One-Michelin Starred Qi – House of Sichuan opens at Marina Bay Financial Centre

Chili Fried Sri Lankan Crab

(Chili fried Sri Lankan Crab)


The fiery Qi – House of Sichuan, awarded One Michelin Star for 3 consecutive years since 2016, has opened a stunning new branch in Singapore at the Marina Bay Financial Centre. The chic restaurant has won rave reviews since its opening in Wan Chai, Hong Kong for its sexy, contemporary approach to Sichuan cuisine.

Currently the only Sichuan Michelin-starred restaurant in Hong Kong, Qi – House of Sichuan was opened in 2013. Helmed by Head Chef Wong Chun Fai, Qi – House of Sichuan has earned One Michelin Star for three consecutive years in 2016, 2017 and 2018 in the Michelin guide Hong Kong Macau.

The authentic Sichuan dishes here reflect the “seven flavours of Sichuan” – spicy, aromatic, sweet, bitter, sour, peppery, and salty. Be prepared to experience a wide spectrum of flavours as the house serves up exciting dishes such as:




Chili Oil Wontons ($12)

Slurp up these popular Sichuan-style wontons enveloped in thin and silky wonton skin, coated in an intense, spicy and aromatic sauce of roasted chilli oil, garlic and vinegar.



Bang Bang Wontons ($13)

In Qi’s version of this classic Sichuan appetiser, a fragrant peanut sauce (instead of the usual sesame sauce) is doused over silky smooth wontons.



Sugar Glazed Ginger and Scallion Beef

Sugar Glazed Ginger and Scallion Beef ($25)

One of the best-selling dishes at Qi, sink your teeth into the crisp sugar-glaze giving way to tender, juicy beef in a sweet and savoury sauce.




Chili Fried Iberico Pork Sichuan Style ($45)

Crispy yet tender Iberico pork is fried with more than 6 types of Chili and spices, leaving the taste buds tingling with delight.


Braised Garoupa Fish Fillet in Chili Oil Soup 2

Braised Garoupa Fish Fillet in Chili Oil Soup ($40 Small, $50 Large)

Finish off the meal with this well-loved Sichuan favourite, brimming with dried chili peppers, garlic, basil, and braised grouper fish fillet. Qi’s chili oil soup is less oily than the traditional ones, making it a healthier version for diners.



“The secret (to great Sichuan cuisine), is using traditional chili and peppers imported from Sichuan, as well as ginger and garlic, to bring out the authentic, sophisticated flavours of the cuisine,” said Chef Fai. At Qi, spices are specially imported from Sichuan, and the restaurant is committed to the same cooking style as Qi’s restaurants in Hong Kong to bring authentic Sichuan dining to Singaporean epicureans.


The 90-seater Qi opens officially on 3 May 2018, operating on the weekdays and from 13th May onwards, the restaurant will be open on weekends as well.



Address:                    8A Marina Boulevard #02-01, Marina Bay Link Mall, Singapore 018984.

Opening Hours:         11.30am – 3pm, 6pm -10pm

Contact No.:               +65 6634 8277



Facebook:                  Qi – House of Sichuan Singapore

Instagram:                  Qihouseofsichuan

Hashtag:                     #qihouseofsichuansg

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