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Located within Mutiara Hotel, which is near the causeway, Meisan Szechuan boasts a traditional interior with mostly wooden furnishing. The tables are well laid out with royal golden cloth and cutlery is old-fashioned, something that traditionalists would appreciate.
The sliced fish soup with radish is a lovely start to the meal. The soup is light yet flavourful and laden with generous portions of garoupa.
The star of the meal is no doubt the Szechuan camphor and tea-smoked duck, served with golden fried homemade mantous, which are crispy on the outside and fluffy on the inside. The duck skin is just as crispy and the boneless meat is very tender for a smoked duck. The tea fragrance does not overpower the meat but rather, enhances it. Guests are encouraged to eat it like a burger – split the mantou in half and stuff it with the skin and meat.
Another dish to try is the deep-fried de-shelled prawns with oats. The prawns are fresh and perfectly succulent and even though de-shelled, are pretty large.
For dessert, try the red bean pancake, hot sea coconut and cold almond jelly with almond. All three desserts are fantastic. The pancakes are nicely fried and the red bean paste complement the crispy pancakes perfectly, while both the sea coconut and cold almond jelly are refreshing ends to the Szechuan feast.
Guests are only offered wine menus when asked and the restaurant has a number of ranges but neither extensive not catchy, just satisfactory. There are also several draft beers available.
Service is extremely efficient as waiters constantly fill up soup bowls and clear side plates. They are also very friendly and do not mind chatting with guests about the history of the restaurant or about the taste or cooking style of each dish.
The portions are generous and can be shared by up to three people. Definitely value for money.