Spicing up the culinary scene with Sichuan mala dishes

Mr Dai Heng Jiang beside his bubble tea stall and Sichuan cooked food stall (back) outside People's Park Complex in Chinatown. The Sichuan native, who is a permanent resident here, imports ingredients from Sichuan every month and counts as his custom
Mr Dai Heng Jiang beside his bubble tea stall and Sichuan cooked food stall (back) outside People's Park Complex in Chinatown. The Sichuan native, who is a permanent resident here, imports ingredients from Sichuan every month and counts as his customers those from China as well as Singaporeans. He is among many Chinese who have helped change the local culinary scene. ST PHOTO: GAVIN FOO

Ten years ago, Mr Dai Heng Jiang, a newcomer to Singapore, rented a small strip of walkway at People's Park Complex in Chinatown and started doing business.

From a small standalone food kiosk, he served an assortment of meats and vegetables doused in a tongue-numbing Sichuan mala gravy. Singapore office staff and Chinese manual workers alike lapped it up.

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A version of this article appeared in the print edition of The Straits Times on December 02, 2019, with the headline 'Spicing up the culinary scene with Sichuan mala dishes'. Print Edition | Subscribe