Sichuan cuisine is known for its bold flavours and signature tongue-tingling sensations, and CHEFLAM’S brings this experience to Singapore with its first outpost at Guoco Tower, Tanjong Pagar. Founded by Chef Lam Shan, a Sichuan native with over 40 years of culinary expertise, the restaurant builds on the success of his three outlets in China. With a commitment to both tradition and innovation, CHEFLAM’S reimagines authentic Sichuan dishes with contemporary techniques, offering diners a fresh perspective on this beloved cuisine.
The menu features over 20 Sichuan specialties, starting with cold appetizers like Shadow Lotus Root Slices and Flavoured Salted Duck, which showcase the delicate balance of spice, aroma, and texture. A highlight of the restaurant is the award-winning Gold Medal Kung Pao Chicken, a dish that earned top honors at the World Sichuan Cuisine Cooking Skills Competition. For those looking for a comforting, rich broth, Dongpo’s Golden Soup with Pickled Fish offers a deep umami flavor, while Chowhound Beef presents a hearty, slow-cooked option served in a traditional cloisonné pot or as an individual portion.
By blending time-honoured techniques with creative twists, CHEFLAM’S introduces a dynamic take on Sichuan cuisine to Singapore’s dining scene. Whether seeking fiery spice or nuanced flavours, diners can expect an immersive and flavorful experience that stays true to the essence of Sichuan cooking while offering something new and exciting.