27 May '14, 12am

Chef Mok’s new menu at @FairmontSG will have your tingling taste buds wanting more. #sizzlenotscorch

Chef Mok’s new menu at @FairmontSG will have your tingling taste buds wanting more. #sizzlenotscorch

Braised Deer Tendons with Carrots and Dried Chilli served in Claypot ($38 small, $57 medium, $76 large), a traditional Cantonese dish reinvented with a twist of Szechuan spices and dried chillies used to slow braise the tendons. Master Chef Mok Wan Lok deftly marries nuances of Szechuan and Cantonese flavours in his new menu at Szechuan Court that will have those with appetite for spice salivating for more. The new menu offers a fine selection of appetizers, soups and mains, as well as lunch and dinner sets. Highly recommended on the lunch menu as a starter is the fried-crisp Golden Mini Buns filled with rich ‘Mapo’ beancurd and minced pork. Other noteworthy items from the range of handcrafted dim sum creations include the delicate Saffron Bamboo Shoot Prawn Dumplings and scrumptious Crispy Fried Pork and Mushroom Lotus Root Cake. Deliciously spicy and worth repeat visits ...

Full article: http://six-and-seven.com/2014/05/26/sizzle-taste-buds-sze...

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