Sichuan Province in the home of fire and spice in China, and their peppercorns are known the world over for their numbing qualities and their unique taste. Bringing them to bear on ingredients is the key taste of the cuisine of Sichuan, and there is certainly a huge range of ingredients, particularly meats, that are used in the province. At Yi Qi Lao Si Chuan on Tiong Bahru Road, inside Link Hotel, they make the most of the full gamut of proteins on offer. That means pig intestines and chicken feet, and for the truly adventurous, snake head sliced fish and frog, fried up Sichuan-style. Bring the whole spectrum of your pals along to Yi Qi Qi Lao Si Chuan in Tiong Bahru for a meal to remember in Singapore – and mind that you reserve your table in advance, as they do get crowded on occasion.
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We truly love the Sichuan delicacies here, most probably one of the best found in Singapore. Amazingly tasty that keeps us highly addicted wanting for more every visit!
Nice atmosphere. Mama hot pot and chicken have to be tried.