14 Articles found for “Sichuan Impression”

After taking the last year to immerse himself in the intricacies of Sichuan cuisine, chef André Chiang is taking his brand of contemporary Sichuan cooking to Macau and the world.

A round-up of good eats and dining news from Singapore in October 2018.

The affable chef from the two-Michelin-starred restaurant dishes out advice on whipping up Sichuan food.

And they’re not really peppers either.

Technically, they're not even peppers.

The ingredient, best known for it's numbing effect is finding itself in bread, chocolate, wine and even foie gras.

Opening next to Forbidden Duck at the same time in Singapore will be one Michelin-starred Sichuan restaurant, Qi.

Try your hand at this traditional Sichuan dish with a recipe from Si Chuan Dou Hua restaurant.

Try your hand at this traditional Sichuan dish with a recipe from Si Chuan Dou Hua restaurant.

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

Watching his Iron Chef father compete against his favourite French chef turned this Francophile towards his Sichuan roots.

From Sichuan cuisine making a splash in the West to the rise of traditional Korean fine dining. We scour the globe for a hint of what’s to come.

From Sichuan cuisine making a splash in the West to the rise of traditional Korean fine dining. We scour the globe for a hint of what’s to come.

Where to go for piping hot soup past midnight.