Sichuan food is known for its fire and spice, drawn from plentiful chillies and the local peppercorn, which has a numbing effect. Aside from this, the cuisine of this inland Chinese region is famed for using unusual ingredients, particularly proteins that Western palates – or indeed, non-Chinese palates – might find somewhat outlandish. At Yi Qi Lao Si Chuan on New Bridge Road in Singapore’s Clarke Quay – just on the edge of Chinatown, close to the Downtown Core – you can try a snake head sliced fish in a hot and spicy sauce, or a Sichuan-style fried frog, or even a wok-braised pig intestine. If you bring your biggest appetite, a whole load of mates and an open mind to the table with you at Yi Qi Lao Si Chuan, you’ll not go home disappointed – as long as you remember to book a table too! Visit them via Clarke Quay MTR station and simply wander around the corner to New Bridge Road.
It was hot and very delicious dishes. It was not so expensive. I went to there on Sunday, but it was not so crowded. Strongly recommend.
A lot of the restaurants the Sichuan restaurants at Chinatown have the same name so we got a bit confused. Food was great and cheap. Big portion and value for money