Chuan Wang Ji

Chuan Wang Ji aims to spice you out with its traditional Sichuan cuisine dishes. Diners get to pick heat levels for the dishes, which include the boiled seafood with pork and vegetables in traditional Sichuan style ($48) and the Sichuan Gong Bao chicken ($20). For the seafood-inclined, the restaurant deploys king prawns, lobsters, bamboo clams and fish in dishes like the fish fillet in a special chilli oil and sauce ($32), while meat eaters can dig into their boiled, sliced beef with Sichuan pepper. Cut the spice with chilled desserts like the mango purée ($8) or roselle jelly ($6).