Wong Teck Jung
#1st review# The Sichuan spicy chicken (la zi ji) is surprisingly good, surpassing many restaurant offerings. Based on today's tasting, I would rank it among the best in Singapore. The aromatic spices create a well-balanced, appropriately spicy dish. The chicken pieces are also an ideal size, and the consistently crunchy texture enhanced the overall dining experience. #2nd review# (a week later) On a return visit, I opted for the mala xiang guo. The ingredients were undeniably fresh, and the overall flavour profile was not bad. The substitution of chickpeas for peanuts was an interesting and successful touch, adding a unique texture and flavour.