Kuan Zhai Alley: Embark on a visual & gastronomic journey with authentic Sichuan dishes at Capital Square
Amidst Singapore’s vibrant CBD district filled with towering skyscrapers lies Capital Square which houses Kuan Zhai Alley. It’s a contemporary Sichuan restaurant that serves authentic Sichuan delicacies and boasts an array of astounding cocktails.
The visual experience begins at the front door where you’ll be greeted by a stunning waterfall display on the restaurant’s large LED screens.
As you make your way in, your eyes will be instantly drawn to the bar where bottles of alcohol and spirits shimmer against the captivating neon light display.
The team of passionate bartenders worked their magic on my glass of Cosmopolitan (S$25), which was served in its full glory of smoke (I loved the theatrics). The pretty-in-pink drink had bitter-sweet notes of grapefruit, and was served with a slice of the fruit itself.
From 6 Mar – 6 Apr 2023, beer aficionados can relish in the beer festival at Kuan Zhai Alley where you’ll get 100 bottles of beer for S$100 nett. Visit their website for T&Cs.
The restaurant has an opulent setting adorned with Asian handicrafts and design motifs that reflect the Sichuan atmosphere. There are also exclusive VIP rooms that have their own individual theme and decor— perfect for private cosy affairs.
What I tried at Kuan Zhai Alley
Sichuan cuisine is known to be bold and adventurous, possessing pungent and spicy flavours coming from the liberal use of garlic, chilli peppers and Sichuan peppercorns.
The first dish, Chongqing Spicy diced Chicken 重庆辣子鸡 (S$39), was a perfect representation of that.
It was a fiery-looking plate filled with fried chicken cubes, peanuts, dried chilli, white sesame seeds and spring onions.
I was blown away by the multiple depths of flavour and sensations happening all at once in my mouth. The chicken had a paper-thin layer of batter which was delightfully crispy, and possessed strong earthy hints of cumin.
I was hooked on the peanuts’ crunchy texture and after a second mouthful, the numbing spice had gradually become more apparent.
The next dish we tried at Kuan Zhai Alley was the Stewed Crab Roe And Tofu In Stone Pot 蟹黄豆腐(S$38). It was served piping hot in a stone pot, and resembled a mini boiling cauldron of egg custard.
I scooped the stew up with my spoon and tiny cubes of silky tofu were revealed in the luscious golden gravy. The robust crab roe flavour of the broth was rich and indulgent without being overly jelak.
This luxurious bowl of deliciousness, ladies and gentlemen, was one of the best things that I’ve eaten in my life— I kid you not.
We then moved on to the Charcoal Smoked Beef Ribs 碳烤牛肋骨 (S$128). It was beautifully-presented, featuring thinly-sliced beef ribs served alongside the bone.
It was placed on a lacquered wooden board along with a teapot containing dry ice for a dramatic effect.
The beef rib had a nice ratio of meat and fat, which melted in my mouth like soft butter. It was extremely tender and well seasoned too.
To take the experience up a notch, try dipping the meat into the chilli powder mix which comes with it— trust me, it’ll take you on a ride. The beef ribs became slightly smoky, savoury and spicy. I loved it!
We tried the Braised Fish With Sour Cowpea 好吃的一条鱼 (S$168) next. A whole garoupa fish was served in a hot stone pot together with sliced onions, sliced red and green chillies, and spring onions engulfed in a vigorously-bubbled gravy.
The fish was tender and fresh, and the subtle spicy notes coming from the gravy had permeated every inch of the pearl-white flesh.
The sauce melded the taste of fermented soya beans together with a tongue-numbing sensation coming from the use of Sichuan peppercorns. I also picked up tiny bits of sour cowpeas which exploded like tiny tangy grenades in my mouth. This dish definitely took me on a multi-sensory ride!
The Golden Shrimp Balls 富贵金丝虾 (S$58 for small) at Kuan Zhai Alley came in an aesthetically-pleasing wooden structure which resembled a stairway consisting of 7 steps.
Each of the steps contained a golden-brown battered prawn which was glazed with citrus mayonnaise, and topped with thinly-shredded crumbs that resembled vermicelli.
The batter encasing the prawn was crispy and wasn’t overly thick. The shredded crumbs on top provided an additional layer of crunch. The prawn meat was firm and fresh, and matched really well with the sweet and creamy mayo dip.
The last dish, Griddle Shredded Cabbage 火爆包菜 (S$22) might look simple but we too were fooled by its humble appearance. The pieces of cabbage were slightly crunchy and had an aromatic charred taste to it.
The garlic bits and grilled pork belly acted like backstage crew, unleashing creamy and pungent flavours here and there.
For dessert, we tried the Paintbrush Pastry (宽窄毛笔酥) (S$8 per stick). If you told me that this was a decorative prop, I would believe you. Just look at how cute and quirky it is!
It was fun dipping the ‘paintbrushes’ into the chocolate ‘ink’ and showcasing our inner artistic talent on the pieces of paper that came with it.
I bit off the edible brush tip, and the pastry reminded me of a flaky mooncake which had a nutty and sweet filling. It was amazeballs!
Final thoughts
I had a wonderful time at Kuan Zhai Alley. Everything from the interior, to the food’s presentation and taste, right down to the service level of the staff was top-notch.
It was difficult to pick a favourite dish, but if I really had to choose, it would have to be the tofu. I’m definitely organising my next family gathering here!
Expected damage: S$50 – S$80 per pax
* This post was brought to you in partnership with Kuan Zhai Alley.
Other articles you might like:
Bucketta: Marinated fresh seafood with homemade thai dips & seafood buckets at Golden Mile Tower
HK Wanton Mee: Smoked duck rolls & plates of Malaysian-style noodles from $3.80 at Hougang
The post Kuan Zhai Alley: Embark on a visual & gastronomic journey with authentic Sichuan dishes at Capital Square appeared first on SETHLUI.com.
