Chengdu Restaurant Menu
Chengdu Restaurant menu gallery
Choose your favorite dish
★ Best Sellers / Fan favourites ★
Barramundi fish slices cooked in house-made soup made with sichuan pickled vegetable. Sour and spicy, topped with enoki and lettuce stem.
Barramundi fish slices, served hot pot style, in a pot of house-made numbing soup made with freshly ground Sichuan peppercorn. Topped with enoki, lettuce stem and black fungus.
Barramundi fish slices cooked in iconic mala red soup. Spicy and addictive, topped with enoki and lettuce stem.
Fatty thin beef slices cooked in house-made soup made with sichuan pickled vegetable. Sour and spicy, topped with enoki and lettuce stem.
Our spin on Singapore's beloved ingredient: Salted Egg. Prawn and quail egg tossed in our homemade salted egg sauce, with a slight bit of spice.
Our bestseller! Crunchy chicken pieces tossed with spicy and fragrant dried chilli and spices. Find your treasure within the sea of red!
Fragrant hand sliced cabbage tossed with a little bit of chilli, garlic and lard. (Vegetarian ver. without lard available upon request)
Top 50 vegan Award-winning dish! Crispy fried mini potatoes tossed in chengdu spices, with garlic scapes and onion bits. Crunchy and crispy on the outside, fluffy on the inside!
☆ Specialty Dishes ☆
Sea cucumber pieces and oyster mushroom pieces stir fried with sichuan spices.
Kung pao style diced cod with cashew, chilli peppers and green onion
Baked oyster with vermicelli, topped with a special fragrant chilli sauce.
Foie gras roasted and smoked with Sichuan's iconic spice mix, given new dimensions to an elevated dish.
Grilled bullfrog lathered in addictive Sichuan mala spices. The skewers that look like arrows, reminiscent with the story of "To Borrow Arrows with Thatched Boats", a proverb derived from a famous Chinese historical event during the Three Kingdoms era.
Appetisers
An array of vegetable and meats on a mini skewer dipped in our iconic chilli sauce. Cold dish.
Beef slices and cucumber slices, topped with our iconic sichuan chilli sauce.
Pork belly slices and cucumber slices, topped with a fragrant garlic chilli sauce.
Chicken pieces and cucumber topped with our homemade sichuan peppercorn sauce. Packed with zingy, numbing umami.
Sichuan's traditional roadside jelly snack brought to your table. Made with pea flour, coated with a sweet and spicy sauce, and peanuts.
Light and refreshing salad combination of daikon, carrot and tofu skin. A perfect starter for a hungry belly.
Crunchy black fungus tossed with onions, peanuts and celery in a vinaigrette.
Cucumber pieces tossed in garlic chilli oil to create a refreshing and addictive starter.
Seafood Delicacy
Sea cucumber and oyster mushroom stir fried with sichuan spices. Crunchy and chewy textures, harmonising with the addictive mala spices.
Kung pao style diced cod with cashew, chilli peppers and green onion
Baked oyster with vermicelli, topped with a special fragrant chilli sauce.
Barramundi fish slices cooked in house-made soup made with sichuan pickled vegetable. Sour and spicy, topped with enoki and lettuce stem.
Barramundi fish slices, served hot pot style, in a pot of house-made numbing soup made with freshly ground Sichuan peppercorn. Topped with enoki, lettuce stem and black fungus. (Option available to add other ingredients with additional charges, while stocks last)
Barramundi fish slices cooked in iconic mala red soup. Spicy and addictive, topped with enoki and lettuce stem.
Bringing you the iconic spiced pot stew that every Sichuan restaurant must have. Topped with an array of seafood, and meat, vegetables and wide rice noodle.
Kung Pao Prawn with a spicy twist. Sweet, sour with a little kick!
Our spin on Singapore's beloved ingredient: Salted Egg. Prawn and quail egg tossed in our homemade salted egg sauce, with a slight bit of spice.
Non-spicy egg tofu with prawns and mushrooms. Perfect for children and non-spice eaters.
Is it lychee or is it prawn? Only one way to find out!
Singapore's must have! Fried fish skin tossed in our homemade salted egg sauce.
Sichuan Legacy Dishes
Foie gras roasted and smoked with Sichuan's iconic spice mix, given new dimensions to an elevated dish.
Juicy and tender wagyu beef cubes, infused with sichuan spices, and seared to perfection.
Grilled bullfrog lathered in addictive Sichuan mala spices. The skewers that look like arrows, reminiscent with the story of "To Borrow Arrows with Thatched Boats", a proverb derived from a famous Chinese historical event during the Three Kingdoms era.
Tender stewed lamb with daikon and tofu skin, fragrant and good with rice.
Bullfrog stewed in our home-made sichuan peppercorn stew. Topped with black fungus, lotus roots and lettuce stem.
Fatty thin beef slices cooked in house-made soup made with sichuan pickled vegetable. Sour and spicy, topped with enoki and lettuce stem.
Pork ribs marinated in our secret marinade, tossed with garlic scape and sichuan spices.
A non-spicy iconic dish, sweet and salty gravy, with tender pork belly and fragrant chestnut.
Pork Intestine marinated in our secret marinade. Stir fried in fragrant sichuan spices, with garlic scape and peanuts.
Our bestseller! Crunchy chicken pieces tossed with spicy and fragrant dried chilli and spices. Find your treasure within the sea of red!
Juicy tender diced chicken sautéed with garlic and chilli peppers.
Singapore's favourite iconic mala dish, with Chengdu's own personal twist! Topped with prawn, chicken wings, lotus roots, cauliflower, garlic scape and french fries.
Singapore's favourite iconic mala dish, with Chengdu's own personal vegetarian twist! Topped with lotus roots, cauliflower, garlic scape and french fries.
One of Sichuan's most nostalgic traditional dishes. A comfort food with a bit of bite!
Crispy Pork Belly tossed with french fries and garlic scape. Perfect for those kids and non-spicy eaters. (Request for a spicy ver. for a mala fragrant experience!)
Pork Belly slices marinated and steamed with traditional pickled vegetables.
Garden Vegetables
Fragrant hand sliced cabbage tossed with a little bit of chilli, garlic and lard. (Vegetarian ver. without lard available upon request)
Top 50 vegan Award-winning dish! Crispy fried mini potatoes tossed in chengdu spices, with garlic scapes and onion bits. Crunchy and crispy on the outside, fluffy on the inside!
Crispy eggplant with our house-made sweet and salty sauce drizzled on top. Topped with minced pork.
Crispy eggplant with our house-made sweet and salty sauce drizzled on top.
Despite the name, there is no fish-sauce present! Traditional braised eggplant, tossed with garlic, ginger and chiles.
Stir-fried green beans with garlic, dried chilli and minced pork
Stir-fried green beans with garlic and dried chilli.
Classic Sichuan dish served in Chengdu. Mapo tofu goes well with everything! Topped with minced pork.
Classic Sichuan dish served in Chengdu. Mapo tofu goes well with everything!
Shredded potatoes stir fried with pickled peppers and chiles.
Simmered Kangkong topped with fragrant dried chilli sauce.
Pumpkin slices, fried and tossed in our house-made salted egg sauce.
Chinese lettuce stir fried in garlic.
Refreshing and crunchy. Stir fried black fungus and chinese lettuce stem with garlic.
A classic favourite in every home, the perfect comfort food. Topped with green onion.
Soups
Wild mushroom slow cooked with chicken, soothing and packed full of umami.
Staples
Chengdu's most popular fried rice! Mixed with prawn, scallops, oyster mushroom, egg, asparagus, green onion and garnished with dried scallops.
Fried rice with oyster mushroom, asparagus and chinese lettuce.
Classic egg fried rice with green onion.
Traditional noodle dish from sichuan, topped with ground pork with pickled vegetables, chinese broccoli and peanuts.
Traditional noodle dish from sichuan, topped with chinese broccoli and peanuts.
Ground pork and cabbage dumpling drizzled with house-made chilli oil vinaigrette sauce.
Desserts
Traditional hot sweet dessert, with cooked ricewine, glutinous rice ball, topped with goji berry.
Fried glutinous rice cake with brown sugar filling inside. Crispy, chewy with a sweet surprise!
Pumpkin and glutinous rice pancake, fried to perfection.
A traditional cold jelly dish common in Sichuan. Chengdu brings you a nostalgic dessert perfect for the hot weather. Drizzled with brown sugar syrup, topped with hawthorn flakes, raisin, peanuts and white sesame.
From a reviewer’s perspective, the menu at Chengdu Restaurant at 57 Amoy Street presents a broad and confident showcase of Sichuan-inspired flavours, with a strong emphasis on bold spice profiles and shared dining plates. The Sour Soup Barramundi, Sichuan Peppercorn Soup Barramundi, and Mala Kungfu Barramundi stand out among the best sellers, alongside comforting meat-forward options like Spicy & Sour Soup Beef and the richer Salted Egg Prawn & Quail Egg. The specialty section pushes further into indulgence with dishes such as Chef’s Special Stir Fried Sea Cucumber, Chengdu Kung Pao Diced Cod, Sichuan Spicy Baked Oyster & Vermicelli, Chengdu Style Roasted Foie Gras, and Grilled Spicy Bullfrog Skewers, all reflecting a strong Chengdu culinary identity. Appetisers like Chengdu Skewers, Sichuan Spiced Beef, Chopped Garlic Pork Belly, Chengdu Peppercorn Chicken, and Secret Recipe Sichuan Jelly set a fiery and aromatic tone right from the start.
The Sichuan legacy dishes continue this intensity with highlights such as Spicy Wagyu Beef Cube, Chengdu Lamb Pot Stew, and Secret Recipe Bullfrog Stew, reinforcing the kitchen’s focus on robust, traditional flavours. Vegetables are not an afterthought, with offerings like Hand-Sliced Cabbage, Chengdu Spiced Mini Potatoes, and both Stone Pot Eggplant and Braised Fish-Fragrant Eggplant, including a vegetarian version of the stone pot dish. Soups remain minimal yet comforting with Mixed Wild Mushroom Soup.
Staples provide familiar grounding through Chengdu Seafood Fried Rice, Chengdu Vegetable Fried Rice, Chengdu Egg Fried Rice, and Dandan Noodle (including a vegetarian version). To finish, desserts such as Grandma’s Ricewine Dessert, Brown Sugar Glutinous Rice Cake, Mini Pumpkin Pancake, and Brown Sugar Ice Jelly offer a gentle, sweet contrast to the otherwise fiery menu. Overall, the selection feels expansive, spice-driven, and well-balanced across textures and heat levels.