my OPS primary school classmate bought 5pax dinner last evening at chong qing grilled fish 重庆烤鱼 on 18.7.2016. ^^

the restaurant is at liang seah street so quite convenient to just park at bugis junction & walk over.

the entire street is lined up with chinese, mostly sichuan, restaurants. there is a korean arirang & maybe a thai restaurant.

we were there at 630pm on a monday & the place, including tables is quite full. people must like the food here.

sichuan is of course one of the 4 major cuisines 四大菜系. i like 水煮鱼best.

i have seen重庆烤鱼many times previously, but was not particularly motivated to try it, as i generally rather have steamed or poached fresh fish than grilled ones.

i liked this very much though this evening! my friend ordered 微辣. we both agreed that it would even taste better it it was spicier, so next time need to order 中辣.

thing about mala 麻辣 is that while people usually think about the numbness, for me the key thing is the fragrance 香 or “pang”. mala makes the fish or beef or fried rice very tasty & flavourful!

there was only seabass this evening. not sure what fish is best for this dish, but seabass was ok. the grilled skin helped to hold the fish & meat was in fact firmer. seabass has “mud” taste so this mala treatment is good.

there were many add-ons & chargeable, the coriander, the “duk” 年糕, & we added enoki mushrooms & pig skin as well.

重庆烤鱼 does not sell 水煮鱼 only 水煮牛肉 so my friend went next door to tapao back 水煮鱼, with the agreement of 重庆烤鱼restaurant.

i really enjoy this dish水煮鱼. seldom eat it as no kakis to eat with, just like the indian curry fish head.

fish is so tender & flavourful.

my favourite水煮鱼 restuarnat is chengdu sichuan at outram road but just read that they were closed & perhaps the old chendu sichuan now located at pagoda is the same restaurant. will find out.

my friend thought it was 鲶鱼 or he said he overheard “pating” (which is also a cat fish) but maybe it was snake head or “loi her”..

anyway it was so tender & tasty. now i really want to eat this again la…^^

between 水煮鱼 & 重庆烤鱼 i still like 水煮鱼more but now i am quite motivated to try 重庆烤鱼 again. it is a more comprehensive dish with all the add-ons.

the braised wine chicken (they supposedly used kampung chicken) had very tasty sauce. the scallions & leek were very tasty.

chicken though was dry & tough.

not sure if this was the style, but it is not a style of making chicken i like. i think it should be tender & tasty & not overcooked & still with the tasty braising sauce.

this mushroom dish was excellent! i will definitely order this again.

the egg spinach dish was very good too.

the salted egg flavour was strong. maybe too strong for some. i liked it though.

we were quite full after 5 large dishes for 5pax. my friend ordered a salted egg sotong to try.

it was not good though. sotong was small, cooked too long & rubbery, too much batter, slated egg taste were good. we ate about 20%. still it was quite edible so another friend tapao back.

one friend commented it was not as good as my own salted egg sotong u made at a recent 6pax lunch.

i thought so too where sotong texture & batter goes. it was kind of slightly different style actually. that was my first time making the dish so i did not get the amount of salted egg sauce right.

overall i enjoyed the dinner very much & of course the company of friends. din know how much it cost. i estimate about S$170 (the drinks were costly like S$3.80pax).

i will definitely try this 重庆烤鱼 soon. probably will try another restaurant, also there are some groupon promos no harm giving them a try.

c.h.e.f andy

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Chong Qing Grilled Fish 重庆烤鱼 

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