~Invited Session~
Silk Road at Amara Singapore specializes in Chinese cuisine, focusing on Sichuan, Shaanxi, Liaoning and Beijing cuisines. Armed with a bevy of culinary experts, the menu is an epitome of innovative and unique provincial dishes. Recently, they welcomed Chef Jack Huang from Inner Mongolia who because of his love for his mother's handmade noodle carved a 17 year career as a noodle chef.
From now until 31 May, visit Silk Road to get first dibs on their provincial selection of handmade wheat noodles and dumplings.
As if hand made noodles are not labourious enough, Chef Huang is also an amazing fruit carver, painter and can possibly double up as a very charming PR officer too.
Sliced Pork with Cucumber on Rack ($14)
First I was sold on the concept of the sliced pork and cucumber strips hanging off the rack. Secondly, it was served like a peking duck crepe complete with sweet sauce too. Top marks for creativity and the dish worked for me.
Chilled Cucumber with Garlic Sauce ($8)
A typical chinese appetizer that looks simpler than its usually given credit for. I love this refreshing chinese salad over the stir fries though.
Aged Drunken Chicken ($12)
Deep Fried Prawn with Wasabi and Crispy Potato ($28)
Probably the only disappointment with a barely there wasabi dressing, this was just a really well fried prawn fritter.
Stir Fried Chicken with Dried Chilli ($20)
Some know it as 口水鸡 (loosely translated as saliva chicken) but really this is one dish worth salivating over. Deep fried chicken nibbles with a copious amount of dried chillies and peppercorns. These nibbles are fried so crisp, it is a wonder how they end up so juicy still! This was an explosion of flavours - chilli and peppercorn seems to be that catalyst and in a heart beat, I would give up my fried chicken obsession for this.
Traditional Ma Po Tofu ($16)
Another mouth watering dish that aims to numb the tastebuds but I found the heat acceptable. Hot enough to cause a ripple but not a riot. Together with the stir fried chicken, these two dishes alone are suffice to warrant a return.
Wok Fried French Beans with Minced Pork ($16)
I found this on the oily side but this is signature of most chinese provencial dishes anyhow. I should be thanking my lucky stars this was not soaking in oil.
Note that noodle portions were adjusted to tasting portions. The normal size are about three times those showed below.
Knife-shaved Noodle with Braised Pork Belly ($10)
These noodles go through an arduous process of being shaped like a willow leaf first before they are skillfully shaved off in a flurry and paired with an incredibly fatty yet succulent pork belly braised with spices, herbs and Sichuan chilli paste for more than two hours.
I love how silky smooth and chewy these noodles are, almost the perfect bowl of noodle if it weren't for the fact I was already full!
Chilled Noodle with Sichuan Pepper Sauce ($8),
These are great for hot summer days and nights, surprisingly springy and served with freshly minced pork belly, pan-fried with Sichuan chilli paste and peppercorn alongside other fragrant spices. Coloured with matcha powder, it had a mild tea taste to it as well.
Cempedak Creme Brulee
Silk Road's interpretation of the French classic is given a local twist with cempedak. The honey nectar flavour and fragrance was particularly enthralling for this liquid dessert.
It was a meal worth remembering and returning for. Arguably the island's best chinese restaurant specializing in provincial cuisine. Be there, or be square.
Silk Road
Amara Singapore
Silk Road at Amara Singapore specializes in Chinese cuisine, focusing on Sichuan, Shaanxi, Liaoning and Beijing cuisines. Armed with a bevy of culinary experts, the menu is an epitome of innovative and unique provincial dishes. Recently, they welcomed Chef Jack Huang from Inner Mongolia who because of his love for his mother's handmade noodle carved a 17 year career as a noodle chef.
From now until 31 May, visit Silk Road to get first dibs on their provincial selection of handmade wheat noodles and dumplings.
As if hand made noodles are not labourious enough, Chef Huang is also an amazing fruit carver, painter and can possibly double up as a very charming PR officer too.
Spot my logo on the watermelon and this customized dough plaque!
Small plates.
Small plates.
Sliced Pork with Cucumber on Rack ($14)
First I was sold on the concept of the sliced pork and cucumber strips hanging off the rack. Secondly, it was served like a peking duck crepe complete with sweet sauce too. Top marks for creativity and the dish worked for me.
Chilled Cucumber with Garlic Sauce ($8)
A typical chinese appetizer that looks simpler than its usually given credit for. I love this refreshing chinese salad over the stir fries though.
Aged Drunken Chicken ($12)
Deep Fried Prawn with Wasabi and Crispy Potato ($28)
Probably the only disappointment with a barely there wasabi dressing, this was just a really well fried prawn fritter.
Stir Fried Chicken with Dried Chilli ($20)
Some know it as 口水鸡 (loosely translated as saliva chicken) but really this is one dish worth salivating over. Deep fried chicken nibbles with a copious amount of dried chillies and peppercorns. These nibbles are fried so crisp, it is a wonder how they end up so juicy still! This was an explosion of flavours - chilli and peppercorn seems to be that catalyst and in a heart beat, I would give up my fried chicken obsession for this.
Traditional Ma Po Tofu ($16)
Another mouth watering dish that aims to numb the tastebuds but I found the heat acceptable. Hot enough to cause a ripple but not a riot. Together with the stir fried chicken, these two dishes alone are suffice to warrant a return.
Wok Fried French Beans with Minced Pork ($16)
I found this on the oily side but this is signature of most chinese provencial dishes anyhow. I should be thanking my lucky stars this was not soaking in oil.
Note that noodle portions were adjusted to tasting portions. The normal size are about three times those showed below.
Knife-shaved Noodle with Braised Pork Belly ($10)
These noodles go through an arduous process of being shaped like a willow leaf first before they are skillfully shaved off in a flurry and paired with an incredibly fatty yet succulent pork belly braised with spices, herbs and Sichuan chilli paste for more than two hours.
I love how silky smooth and chewy these noodles are, almost the perfect bowl of noodle if it weren't for the fact I was already full!
Homemade Noodle with Special Braised Beef ($12)
Also known as longevity noodles to the locals in Shanxi province (Chef was very candid about the eldery standing on chairs to slurp this up!) and is served with an uber tender and tasty beef brisket.These noodles were also different from the knife shaved noodles, this had more bite and was denser.
Chilled Noodle with Sichuan Pepper Sauce ($8),
These are great for hot summer days and nights, surprisingly springy and served with freshly minced pork belly, pan-fried with Sichuan chilli paste and peppercorn alongside other fragrant spices. Coloured with matcha powder, it had a mild tea taste to it as well.
Pan-fried Shanxi Dumpling ($14, 8 pieces)
Unlike other dumplings, this uniquely shaped dumpling comes with open edges which allow the broth of juicy pork and chive fillings to flow out during the pan-frying process – resulting in a golden crispy surface with a juicy filling.
Fish Paste Dumpling ($12, 8 pieces)
Fish Paste Dumpling ($12, 8 pieces)
This is one of the traditional must-haves during large family reunions and special celebrations in China and is made with a paste combining fish meat, ginger, spring onion and pepper before being lovingly clothed by a carrot flavoured skin.
Cempedak Creme Brulee
Silk Road's interpretation of the French classic is given a local twist with cempedak. The honey nectar flavour and fragrance was particularly enthralling for this liquid dessert.
It was a meal worth remembering and returning for. Arguably the island's best chinese restaurant specializing in provincial cuisine. Be there, or be square.
Silk Road
Amara Singapore
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