Brownie In Vancouver

I was really looking forward to being back in Singapore this time round because:

I got to see family and friends
D was coming back with me and spend Chinese New Year in Singapore
my good friend from Auckland was coming back too
2 friends from Christchurch and KL dropped by Singapore as well - bonus!!

It was a huge reunion of sorts for all of us - who knew when all of us would be in the same country at the same time for a long time to come?

We decided to try out one of the new eateries at the newly opened 112 Katong as most of us lived in the East.

As the name suggests, Xiao La Jiao which means little chilli, had super spicy Sze Chuan food. There are few SzeChuan restaurants in Singapore so I was interested in trying out this place.

SzeChuan cuisine is famous for using garlic, dried chillis and peppercorn in their cooking. It is a very distince taste to the cooking and also very fragrant. I thought that we could deal with the chilli but we told them to go easy on the chilli just in case. It was not just hot and spicy but to the point where you can't really feel your tongue or taste the food. You definitely need a large bowl of white rice to go with the dishes. For those who like numbing chilli hot, this joint is for you. If you can't take spicy food, there are dumplings, some noodles and fried rice but most of the dishes are spicy, after all it is a Sze Chuan restaurant and you do expect it to be spicy.

I liked the mapo tofu, the eggplant and the chuan style chicken. We had the pan fried dumplings too and that was very good. The rest of the dishes were so so. I would come back again but I'll try out different things.