CHEFLAM’S Review: Award-Winning Sichuan Restaurant Opens In Singapore

CHEFLAM’S opens in Singapore with award-winning Sichuan food

If you’ve been to Chengdu, you may have passed by the popular Sichuan restaurant CHEFLAM’S, which almost always attracts long queues. Good news for Sichuan fare lovers, there’s no need to book a flight anymore because this famous stall is now in Singapore at Guoco Tower.

Known as the master of Sichuan cuisine with over 40 years of culinary experience, Chef Lam Shan is also the winner of multiple distinguished awards, which made me even more curious about how good his food really is. FYI, this new opening in Tanjong Pagar marks the brand’s first overseas venture!

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Food at CHEFLAM’S

My colleague and I started with the Gold Medal Kung Pao Chicken ($16.80++), the dish that won Chef Lam a gold award at the World Sichuan Cuisine Cooking Skills Competition. There was a distinct smoky aroma and a hint of sweetness, and the sauce had a slightly gooey texture that was different from other kung pao chicken we’ve had elsewhere.

We loved that the chicken pieces were tender and slightly smaller than average, which allowed the sauce to coat each piece evenly.

Next, we tried the Dongpo’s Golden Soup with Pickled Fish ($29.90++). Our first impression was how huge the pot was when it was served. The waft of steam rising from the piping hot broth quickly caught our attention.

As an avid fan of Sichuan pickled fish soup, I found CHEFLAM’S rendition commendable. The fish slices were melt-in-your-mouth soft, and the soup had a satisfying kick of spice, boasting a strong suan cai flavour that added a tangy depth to the broth. The soup balanced the garlicky and umami flavours well; this dish is a must-try if you love intense flavours as much as I do!

A crowd-favourite was the Geleshan Laziji ($23.80++), which came in a generous meat-to-chilli ratio. Almost every table in the restaurant had a large plate of la zi ji AKA Sichuan mala chicken for sharing, which made us even more excited to see if it was really worth the hype. 

Packed with three different types of chillies, I had to pair this fiery classic with rice as there was a pronounced numbing spice.

The chicken was flavourful and meaty but texture-wise, it leaned tough. We would have preferred if the chicken was more tender with a crispier texture on the outside. Nevertheless, the dish still came through with a bold Sichuan spice.

Moving on from hot to cold dishes, we tried the Chengdu Cold Noodles with Shredded Chicken ($9.90++). For someone who typically goes for xiao la in my ma la xiang guo, this dish packs a punch, so get it only if you can handle some heat!

Made with garlic, vinegar, shredded chicken, cucumber, and house-made chilli oil, the springy noodles carried most of the bold flavours with a lingering spiciness. 

To balance the spice-heavy flavours of all the dishes we had earlier, we ordered the sweet and refreshing Cherry Tomatoes in Osmanthus Honey ($9.90). While the chefs aimed to achieve a sweet-tangy balance with osmanthus honey and cherry tomatoes, the dish turned out sweeter than I’d expected. But it still made for an excellent palate cleanser.

For drinks, we tried their two most popular items on the menu: Grapes Galore ($6.90++) and Osmanthus Sour Plum ($6.50++). The first thing that caught my eye was how huge the cups were, and I immediately thought the price was worth it. Both drinks were equally delicious and we could see why they were a hit.

Grapes Galore featured jasmine green tea, green grapes, and water chestnut pearls. The pearls were a delightful surprise, as they were soft on the outside with a chewy piece of chestnut on the inside.

The Osmanthus Sour Plum was a unique blend of osmanthus and sour plum syrup, combined with green lemon juice, lychee and barley bits, and soda water to create a tangy, fizzy concoction that was perfect for cutting through the rich and spicy dishes.

Ambience at CHEFLAM’S

CHEFLAM’S is housed outside Guoco Tower, directly connected to Tanjong Pagar MRT Station. The restaurant is easy to spot thanks to its iconic panda mascot perched playfully atop the roof. There are both indoor and outdoor seating, which means you get the best of both cosy and casual vibes.

Given its popularity with the office crowd thickening during weekday lunchtimes, we recommend coming slightly earlier to secure a seat at this buzzing CBD spot.

The verdict

For an award-winning restaurant, CHEFLAM’S offerings were priced rather competitively. But the flavours were familiar and somewhat predictable, and we wished there was a novel element that made us go wow. That’s not to say the food wasn’t worth a try; in fact, I applaud CHEFLAM’S for their meticulous preparation methods. For those looking for quality Sichuan food that doesn’t break the bank, you now have a new spot to check out.

FYI, CHEFLAM’S is in the soft opening phase, so some items may change once they officially open in February 2025. 

In related news, check out Wo Wo Dian, a famous 130-year-old Sichuan restaurant at Raffles City! Alternatively, if you’re in the area and looking for other queue-worthy food, check out Brothers Ramen!

Address: 5 Wallich Street, #01-13, Guoco Tower, Singapore 078883
Opening hours: Daily 11am to 10pm
Tel: 8901 6266
CHEFLAM’S is not a halal-certified eatery.

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Photos taken by Marcus Neo.
This was a media tasting at CHEFLAM’S.