Quick, think fast. Where’s the spiciest region in China?
Ding, ding, ding! If you said the Sichuan province, you’re right. Here’s some fiery news: CHEFLAM’S has officially made its debut in Singapore, bringing the mouthwatering heat of authentic Sichuan cuisine right to our doorstep.
This marks the first international outpost of the celebrated Chef Lam Shan, a legend with over 40 years of experience in crafting authentic yet innovative Sichuan dishes. With over 20 iconic creations starting from just S$16.80, we are in for a treat.
The Gold Medal Kung Pao Chicken (S$16.80) is a must-try, and we are not kidding when we say it’s award-winning. It claimed the Gold Award at the World Sichuan Cuisine Cooking Skills Competition. Smoky, spicy, and with a sweet tangy twist of lychee, it’s a flavour bomb that will leave you hooked.
Crispy on the outside, and tender on the inside, Geleshan Laziji (S$23.80) is packed with three different types of chillies from Sichuan and Guizhou. This will give you that kick of spice like a true Sichuan signature.
Looking for something comforting?
The Dongpo’s Golden Soup with Pickled Fish (S$29.90) is a bowl of pure Sichuan magic. Tangy, garlicky, and simmered for six hours, this golden broth is loaded with premium Sichuan pickled vegetables and umami goodness with that slight hint of spiciness.
Don’t leave without trying Lam’s Signature Dongpo Pork (S$18.90).
This is no ordinary pork belly. It’s simmered, fried, and braised for 12 hours to create a tender, melt-in-your-mouth masterpiece soaked in a peppery, flavor-packed sauce.
Here’s the best part.
Until 16 February 2025, snag 50% off one signature dish from a selection of eight dishes every weekend. This includes hits like the Gold Medal Kung Pao Chicken, Dongpo’s Golden Soup, and more up for grabs.
Eager to try out some Sichuan cuisine anytime soon?
CHEFLAM’S
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📍5 Wallich St, #01-13, Singapore 078881
🕒 11am–10pm (Daily)
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