Address: 2 Stamford Road, Raffles the Plaza, level 3, Singapore 178882

I and my woman (I am feeling particularly manly today) can be considered as regulars at this restaurant. Not at the more expensive Szechuan Court though, we dine at the more plebian Szechuan Court Kitchen.

Here you can get a glimpse of the interior of the upmarket portion of Szechuan Court.

The decor at Szechuan kitchen wasn’t shabby either. It had nice replica wooden tables and chairs recreating a chinese teahouse setting.

The display with the fluorescent lights did take some shine out of the decorator’s attempt.

There will be no cheongsam attired waitress to take your orders. Instead, there is a tidy checklist for the indication of orders.

At the restaurant, do try out the following items (clockwise): the Wan Ton Tossed in Chilli Oil (S$4), the Zha Jiang Mian (S$5) and the Tan Tan Mian (S$5). The Zha Jiang Mian and Tan Tan Mian here had none of that nonsense sweet tasting Peanut based gravy. There was no fancy attempt at fusing a kaleidoscope of flavours. It was straight-forward savoury stuff - just the way I and my woman like it (heh heh…I think I will be using this phrase more often..)

We experimented with some new items on the menu. On the left is the Duck Puff (S$4.20) and the other dish is the Prawn and Cheese wrapped in Beancurd Skin.

My woman did not take to the Duck Puff. For me, it was ok. It tasted like curry puff…except with er…duck inside. As for the Beancurd Skin creation, we could hardly taste the cheese. I would put it down as a failure.

The Minced Pork Dumpling with Rice Netting done Vietnamese style (the Chinese description is very much more poetic) turned out like this:

It was acceptable. I appreciated the efforts in dolling up the dumplings.

For the bill, I waved the waitress over and directed the payment to my woman. Thus ended my reign as an all conquering male.