Sichuan cuisine is renowned for its bold, hot, and spicy flavors, though it also balances sweet and sour notes. Central to many dishes are the famous "Five Fragrances" — fennel, pepper, aniseed, cinnamon, and clove — along with the fiery combination of chili and Sichuan peppercorns, which define the region's unique taste profile.
 

Our Head Chef Qing Song Fan has crafted a vibrant and modern take on Sichuan cooking, featuring a selection of adventurous, crowd-pleasing dishes. Highlights include prawn ravioli with chili, crispy pumpkin chips coated in egg yolk, soft shell crab with Sichuan bell chili, corn-fed chicken cooked in Sichuan oil, whelk with tofu, and century egg with soy and chili.

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At The Dragon Inn Club, we also specialize in hot pots, a popular Chinese dining tradition where ingredients are cooked in a simmering pot of flavorful stock at the table. This communal and interactive style of dining is perfect for bringing friends and family together for a memorable meal.