The buzz: This popular Szechuan chain opens its first Singapore outpost. Its claim to fame is the fact that head chef Chen Kentaro’s father is Iron Chef Chen Kenichi.

The vibe: High ceilings, a scenic view, plush furnishings and OTT clusters of chandeliers make this spot a good deal more posh than most Chinese restaurants around here. For extra privacy, book one of the two sleek dining rooms overlooking the main dining hall.

The food: Szechuan classics such as mapo tofu ($24) and dan dan mian ($12) are done nicely, although, considering the chef’s pedigree, we’d have liked to see more flair—like in the unusual kung pow oysters (only available seasonally). There’s a typically Japanese focus on premium ingredients, but even that doesn’t lift dishes above and beyond competent Chinese restaurant fare, since delicate flavors tend to get lost in the full-on boldness of Szechuan sauces.

The drinks: Tea, of course.

Why you’ll be back: The food has a kick, the service is reliable, and the ambience is nice enough to make a good impression. Everyone needs a Chinese standby like this.

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