We had initially planned to go to another restaurant at East Village, but it was full-house and we were told that we probably needed to wait an hour or so. Hence, we decided to try out the Sichuan restaurant that was a few doors down instead.
There was both an indoor as well as an outdoor seating area, although the restaurant would still be considered on the small side. We were presented with the menu after being shown to our seats, and I found it rather hilarious that the names of the Chinese dishes were translated word-for-word into English!
Ventilation was also a problem in the restaurant, as there were no smoke vents to suck up the steamboat & BBQ smoke. Hence, it got rather smoky as some diners ordered steamboat.
Nonetheless, we decided to give it a go, and ordered a few dishes to share. I will leave you with their translations in (italicised brackets), while I review the dishes using my own translation!
We ordered the sweet & sour pork (pineapple and sour pork), which was on the sweeter side as compared to other restaurants’ versions. It was not overly sweet, and tasted yummy nonetheless. The portion was quite substantial too, and good enough for the 4 of us to share.
The marinated pork ribs (Red onion-dried sweet bone) was apparently a specialty dish of the restaurant, and hence we decided to give it a try as well. I absolutely loved the traditional presentation of the dish in a bamboo-wrapped cradle of sorts. It was one of the best savoury dishes that I have had, and the marinate was really well infused with the pork meat.
Another of this restaurant’s specialty was their fried chicken with ginger slices (brand fried chicken). Served in a huge pan (sizzling-hot btw, so be careful to avoid the sides), it seemed that a whole young chicken went into making this dish. Thank you for your sacrifice chicken, this dish was amazing. I normally try to avoid chicken skin (unless its Korean fried chicken), but this was just so good I ate it all. The fried ginger slices were really yummy as well! I did find it slightly too salty after eating a piece too many, but hey cheat-meal once in a while is fine right?
We also got the hotplate tofu (trademark preserved bean curd) , which was pretty good as well. The tofu was chunky and I really liked the slightly crisp skin and the silken-soft interior. The pathetic 2 pieces of broccoli looked lost and out of place though, and would not have been missed! Normally we would have ordered at least one other vegetable-dish, but none of their veggie dishes looked good, so we skipped it this time.
A surprise find for us, as we had never thought much of this Sichuan restaurant near our place before. The food was surprisingly really yummy, and not the type that you would find at traditional Chinese restaurants such as Crystal Jade or the Paradise Group of restaurants. I would totally come back again!
Ba Shu Sichuan Restaurant
#01-09, 430 Upper Changi Road, East Village, Singapore 487048 (Nearest MRT: Tanah Merah)