If you think tongue-singeing spiciness is all there is to the Sze Chuan style of cooking, Si Chuan Dou Hua shows you other facets to the cuisine.

Granted, some highlights of our experience there included some pretty fiery fare in the form of the Chong Qing Diced Chicken with Spicy Chilli dish (which was delicious but mouth-numbing after a few bites) and the Beancurd in Spicy Minced Meat Sauce, but the restaurant does a good showcase of some other Sze Chuan food varieties there too.

In fact, I think we maneuvered our way around our Sze Chuan experience pretty well even without the spice. The Baked Sea Perch with Egg White dish for instance, was fresh and succulent; the meat smooth and well baked. Our veggies were satisfying too—the Stir-Fried Pea Shoots dish was simple but tasty and the Stir-Fried French Beans with Minced Pork dish was crunchy and fresh tasting too.

The best part was the restaurant’s signature beancurd dish with wolfberries. The beancurd is so soft it practically melts in your mouth along with its yummy sugar syrup. Another perk of the place is its 60th storey location on top of UOB Plaza, which gives diners a gorgeous look at Singapore while dining. Though the food here is relatively highly priced, it still gets our vote.