SO DO FUN (蜀都丰) brings seventeen years of culinary expertise from China to Singapore’s vibrant food scene, marking its Southeast Asian debut at the prestigious Guoco Midtown in Bugis. With over 100 established outlets across China, this restaurant chain has built its reputation on delivering authentic Sichuan flavors that honor the region’s rich culinary traditions while maintaining consistency across locations.
📍 Location & Contact Details
Address: 120 Beach Road, #01-01, Midtown House, Singapore 189769
Phone: +65 6550 2335
Operating Hours: Daily 11:30am – 4:00pm, 5:30pm – 11:15pm
🚇 Accessibility
Nearest MRT Stations:
- Bugis Station (EW Line, DT Line) – 5-minute walk via Exit D
- Esplanade Station (CC Line) – 8-minute walk via Exit F
Detailed Directions:
- From Bugis: Take Exit D, walk to Tan Quee Lan Street, turn left and continue to Beach Road. Cross the road to reach destination.
- From Esplanade: Take Exit F, walk straight down Beach Road to destination.
🚚 Food Delivery Options
Note: Delivery availability should be confirmed directly with the restaurant or through major delivery platforms
Recommended Delivery Platforms:
- GrabFood – Typically available in the Bugis/Beach Road area
- foodpanda – Wide coverage including CBD and surrounding districts
- Deliveroo – Popular for restaurant deliveries in central Singapore
Delivery Considerations:
- Spicy broth dishes may require careful packaging to prevent spillage
- Recommend ordering signature dishes that travel well
- Consider requesting rice and accompaniments to be packed separately
- Optimal delivery radius likely covers CBD, Bugis, Little India, and surrounding areas
Best Delivery Orders:
- Boiled Live Fish in Spicy Broth (request secure packaging)
- Green Pepper Stir-fried Eggplant (travels well)
- Pickled Radish Stewed Duck Soup (excellent for delivery)
- Jasmine Lemon Tea (if available for delivery)
🌐 Online Presence
Social Media: Facebook | Instagram
Follow for menu updates, promotional offers, and special events
The restaurant’s commitment to authenticity extends beyond recipes to sourcing practices. Fresh ingredients are air-flown daily from China, ensuring that each dish maintains the genuine flavors that have made Sichuan cuisine renowned worldwide. The extensive menu thoughtfully balances the region’s famous spicy dishes with milder options, making it accessible to both heat-seekers and those preferring gentler flavors.
Signature Dishes – In-Depth Analysis
🏆 Boiled Live Fish in Spicy Broth (水煮活鱼)
Price: $42.90 (2-person portion) | Rating: 4.2/5
This flagship dish represents the pinnacle of Sichuan cooking technique and flavor philosophy. The preparation involves delicate fish slices swimming in a complex, aromatic broth that embodies the essence of mala (麻辣) – the signature numbing and spicy sensation that defines Sichuan cuisine.
Technical Execution: The fish arrives perfectly tender, indicating precise temperature control during the brief cooking process that prevents overcooking while ensuring thorough heat penetration. The broth itself is a masterclass in layered flavoring, built upon a foundation of Sichuan peppercorns that provide the characteristic numbing sensation, balanced with dried chilies that deliver heat without overwhelming the palate.
Flavor Profile: The initial taste presents a wave of savory umami, followed by building heat that develops into a lingering, addictive burn. The numbing quality of the Sichuan peppercorns creates a unique tingling sensation that enhances rather than masks the natural sweetness of the fish. The broth’s oil content, while substantial, serves a functional purpose in carrying fat-soluble flavor compounds and creating the signature glossy appearance.
Accompaniments: The dish includes beansprouts, beancurd skin, and kelp, which serve dual purposes as textural contrasts and flavor absorbers. These vegetables soak up the complex broth, creating varied eating experiences within a single dish.
Pairing Recommendation: Essential with steamed white rice to balance the intensity and provide a neutral base that allows the complex flavors to shine.
🍤 Grilled Prawns with Vermicelli and Minced Garlic (蒜蓉粉丝蒸扇贝)
Price: $21.90 | Rating: 4.2/5
This dish showcases the restaurant’s ability to execute Cantonese-influenced preparations while maintaining their Sichuan identity through sauce composition and seasoning techniques.
Preparation Method: The theatrical presentation involves serving the dish in a traditional claypot over a gas flame, with the housemade sauce added tableside before final covered cooking. This technique ensures optimal moisture retention while allowing the vermicelli to absorb maximum flavor.
Flavor Analysis: The garlic base provides aromatic depth without overwhelming the prawns’ natural sweetness. The vermicelli acts as a flavor vehicle, transforming from neutral noodles into intensely savory strands that complement the seafood. The prawns themselves are cooked to optimal texture – firm yet tender, indicating precise timing in the cooking process.
Textural Components: The dish offers multiple textural experiences: the slight bounce of properly cooked prawns, the silky absorption of seasoned vermicelli, and the aromatic crunch of garlic that hasn’t been overcooked.
🦪 Spicy Boiled Clams (水煮蛤蜊)
Price: $18.90 | Rating: 4.0/5
While delivering quality seafood and authentic Sichuan flavors, this dish suffers from menu redundancy when ordered alongside the signature fish dish.
Preparation: The clams are cooked in a spicy broth that mirrors the flavor profile of the boiled fish, featuring similar spice levels and aromatic compounds. The addition of beansprouts and prawns increases the dish’s substance but doesn’t provide enough differentiation.
Quality Assessment: The clams themselves are fresh and properly prepared, with no signs of overcooking or sandiness. The spicy broth maintains the restaurant’s standards for authentic Sichuan seasoning.
Strategic Ordering: This dish is best reserved for tables not ordering the signature fish, as the flavor profiles are too similar to justify both selections.
Vegetarian Excellence
🍆 Green Pepper Stir-fried Eggplant (青椒茄子)
Price: $14.90 | Rating: 4.5/5
This dish represents exceptional vegetarian cooking that transforms humble ingredients into a memorable culinary experience.
Technical Innovation: Unlike traditional preparations that result in soft, sometimes mushy eggplant, this version maintains a firmer texture that provides satisfying bite resistance. The green eggplant variety used offers different characteristics from the more common purple varieties, with less bitterness and firmer flesh structure.
Flavor Development: The seasoning demonstrates masterful balance, with each component – soy sauce, garlic, ginger, and peppers – contributing distinct notes that harmonize rather than compete. The dish achieves the coveted wok hei (breath of the wok) that indicates proper high-heat cooking technique.
Universal Appeal: The dish’s ability to convert eggplant skeptics speaks to its exceptional preparation and seasoning, making it an excellent choice for mixed dining groups.
Comfort Food Champion
🦆 Pickled Radish Stewed Duck Soup (萝卜炖鸭汤)
Price: $19.90 | Rating: 4.5/5
This soul-warming soup represents the comfort food aspect of Sichuan cuisine, moving beyond the province’s spicy reputation to showcase its nurturing culinary traditions.
Broth Analysis: The clear broth indicates long, careful cooking that extracts maximum flavor while maintaining clarity. The sour-savory balance comes from fermented vegetables that provide probiotic benefits alongside flavor complexity. The cooking process likely involves multiple stages: initial duck preparation, slow simmering for stock development, and final seasoning adjustments.
Portion Generosity: Sized for 3-4 people, this dish provides excellent value while encouraging communal dining – a core aspect of Chinese food culture.
Emotional Impact: The soup’s ability to provide comfort transcends mere nutrition, indicating successful execution of traditional techniques that create emotional connections to food.
Mixed Results – Detailed Analysis
🍗 Chilled Spicy Chicken (口水鸡)
Price: $12.90 | Rating: 3.8/5
This traditional Sichuan cold dish faces execution challenges that prevent it from reaching its full potential.
Technical Issues: The chicken’s dry texture suggests either overcooking or insufficient moisture retention during the chilling process. Traditional preparation involves precise timing and temperature control to maintain juiciness while ensuring food safety.
Flavor Integration: The accompanying vegetables fail to absorb the Sichuan seasonings effectively, resulting in a dish where components remain separate rather than harmonizing. Proper preparation requires adequate marinating time and technique adjustments for optimal flavor penetration.
Improvement Potential: This dish has the foundation for excellence but requires refinement in execution techniques.
🍠 Lipu Yam with Scallion Oil (荔浦芋头)
Price: $12.90 | Rating: 4.0/5
This understated dish demonstrates the restaurant’s ability to elevate simple ingredients through proper technique and seasoning.
Preparation Method: The smooth yam texture indicates careful cooking that breaks down fibers without creating mushiness. The scallion oil provides aromatic enhancement while the starchy sauce creates satisfying mouthfeel.
Sharing Dynamics: The thick-cut presentation makes this ideal for group dining, encouraging communal eating while providing substantial satisfaction alongside rice-based dishes.
Rice & Noodle Offerings
🍚 House Special Fried Rice (招牌炒饭)
Price: $11.90 | Rating: 3.5/5
Technical Execution: The rice achieves proper wok hei through lard-based cooking, creating the desired fragrance and preventing clumping. However, the pricing seems excessive for what is essentially seasoned rice without additional proteins or vegetables.
Value Assessment: While technically competent, the dish lacks the ingredient complexity typically expected at this price point in Singapore’s competitive dining market.
🍜 Xuan Zi Cold Glass Noodles (旋子凉粉)
Price: $8.90 | Rating: 3.5/5
Textural Concerns: The noodles’ tendency to break indicates either improper preparation or storage issues. Quality glass noodles should maintain structural integrity while providing the characteristic chewy texture.
Improvement Needed: This dish requires attention to preparation techniques and potentially sourcing adjustments to meet quality standards.
Beverage Excellence
🍋 Jasmine Lemon Tea (柠檬茉莉花茶)
Price: $3.50 | Rating: 4.0/5
This thoughtfully crafted beverage provides the perfect palate cleanser for rich, oily Sichuan dishes. The jasmine provides floral notes while lemon adds acidity that cuts through heavy flavors, demonstrating understanding of beverage pairing principles.
Dessert Disappointments
🍡 Mini Glutinous Rice Balls in Fermented Rice Wine (酒酿汤圆)
Price: $3.90 | Rating: 3.0/5
The fermented rice wine lacks the distinctive tang expected from proper fermentation, suggesting either insufficient fermentation time or quality issues with the base ingredients.
🍧 Brown Sugar Ice Jelly (红糖冰粉)
Price: $3.90 | Rating: 3.0/5
This dessert fails to meet the standards set by other establishments in Singapore, indicating that dessert preparation may not be the restaurant’s strength.
Dining Strategy & Recommendations
Optimal Group Size
4-6 people allows for proper sharing of the generous portions while sampling multiple dishes to experience the menu’s breadth.
Must-Order Combination
- Boiled Live Fish in Spicy Broth – The signature experience
- Green Pepper Stir-fried Eggplant – Vegetarian excellence
- Pickled Radish Stewed Duck Soup – Comfort and balance
- Steamed White Rice – Essential for balance
- Jasmine Lemon Tea – Palate management
Skip List
- Desserts (focus resources on savory dishes)
- Multiple items with similar spice profiles
- House Special Fried Rice (poor value proposition)
Final Assessment
SO DO FUN successfully delivers authentic Sichuan cuisine with dishes that honor traditional techniques while adapting to local preferences. The restaurant excels in its signature spicy preparations and demonstrates versatility in vegetarian cooking. While some dishes require refinement and the dessert program needs attention, the core offerings provide a genuine taste of Sichuan province.
The restaurant fills an important niche in Singapore’s Chinese cuisine landscape, offering heat levels and flavor complexity that satisfy both newcomers and experienced Sichuan food enthusiasts. With refinement in weaker areas and continued excellence in their strengths, SO DO FUN has the potential to become a cornerstone of Singapore’s Sichuan dining scene.
Overall Rating: 4.1/5 Recommended for: Sichuan cuisine enthusiasts, group dining, spice lovers Best avoided by: Those seeking mild flavors, solo diners, dessert-focused meals
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
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