Lao Si Chuan Restaurant at Outram Road
Chef Tang De Hai, my favourite chef for Sichuan food, left Chengdu Sichuan Restaurant at the end of March 2012 to set up Lao Si Chuan Restaurant with his family members. My fellow Sichuan food addicts and I waited patiently for him to settle in before popping by for dinner at the end of April.Chong Qing Kou Shui Ji 重庆口水鸡 @ S$ 9.80 Mouth-Watering / Salivating Chicken add century eggs @ $6.80 supplement
This dish comprises of chilled chunks of poached chicken marinated in a spicy Sichuan peppercorn and chili sauce, accompanied with refreshing cucumber chunks and topped with lightly-roasted peanuts and white sesame seeds. We requested for century eggs to be added to the dish as the smooth and slightly gelatinous egg complements the spicy sauce. This is still the best we've had so far in Singapore and is a MUST-TRY.Chong Qing La Zi Ji 重庆辣子鸡 @ $16.80 (small) / $32.80 (large) Spicy Deep-Fried Diced Chicken - portion above is small
Topping the spice charts for it's "burn factor", is Chef Tang's signature Chong Qing La Zi Ji. This is not for the faint-hearted and certainly not for those who are unable to withstand the burn of chili. If Chef Tang had one dish to rule them all, this would be it because he makes the BEST La Zi Ji all of us have ever had in Singapore.
Tossed in a potent mound of dried chili, Sichuan peppercorns, peanuts and young ginger slices that have been fried to enhance the flavour, one has to rake through the spicy topping to pick out bite-sized, piquantly juicy deep-fried cubes of chicken. The golden-brown, crispy chicken cubes seem innocuous when removed from the pile but when bitten into, the heat from the Sichuan peppercorns that it had been marinated with builds up on the tongue rendering it numb with swollen lips to match. Though the dish has us sniffling, sometimes even tearing and gulping down Soya Bean Milk to counter the burning sensation on our tongues, we cannot help but keep eating the spicy chicken as the tingling feeling and the flush that it brings to our faces is quite addictive. This is a dish for sado-masochists of the culinary variety and absolutely a MUST-TRY!Gan Bian Ku Gua 干煸苦瓜 @ S$8.80 (small) / S$16.80 (large) Sliced Bitter Gourd fried with Preserved Mustard Greens and Minced Pork
The strands of mung bean vermicelli had been thoroughly infused with the rich flavour of the spicy broad bean paste. Best eaten with steamed rice, the version Chef Tang has been dishing up of late has not been as fiery as it used to be at Ba Yu Ren Jia. Nonetheless, this dish is a MUST-TRY!
Feb 2014 UPDATE: Heard that Chef Tang's replacement is better. Will check it out and keep you posted!