Singapore welcomes a new restaurant serving authentic Sichuan cuisine – CHEFLAM’S SICHUAN CUISINE at Guoco Tower.  With 40 years of experience under his belt, Chef Lam brings more than 20 of his famed dishes to Singapore, with dishes starting from $16.80. 

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Chef Lam’s signature dishes include the Gold Medal Kung Pao Chicken ($16.80), a standout for its bold flavours and versatility.  Although the chicken is stir-fried with dried chilli peppers, the dish strikes a perfect balance, offering mild, aromatic heat that will not overwhelm younger diners.  The spice level is carefully controlled, making it surprisingly kid-friendly.  The chicken itself is tender, with each piece coated in a slightly crispy, savoury glaze that complements the nutty crunch of roasted peanuts and the earthy flavour of the chilli.
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When it comes to soup, do not miss out on the Dongpo’s Golden Soup with Pickled Fish ($29.90).  This dish features Sichuan pickled vegetables that lend a delightful tangy aroma, which harmonises with the rich, umami-packed golden broth. Thin slices of fish slices absorb the soup’s essence , while silky strands of vermicelli noodles add an irresistible slurp-worthy quality.  While the spice and sourness have been dialled down to suit local tastes, the balance here is great – striking just the right note without being overpowering.  In fact, I find it even more enjoyable than the more intense, fiery versions I’ve had in Sichuan, offering a more refined and approachable take on this classic.  Definitely one of the favourites. 
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For those who prefer a no-spice option, the Chowhound Beef ($48, served in Cloisonné Pot) is worth considering.  The dish features thinly sliced beef slow-cooked 24 hours in a fragrant herbal broth, which is said to contain more than 21 ingredients, making it both deeply flavourful and nourishing.  Paired with your choice of handcrafted Sichuan chilli powder or creamy sesame sauce, the Chowhound Beef offers a delightful contrast of flavours and textures.  This dish is an example of Chef Lam’s ability to balance tradition with innovation, delivering comforting and satisfying experience that caters to a range of tastes. 
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On the opposite end of the spectrum, the Geleshan Laziji ($23.80) is a quintessential Sichuan classic that captivates with its fiery flavours.  Chicken pieces are deep-fried till golden, their crispy exterior providing a contrast to the tender, juicy meat inside.  To set its Geleshan Laziji apart from others, Chef Lam uses a mix of different chilli varieties to contribute to the unique heat and aromatic qualities.  This dish is a celebration of Sichuan’s love for heat. 
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Other available dishes include the Lam’s Signature Dongpo Pork ($18.90) and Signature Fish-Fragrant Shredded Pork ($15.90). 
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From now till 16 February 2025, Chef Lam’s is offering 50% off its highest price signature dish on weekends – limited to 1 dish per table. 
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In addition to the main dishes, we also recommend trying the delicate, tiny pancakes, which are subtly sweet and make for an ideal dessert.  Their light pillowy texture paired with a hint of sweetness provides a satisfying end to your meal.
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For a palate cleanser, you may also want to order a plate of cherry tomatoes marinated in osmanthus.  The tomatoes are pickled and their nature sweetness enhanced by the fragrant notes of osmanthus, creating a beautiful contrast of flavours. 

Do check out the iconic panda hanging over the entrance of the restaurant.  Psst… ask the staff where you can go to spot the front of the panda! 

Budget: $25 to $35 per person

  • CHEFLAM’S SICHUAN CUISINE

  • Phone
    +65 8901 6266
  • Address
    5 Wallich St, #01 – 13, Singapore 078881
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