I know, I know, Singapore has many Sichuan restaurants.
So what makes Cheflam’s Sichuan Cuisine 兰堂川菜 at Guoco Tower stand out?
This is the local outpost of Lan Tang, a well-regarded brand from China led by Chef Lam Shan, who brings over forty years of experience into the kitchen.
Cheflam has quickly gained traction with office workers and families in the area.
It offers a more polished setting than some of the more casual Chinatown spots, though the atmosphere is still lively and at times crowded.
Tables sit close together and the noise level can rise, but maybe that is part of the appeal of a Chinese eatery like this.
The food leans on familiar Sichuan signatures, with “must-try” dishes promoted across the menu.
These include Dongpo’s Golden Soup with Pickled Fish ($29.90), Sizzling Seafood with Crispy Rice ($39.90), Braised Dongpo Pork Knuckle ($32.80), Signature Fish with Fragrant Shredded Pork ($15.90), Chongqing Spicy Beef with “Blood” and Offal ($34.80), and Chef’s Signature Danxiao Spicy Fish Fillet ($18.90).
Also on the menu are Gold Medal Kung Pao Prawns ($27.80), Cheowzhou Beef in Casserole Pot ($48.00), and Mala Abalone with Sichuan Peppercorn ($49.80).
On my visit, I ordered some of their highlighted dishes.
The Gold Medal Kung Pao Prawns ($27.80) arrived with a crunchy bite and well-coated sauce that did not drown out the natural sweetness of the prawns.
The Dongpo’s Golden Soup with Pickled Fish ($29.90,) which was their version of Suan Cai Yu was a pleasant surprise, light and tangy without being greasy.
The Sizzling Seafood with Crispy Rice ($39.90) made an entrance with plenty of crackle when the broth was poured over, though once mixed together the flavours leaned ordinary rather than spectacular.
As for the Geleshan Laziji ($23.80) which came with the expected mountain of dried chillies, it was dependable enough.
The chicken cubes carried heat and peppercorn buzz, though some were dry from the double-frying.
Service was prompt at first, though when it got busier the pace slowed.
A spilled sauce was left on the table without much remedy, which was not ideal.
Still, the staff were polite enough and the overall energy remained upbeat.
For the price, portions are generous and made for sharing, so it works well for groups who want to sit down to a tableful of Sichuan staples.
It might not thrill purists in every dish, but it gives lovers of Sichuan and mala food a reliable and polished choice in the CBD.
Cheflam’s Sichuan Cuisine 兰堂川菜
Guoco Tower #01-13, 5 Wallich Street, Singapore 078883 (Near Tanjong Pagar MRT)
Opening Hours: 11am – 10pm (Mon – Sun)
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