Order for the table
Sticks arrive in rounds, not courses. Put the wok dishes in the middle and keep the grill going.
Everything comes off one grill.
One long charcoal bed at the front of the shophouse. Sticks go on, sticks come off, and the wok behind it handles the rest.
The board
These are the prices we can stand behind today. The full board lives at the counter.
01
Foie gras skewer鹅肝串
$2.99
Seared on the stick. The first and only foie gras skewer in Singapore.
02
Beef skewer牛肉串
From $1.50
Straight off the charcoal, cumin and dried chilli.
03
Cumin lamb skewer羊肉串
From $1.50
The Chengdu classic. Heavy cumin, heavy chilli, charred at the edges.
04
Charcoal-grilled bread烤面包
Ask at the counter
Grilled over the same coals. Wrap a foie gras, beef or lamb stick inside it.
05
Sichuan zi char川味小炒
From the wok
Wok dishes alongside the grill, for the table that wants more than sticks.
$2.99The one nobody else has.
Seared foie gras on a skewer. The first and only one in Singapore, on the same coals as everything else.
From the wok
Sichuan zi char runs alongside the grill for anyone who wants more than skewers.
Cumin, chilli, charcoal. In that order.
The Chengdu way is heavy seasoning and a hard char. Beef and lamb start at $1.50 a stick, so a table can eat its way through the board without thinking about it.
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