The Peach Garden empire enters new territory, Sichuan Province, but have cleverly kept their dependable Cantonese classics. Like most Chinese establishments, the main dining room is large and open, with pristine white tablecloths, while the rest of the restaurant is done up in earthy tones of bronze and burnt sienna.
For starters, we chose cucumbers with peanut and sesame sauce. The simplicity of chilled cucumber sticks paired with a smooth, nutty sauce was one we thoroughly enjoyed. In consideration of our taste buds, we opted to ease into our meal with sautéed pork neck with onions and minced garlic. Our initial instinct when it arrived alongside a nest of chili strips was to brace our tongues for the onslaught. However, both the meat and chili were surprisingly mild in taste and spice.
One of the highlights was the fried French beans with minced meat which was incredibly fragrant. We also went for the braised prawns and crystal vermicelli in a claypot. The generous helping of large prawns was inviting, although we would have liked more spiciness and XO sauce in the mix.
Finally, the Chong Qing diced chicken arrived with a ratio of chilies to chicken at three to one. And no, we’re not exaggerating. We foolishly had a piece and it was so hot, it could have very well started a forest fire. Our burning tongues were duly cooled with a subtly sweet jelly royale; the softest-set coconut jelly served in a young coconut.
While the food is good and service competent, we’ll need to give ourselves some time before we’re ready to brave the fiery heat again.
Have you tried the Chong Qing Chicken? It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2010).
