was first published on March 2, 2016.
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