Szechuan Court @ Fairmont Hotel

I am not stranger to Szechuan Court but the last couple of months have seen me heading back countless times. 

We had dimsum to start the meal – scallop siew mai, fried beancurd roll stuffed with shrimp and carrot cake. All were decent but did not leave too much of a lasting impression. This is afterall a restaurant specializing in Cantonese and Szechuan cuisine. The request for mustard never came, unfortunately. 

The usual chinese suspects. 

Cordyceps Soup with Pork and Chicken

Clear soup with meaty chicken parts and pork cubes. While I appreciate my herbal soups, the herbal taste in this was lacking. Would have preferred a more earthen taste to it. 

Stir Fried Beef in Black Pepper

Their signature dish of beef. So tender, it melts in my mouth! With just a tenderloin cut and barely wagyu, it does rival wagyu to a certain extent. Delicious black pepper blend with it too! 

Steamed Cod with Garlic

In comparison a dish with mild taste. Freshness is key here. 

Spinach with 3 types of eggs

A personal favourite vegetable dish. The broth was tasty and wholesome with 3 types of eggs (century, salted and chicken egg). One humble dish worth a try.

Mee Sua

Bland one here after the colourful display and strong flavours exhibited by the beef. Tasted more like fried vermicelli than mee sua. 

Chilled Hashima

Their globs of hashima was too thick, unlike the ones that I’m familiar with – jelly like. Nonetheless, a sweet finish to a really full meal!

Word has it that Szechuan Court has a famous dessert, and only the regulars are aware of it. It is not even available on the menu unless requested for. Two years ago, the F and B department was challenged to come up with a dessert that would put Szechuan Court on the restaurant map and signify their cuisine.

Chilli Icecream

Peppercorn, chilli, chocolate and milk are the key ingredients to this inspired dish from the Mexican Chilli Chocolate. The lovely chocolatey tones are not overpowered by the spicy kick of the chilli. In fact, the spice only kicks in much later after swallowing, akin to a spicy finish that lingers. This is less sharp than the sherbet.

Chilli Sherbet

This is a tad sour and would pass off as a raspberry sherbet for its shade and initial taste but subsequently the fiery finish that greets leaves this, not to be trifled with. Like a palette cleanser, it distracts the tongue away from the complexity of flavours previously consumed and restarts it on a bright note. Loved it!

Methinks chilli dessert does put Szechuan Court somewhere on the dessert menu – at least memorable in a good way! Trust that I’d be returning soon for them! Priced at $6-7 per portion, these are definitely worth a try!

Part of the perks of being in the marketing line is, occasionally I get previews of upcoming festivals – in a foodie way, of course! Mooncakes were also served much to my delight! I look forward to their limited edition flavours every year – personal favourites have been hazelnut feuilletine. Baileys has been removed from their famous range of mooncakes and there are two new flavours this year instead of the usual one. 

Mini Snowskin Pandan and Macadamia Nuts

Tasted really like kaya filling but was infact pandan. Loved the richness of it. Simple delight!

Mini Snowskin Salted Caramel Dark Chocolate

Inspiration taken from salted caramel icecream, gleefully I chomped on the slices. Salted caramel could have been richer but hey, I am totally not complaining when there are two loves captured – salted caramel and snowskin.

A return to Szechuan court was hot on the heels of the first and the subsequent rice dumplings bought. I guess I’m liking this whole Szechuan-cantonese cuisine concept afterall!

Hot Sour Soup ($12)

Fiery fury its name – every slurp sends a burning sensation down the gut. Satisfaction.

Daily Soup ($14)

Cordyceps and Chicken

Figured this was the soup I had the last time only after ordering it. Light clean tasting soup.

Salted Egg Prawn ($42)

These golden babies were well done – crisp and fresh and best of all, the salted egg was thick and definitely worth the calorie overload! Do ask for chilli padi to up the shiok-factor.

Sliced Pork ($28)

Pork Belly in hotpot and a plethora of leeks, yummy is an understatement in this saucy one. Thinly sliced pork belly rolling in sauce – I cannot think of a better description than the fat ladies sunbathing in a chocolate bath – heaven on earth!

ShaCha Oyster ($28)

No fan of snow peas which I do not classify as vegetables. The oyster mushrooms were really tasty I must say – loved the chewy bite

Complimentary chocolates to finish the meal, a lovely touch I say! Well this love affair with Szechuan Court has only just begun and I am sure, this is going to be a long lasting one.

Soon enough yet another visit was made - Fairmont Peace Hotel Shanghai Master Chef at Szechuan Court until 31 July and that gave us more options to try over dinner!



The sichuan spicy soup that burns the throat so much.

Jellyfish ($22)

These rolls of jellyfish were thick and too chewy for comfort. Took at least 10 chews to get over and done with this slippery seafriend. Did not help the black vinegar was not easy to like either.

 

3 Eggs Vegetables ($28)

This soupy vegetable dish was easy to like – mild flavours and healthy!

Szechuan Smoked Duck ($40)

The mantou buns were too mini to make sense at all! Pop in my mouth and it would be gone. Was expecting the usual fanfare of crepe with onions and sweet sauce at least. Nonetheless, lovely smoked duck. Tender juicy cuts!

Beef Ball ($18)

I cannot help but compare this with IKEA’s and despite these being larger and blended in with vegetables, ordinary at its best.

Until more visits! The food is generally above average though each visit has hits and misses.

Szechuan Court
Fairmont Hotel