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Xiao La Jiao's bold Sichuan menu promises a casual dining experience comprising hot favourites from China's extra spicy province. So famed is the cuisine of Sichuan, that its capital, Chengdu was the first Asian city to win a UNESCO listing as a City of Gastronomy in 2011. With Sichuan cuisine gaining significant momentum in large cities like Beijing, Shanghai and even London, Creative Eateries has endeavoured to make Xiao La Jiao an authentic showcase of this distinctive, yet versatile style of Chinese cooking. With its bright interior décor and floor to ceiling windows, the restaurant has the ambience of a humble teahouse restaurant which makes dining at Xiao La Jiao a comfortable and casual affair.
Xiao La Jiao lives up to its name and offers patrons a plethora of iconic hot favourites from China's extra spicy province such as Mapo dofu 麻婆豆腐 or bean curd seasoned with minced pork and Sichuan spices, as well as Kung pao chicken 宫保鸡丁 with peanuts and soy-sesame sauce. And though many Sichuan dishes live up to their notoriously spicy reputations from the liberal use of peppercorns or má là wèi xíng, a host of delicacies use little or no hot spices at all! A selection of cold side dishes like the Sliced Pork with Garlic Dressing and Sichuan Sliced Cucumber Dish as well as a selection of delicious steamed dumplings 水饺 and pan-fried dumplings 锅贴 even out the offerings at Xiao La Jiao.
Come sample the charm of authentic Sichuan cooking from our team of chefs who hail from Chengdu at Xiao La Jiao - Singapore's newest showcase of casual Sichuan dining.
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