{"id":44730,"date":"2017-03-27T07:15:27","date_gmt":"2017-03-26T23:15:27","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=44730"},"modified":"2017-03-29T13:41:30","modified_gmt":"2017-03-29T05:41:30","slug":"silk-road-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/03\/27\/silk-road-singapore\/","title":{"rendered":"Silk Road, Amara Hotel, Tanjong Pagar: Inner Mongolian Chef Presents Provincial Homemade Wheat Noodles and Dumplings From $8 to $14!"},"content":{"rendered":"

\"\"Silk Road restaurant at Amara Hotel<\/b> is thus named because it serves Chinese provincial food along the Silk Route, focusing on Sichuan cuisine<\/b>. Chef<\/b> Andrew  Chong <\/b>leads a team of cooks, and recently Inner Mongolian chef Jack Huang <\/strong>has joined the team. While Chong focuses on Sichuan dishes, Huang makes noodles, both complementing each other. Huang is currently presenting his new noodles and dumplings menu until 31 May, after which the promotional menu will end.  <\/p>\n

I’ve read in a New York Times<\/a> <\/i>article that the popularity of Sichuan cuisine has paradoxically diluted the tradition of the food. These few years, Singapore has seen an increase in the popularity of Sichuan food. Anyone who has taken a stroll along  Chinatown will witness the plethora of casual Sichuan restaurants. Then, there is the one Michelin-starred Japanese-Sichuan restaurant, Shisen Hanten<\/a>; and the modern Sichuan restaurant, Birds of a Feather.<\/p>\n

\"\"What differentiates Silk Road from them is that Silk Road insists on serving traditional Sichuan food, that is, they do not diminish the spice level although you can request for less spicy or more spicy. Not only are their noodles handmade, they make their own sauces including the red oil.<\/p>\n

\"\"For starters, their chilled chicken in homemade spicy bean sauce \u53e3\u6c34\u9e21<\/strong> ($11) is smooth and appetizing. Chilled cucumber in red oil <\/strong>($8), done in the Northern style, is addictive and crunchy. My favorite starter, sliced pork on rack \u67b6\u5b50\u767d\u8089<\/strong> ($14), comes with thin slices of pork belly, cucumber, and homemade “crepe” skin. It is refreshing, sweet, crunchy, and soft. I can’t get enough of it.<\/p>\n

\"\"For their mains, they are really <\/em>spicy. Traditional Sichuan spicy diced chicken<\/strong> \u8fa3\u5b50\u9e21 ($22) is a must order. They use meat from the chicken thigh to ensure there are no bones and that it is tender. It’s also crispy, and ma la<\/em> (numbingly spicy), and it would go well with beer. Mapo tofu \u9ebb\u5a46\u8c46\u8150<\/strong> ($16) is chokingly spicy, which goes well with rice.<\/p>\n

\"\"You’ll be fine if you stick with the more famous dishes. The wasabi prawns<\/strong>, coated with crispy deep-fried potato bits, are hard and the flavor is strange. The french beans<\/strong> ($16) were old and could be crisper.<\/p>\n

\"\"Ok, now for their promotional menu by  chef Huang with 17 years of culinary experience. The Shanxi dumplings \u5c71\u897f\u9505\u8d34<\/strong> (8 pcs, $14) are dumplings that are opened at both ends so that when it’s pan-fried, the juices flow and spread out and become waffle-like. They are divine! I didn’t expect them to taste crispy and soft, sweet and delicate from their appearance.<\/p>\n

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