Si Wei Mao Cai 思味冒菜

Absolutely must try, with significant heat and numbness. The taste profile is different, yet reminiscent, of MLXG. What sets it apart is the sourness and the umami, which really made this a rice-killer. Very addictive, everything cooked perfectly too. Testament to their skill, to be able to have the beansprouts and peanuts still crunchy when we had it. The pork belly was tender too, except for single slice that was a bit too thick. Must order!!!

I've got to preface this review by saying, my father rarely exclaims, unprompted, that a dish is good lol. The sauce was spectacular, with hints of egg yolk and full of umami, as well as a healthy dose of numbness. Duck was cooked super well as well, potatoes just on the brim of melting. Their execution is truly something as part of the team was from xin divine, a fine dining place. This warrants the price. Their signature for a reason, and it's not spicy so it'll be a sin not to order!!

Not as spicy as it looks and sounds. There's spiciness, numbness, but it's so much more than that. The most obvious taste is the umami actually, accentuated by the thick sauce. (Personally I haven't been a big fan of starch in sauces, but this particular one really convinced me otherwise. The way it coated the chicken was divine). It's a must try, goes so well with rice. Even those who can only take a little spice should try it, the heat isn't unforgiving at all.

Small rant: Some of these cuisines, esp regional Chinese and Indian, are really underrated and not as well known as they should be because of the translation. The translation really doesn't capture the nuances of the myriad of flavours and spices that go into the dishes, and similar names can actually taste so different. Idk about Indian cuisine, but the original names of chinese dishes doesn't lend well to translation as it doesn't even make much sense itself with regards to taste. Almost everything I ate today can be described as mala, but their taste profiles are so different that once you taste it, you can't deny they are clearly different dishes and taste profiles. I'm really guilty of this as well, so let's all try these unique dishes and built up an encyclopedia of reviews so that we develop a repository of understanding regarding these cuisines. E.g. this dish, literally translated would be fragrant chili chicken, but the taste is so much more complex than that. I know for sure that I'm gonna try more of these less well-known Chinese dishes in the future :D

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Really really dry after delivery, doesn't travel well at all. Heat it up and moisten it somehow, and there's a slight herbal spiciness, which means it's flavoured alr. Combined with the fact that it was really dry(after travelling), doesn't go well with the other dishes as well. The egg surprisingly, does and in fact it's better than rice in soaking up the delicious sauces.

Bottom line is don't order this for takeaway if you can, it's probably much much better fresh from the wok

Feels a little pricey but was pretty good! We picked sweet potato noodles, glass noodles, lotus, Chinese lettuce stem and seaweed. It’s just one default level of spice and it came with good heat with an appetising touch of sourness. Would have liked it less oily so that we can enjoy more of its broth, but ingredients were fresh and soaked up the flavours quite nicely.

As always, the dory fish was cooked to perfection; soft, tender and simmered with the right level of spices. Despite the slight numbing sensation and generous amount of chilli oil, you could still taste the wonders of the chefs marination. I have been to far too many restaurants serving Sichuan cuisine, but Si wei mao cai remains one of the rare few that tops my list again and again! But do remember to request for mild spicy or 小辣!!