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Sichuan cuisine is often known for its fiery heat and tongue-numbing mala intensity, but the Sichuan-themed buffet pop-up at Beach Road Kitchen surprised me in the best way possible.

Instead of relying purely on spice, the dishes here delivered depth, aroma, and layered flavours that made every bite incredibly addictive.

Sichuan Buffet Pop-Up

Running from now till 30 June 2026 at Beach Road Kitchen in JW Marriott Singapore South Beach, this limited-time collaboration is curated by Executive Chef Mike Li from The St. Regis Chengdu.

With over 20 years of culinary experience and Chongqing roots, Chef Li brings authentic Sichuan flavours to Singapore while keeping the dishes approachable even for diners with lower spice tolerance.

A Sichuan Buffet That Balances Heat and Flavour

As someone who cannot handle extreme spice very well, I was honestly impressed by how balanced the dishes were. Many spicy meals tend to feel one-dimensional after a while, but the dishes here were bold without overwhelming the palate.

The mala heat was definitely present, but it came with layers of smokiness, savouriness, fragrance, and richness that kept me going back for more.

My Favourite Dish: Braised Beef with Chili and Sichuan Peppercorn

The standout dish for me was easily the Braised Beef with Chili and Sichuan Peppercorn.

The beef was crispy on the outside yet tender inside, coated in fragrant spices and numbing peppercorns that delivered that addictive mala kick Sichuan cuisine is famous for. It had just enough heat to excite the palate without becoming unbearable.

Definitely one of those dishes where you tell yourself “just one more piece” repeatedly.

Other Highlights From the Buffet

Chilled Chicken in Chilli Oil

A classic Sichuan appetiser with fragrant chilli oil that slowly builds in heat. Refreshing yet surprisingly punchy.

Boiled Beef with Chopped Seared Pepper Sauce

Rich, savoury, and deeply aromatic with a smoky pepper finish that lingers pleasantly.

Signature Seafood on Ice with Artisanal Sichuan Dipping Sauce

One of the more unique pairings at the buffet. The custom Sichuan-style dipping sauce added a spicy, tangy twist to the fresh seafood.

Hot and Sour Seafood Chowder

Comforting and hearty with a sharp, peppery finish that wakes up the palate.

Kung Pao Shrimp with Cashew Nuts

Sweet, spicy, crunchy, and very easy to keep eating.

Sichuan Dan Dan Noodles

Rich, nutty, savoury, and properly addictive. One of the must-try staples at the buffet.

Charcoal-Grilled Sichuan Spiced Chicken & Pork Skewers

Smoky, juicy, and dangerously snackable. Perfect with the bold spice rub.

Even the Desserts Had a Mala Twist

The buffet continues the Sichuan theme all the way to dessert.

The Mala Choux Puff and Sichuan Spiced Soft Chocolate ended the meal with a subtle lingering heat that was surprisingly enjoyable instead of overpowering. It was a creative way to close off such a flavour-packed dinner.

Sichuan Dumpling Wrapping Workshop

I was invited to join Chef Mike Li’s hands-on Sichuan Dumpling Wrapping Workshop. It was interactive, fun, and gave a deeper appreciation for the craftsmanship behind traditional Sichuan cooking.

TL;DR

The Sichuan-themed buffet pop-up at JW Marriott Singapore South Beach delivers bold yet balanced Sichuan flavours curated by Chef Mike Li from The St. Regis Chengdu.

Despite the spice-forward menu, the dishes are flavourful and approachable even for those with lower spice tolerance. Standout dishes include the Braised Beef with Chili and Sichuan Peppercorn, Dan Dan Noodles, and Sichuan-spiced skewers, with creative mala-inspired desserts rounding off the experience. Available at Beach Road Kitchen till 30 June 2026.

This was one of the more memorable themed buffets I’ve had recently. Authentic Sichuan flavours that remain approachable, flavourful, and incredibly addictive without going overboard on spice.

Buffet Details

Sichuan Buffet Pop-Up: Now till 30 June 2026
Chef Mike Li’s Special Appearance: Now till 24 May 2026

Pricing

Lunch

Monday to Friday: $78++/ adult; $39++/ child
Saturday & Sunday: $88++/ adult; $44++/ child

Dinner

Monday to Friday: $98++/ adult; $49++/ child
Saturday & Sunday: $108++/ adult; $54++/ child

Reservations are highly recommended, especially for weekend dinners.

📍Beach Road Kitchen

JW Marriott Hotel Singapore South Beach

30 Beach Rd, Singapore 189763

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Setting the Scene: Belle-Époque Grandeur

During my recent trip to Madrid, Spain, I had the pleasure of dining at Deessa, a two-Michelin-starred restaurant helmed by Chef Quique Dacosta, located within the majestic Mandarin Oriental Ritz.

Nestled in the palatial Alfonso XIII room, with its gilded ceilings, sparkling chandeliers, and sweeping views of the lush garden terrace, the space exudes timeless Belle-Époque elegance. Yet despite the grandeur, the atmosphere remains warm and gracious. Simply a perfect setting for an unforgettable lunch.

The Chronos Menu: A Journey Through Time and Taste

I opted for the Chronos Menu, a tasting menu that reflects the themes of time, memory, and nature.

The journey began with a comforting Pork Broth, poured tableside over delicate shavings of pork loin. Clear and golden, the broth carried deep, savoury notes - the essence of slow-cooked pork, subtly perfumed with herbs. Overall, the broth warmed created a layered first impression that was both refined and deeply comforting.

A Playful Beginning: The Almond Fragile

Next came the star-shaped Almond Fragile - crisp, delicate and lightly sweet, broke apart with a gentle snap. It was really pretty, Instagram-worthy, imaginative amuse-bouche.

Savoury Highlights: A Harmonious Trio

The savoury courses that followed showcased a balance between tradition and innovation:

1) Crème Brûlée with Roasted Onions, Toasted Pork Chops and Seasonal Mushrooms: A savoury take on a classic dessert, this dish offered a caramelised, slightly crisp top layer giving way to a velvety, deeply umami custard. The roasted onions brought a natural sweetness, while the pork and mushrooms grounded the dish with earthiness and a touch of rustic comfort.

2) Sole with Beurre Blanc and Aged Sake: The sole was expertly cooked — tender, moist, and almost translucent in its delicacy. The beurre blanc was smooth and luxurious, with a buttery richness lifted by the faint complexity of the aged sake. It felt like a quiet whisper of the sea, restrained and elegant.

3) Roasted Veal Sweetbread: This course leaned into boldness. The sweetbread was perfectly crisp on the outside, yielding to a creamy interior. Accompanied by a silky purée and a reduction that hinted at Madeira or sherry, it delivered richness without overwhelming — a thoughtful expression of nose-to-tail cooking.

The Crescendo: A Forest-Inspired Dessert

The dessert, The Pine, was the crescendo - both visually and emotionally. Inspired by Mediterranean forests, it arrived as a textured dome, plated with artistic restraint.

Aromas of pine rose gently from the dish, evoking fresh forest air. Within, layers of hazelnut gianduja, smooth chocolate, and herbal undertones unfolded slowly on the palate. Each bite felt like a moment of stillness - earthy, nostalgic, and quietly powerful. It wasn’t just dessert; it was a sensory memory, beautifully told.

A Final Whisper: The Petite Four

To end, a Petite Four trio:

Cheesecake with Pudding: Light and creamy, it had just enough tang to awaken the palate.

Ruby Camembert: Mildly savoury with a gentle fruitiness, it was a cross between a cheese and confection.

Hazelnut Brandy: Smooth and warm, it was like a final toast to the experience.

These closing bites were playful, elegant, and deeply satisfying. A quiet finale that echoed the menu’s sense of grace.

Final Reflections

What lingered wasn’t just the precision of each course, but the way the meal unfolded like a story. From the serene grandeur of the dining room to the pacing, textures, and careful contrasts on each plate, lunch at Deessa felt like much more than a meal. It was an invitation to pause - to taste, to feel, to remember.

If you're in Madrid and want to experience gastronomy that speaks to both the senses and the soul, Deessa is well worth the reservation. A lunch that lingers long after the last bite, and stays with you like a beautiful dream.

Watch My Reel, if You Can't Head There Yet!

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📍Deesa by Quique Dacosta
Mandarin Oriental Ritz Madrid

Plaza de La Lealtad, 5,

28014, Madrid, Spain

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This strawberry compote is a naturally sweet and versatile topping that celebrates the fresh, vibrant flavours of strawberries. I like how this recipe swaps refined sugar for honey, creating a healthier, all-natural delight that perfectly balances sweetness and tartness.

Whether it is served over yogurt, pancakes or cakes, you can drizzle this honey-sweetened compote to add a touch of summer while retaining the wholesome goodness of the fresh fruit.

Feel free to use other berries/ fruits and tweak this recipe to your liking!

Recipe: Strawberry Compote/ Drizzle

Makes 150g

Ingredients

300g fresh/ frozen strawberries - if using frozen berries, don't need to thaw beforehand.
15g honey
1 teaspoon vanilla extract (optional)
Pinch of salt

Instructions

1. Cook

In a medium saucepan, mix all the ingredients together. Stir over medium heat for 5-7 minutes, until the strawberries start to break down and release their juices.

If using frozen strawberries (like me), this process will take another 10 minutes more.

Tips: Don't stop stirring, else it may burn!

2. Thicken

Lower the heat. Continue to cook for another 15 minutes until the compote is reduced to about half - or reaches your desired thickness.

For a smoother consistency, you can mash the strawberries with a fork.

3. Cool

Remove from heat and cool at room temperature. The compote will thicken as it cools.

4. Enjoy

Serve the strawberry compote over cakes, pancakes, waffles, yogurt, ice cream or even as a jam. Enjoy!

To store, keep the compote in an airtight container and refrigerate for up to a week!

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Tucked away in the lively streets of Mong Kok, Kam Wah Cafe & Bakery (金華冰廳) is a true icon of Hong Kong’s dining scene. Established in 1960, this vibrant cha chaan teng has been delighting locals and travelers alike with its mouthwatering offerings.

The Star Attraction: Pineapple Bun

When you visit Kam Wah, you must order their pineapple bun (bo lo bao). Despite the name, it doesn’t contain pineapple; it’s named for its crust which looks like a pineapple's skin.

Served warm and fresh, my pineapple bun was crispy on the outside and fluffy-soft on the inside. So good! I chose to skip the butter for health reasons, but you should definitely try it to fully experience Hong Kong's rich culinary history.

More Delicious Options

Beyond the famous bun, Kam Wah serves up a fantastic array of quaintessantial HK dishes. Sip on their creamy milk tea, indulge in flaky egg tarts or enjoy a comforting bowl of instant noodles with luncheon meat. Each bite is a taste of Hong Kong’s rich culinary culture.

The Experience

Dining at Kam Wah is an experience in itself. The buzzing atmosphere and delightful aromas make it a place you’ll want to linger. Be prepared for a bustling vibe (with impatient servers), especially on weekends!

There is a minimum spending for dine-in, so I would highly encourage you to order their milk tea to go with the pineapple bun.

Why You Should Go

For a true taste of Hong Kong, Kam Wah Cafe is a must-visit. Do a take-away of their traditional pineapple buns, egg tarts and even the cocktail buns to savour the flavors long after you leave.

📍Kam Wah Cafe & Bakery 金華冰廳

45-47 Bute St, Mong Kok, Hong Kong

(King Edward MTR Station, Exit B2)

This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite!

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Recipe: Makes 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients
90g almond flour
40g cake flour/ top flour
1/2 tsp baking powder

(B) Wet ingredients
100g butter, softened
65g caster sugar
2 eggs

(C) Pineapple slices

Recipe

1) Preheat oven at 180 degrees C for 5 min.

2) Sieve almond flour.

3) In the same container, add the sieved top flour.

4) Add baking powder and mix all dry ingredients well.

5) In another bowl, add sugar to the melted butter. (Tips: Do in 3 batches!)