Si Wei Mao Cai

Delicious Si Chuan food!
They have a large menu here. Mao Cai, means to steam the vegetables and meats in the clay pot that it’s served in. You can make your own combination of meat /​veggies, but we opted for their traditional, most popular item with fish. I LOVE the wood eared mushrooms, and the sweet potato noodles that came with it.
The fried chicken dish looks really pretty, but could use a good amount more of chicken. Buckwheat noodles were delicious and chewy, nice change to have something cold on the table.
And none of it was too spicy, just perfect!

The first impression when entered was very good. Guests with tons of chillies on their plates and I immediately recognized some of my favorite Sichuanese dishes.
The restaurant looked clean in comparison with many of its neighbours.
The dishes we have ordered were very well prepared (the beef in the fiery sauce could have used a tiny cornstarch coating before blanching), but the fish and the twice cooked pork were very good.
The only thing I didnt like at all was the service. Super pushy and tried to talk us off our dishes and upsell many things we didnt want. We repeated 3 times that were comfortable with our order and didnt want the dishes they (2 different waiters!) tried to sell us (obviously we were supposed to get a miss-​order by another guest or similar).
Still I will go back again and try some more items.

Ever since El Queso Grande decided to embark on Tim Ferriss’ 4 Hour Body low carb /​slow carb diet, we’ve been on the hunt for low carb, yet delicious dinner options and Si Wei Mao Cai really delivers on all fronts!
The food is delicious, authentic Sichuan cooking and the restaurant is always packed with an authentic, albeit sometimes noisy crowd. On our most recent trip, or neighboring table of students were enjoying home style delights whilst conversing with family on Skype.
Our favorite dishes are the Water Cooked Fish (oily but worth it), the mushrooms (we fight over this it’s so good) and the Sichuan string beans.
Unless your mouth is into atomic action, is recommend ordering a mix of spicy and non spicy and going back and forth.
PARTING THOUGHT: be sure to make a reservation… This place can really get packed!!!

For Singapore, this is a decent Sichuan restaurant. The potato duck (土豆鸭）and «water-​boiled fish» (水煮鱼), which is really fish fillet soaked in chilli oil, aren’t bad. Generally the dishes tend to be on the oily side. The quality is certainly not up to what you’d expect from an authentic Sichuan joint in a Chinese city, but for Singapore, it serves to fix the occasional craving.

Anyone who is a fan of Xiao La Ciao would be disappointed with the spicy chicken (la zi Ji) here. Since the closure of the restaurant we are just was not able to find anyone matching to them. Had a total of 4 dishes and none really stood out but I got to say they have their following. Just one small tip not to order what the host tried to push. We got con to go for the fish in oil (signature dish) and promised to be small but it came in real big so was the price.

Hands down the best Sichuan i have had in Singapore. Some of the vegetable dishes are amazing. The Mao Cai is excellent. The double cooked potatoes are laden with flavor — fiery chili but a delicate taste of other spices comes through. Even the simpler beans and eggplant make you want to come back for more! Portions are large and prices are reasonable — note that most customers from Sichuan order only a couple of dishes so is important to get the selection right, else you will over-​order and over-​pay.